Cantonese dumplings

A wonton () is a type of Chinese dumpling commonly found across regional styles of Chinese cuisine. It is also spelled wantan or wuntun, a transliteration from Cantonese (), and wenden from Shanghainese (). Even though there are many different styles of wonton served throughout China, Cantonese wontons are the most popular in the West due to the predominance of Cantonese restaurants overseas.

Xiaolongbao (; ) is a type of Chinese tangbao (), traditionally prepared in a xiaolong, a small bamboo steaming basket. The xiaolongbao originates from the city of Changzhou in Jiangsu province, and is an iconic dish of Jiangnan cuisine.

Shumai () is a type of traditional Chinese dumpling meat made of ground pork. In Cantonese cuisine, it is usually served as a dim sum snack, and is served with an additional serving of soy sauce. In addition to accompanying the Chinese diaspora, variations of shumai can be found in Japan, Southeast Asia, and South America. Variations include the Hawaiian pork hash and the Indonesian siomay. In Australia, it developed into dim sim.

traditional Cantonese dumpling

Chinese cuisine

Zhaliang or jaleung ( is a Cantonese dim sum. It is made by tightly wrapping rice noodle roll around youtiao (fried dough). It can be found in Chinese restaurants in Guangdong, Hong Kong, Macau and Malaysia.

Cantonese style dumplings