I remember the first time I ever had Chinese dumplings. It looked a little odd, but once inside my mouth, it seemed to melt away leaving all sorts of crazy flavours behind. But sadly it was so long ago that I can’t remember what flavour it was, so I have been looking at some of the most popular Chinese dumpling recipes with the hope of rediscovering that same taste…

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With a crispy skin and succulent meat inside this is a dumpling that is best off on its own so you can experience the flavours without interruption from other foods.

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I do love grilled and pan-fried dumplings, but steamed Sui Mai is my favourite. I can just imagine now how good these taste.

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In China, some of the best dumplings come from street food vendors, and that is where the inspiration for this recipe comes from.

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While I don’t think the dumpling I had was meatless like this I do like the thought of the egg and scallions inside these ones.

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Looking at the crispy skin, I think this was probably what sort of dumpling I first tried. Common it might be, to me, it was exotic and an unexplored taste.

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These red curry and shrimp dumplings (with red curry paste,) look rich in both taste and colour. Probably a good recipe to serve up at events or a dinner party.

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Also called kimchi-wangmandu in Korean, these kimchi-filled dumplings are pan-fried for best results.

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These classic Taiwanese style dumplings are filled with a mix of tastes that all mix to make one perfect dumpling.

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There is so much inside each of these dumplings that I’m surprised they managed to grip the edge of it down!

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They might be one of the hardest dumplings to make, but they also look like the tastiest to eat. One day I will definitely try and make some of these.