The best dumplings in Singapore and where to find them

Also known as xiao long baos, these little parcels gets its name from the bamboo steam baskets that it is served in. Its skin is thin, almost translucent, and typically comes filled with pork. Eating it can be tricky – the hot soup contained within is what keeps chopsticks coming back.

TRY The famous steamed pork dumplings from Din Tai Fung, where each comes pleated with a minimum of 18 folds.

These Polish dumplings bare an uncanny resemblance to what we typically see – with dough encasing a savoury or sweet filling. Many considers it a national dish of Poland, and is commonly stuffed with potato and ground meat.

TRY Fried pierogies ($8) from Dumpling Darlings. These addictive pieces comes stuffed with smoked bacon, truffle potato, caramelised onion and cheddar cheese.

Native to Bhutan and Tibet, momo is a version of dumpling believed to have spread with the Tibetan diaspora. Yak is traditionally used, but variants with other meat and vegetables can be found too. Its dough skin is chewier with the addition of buckwheat flour.

TRY Pork, garlic, coriander, and Sichuan pepper comes stuffed within COMO Cuisine’s Bhutanese momos ($12). Don’t forget the accompanying ezay chilli, which is a native fiery condiment that packs a flavour punch.

Gyoza and jiao zi share the same Chinese characters, and many believed that the recipe was brought back by Japanese soldiers from China during the Second World War. Similar to many, thin dough skin comes wrapped with meat and vegetables filling, best enjoyed with a dipping sauce of soya sauce mixed with rice vinegar.

TRY Its name should invoke confidence in the taste. Gyoza King serves pan-fried gyoza filled with either pork, chicken, or prawn. As part of its set meal ($13.90), free-flow rice and a variety of side dishes will keep your belly happy.

The most hearty of the lot, zongzi or rice dumpling is practically meal on its own. Glutinous rice is wrapped in bamboo leaves and steamed to create a soft, chewy consistency. It can come plain and dipped in sugar for flavour, or stuffed fillings like minced meat, mushroom, and chestnut.

TRY Anything from Hiong Kee Dumplings. This dedicated stall serves a variety of rice dumplings that usually gets sold out by lunch time.

Korea’s version of dumplings has roots in celebration. Called mandu, they were originally prepared for banquets and commonly enjoyed to welcome the Lunar New year. Typically steamed, mandus are great for the cold weather. But here, it can be steamed and panfried and comes stuffed with meat and kimchi for a spicy kick.

TRY Kimchi mandu ($5.90). The Boneless Kitchen makes a vegetarian version with different seasonal vegetables and kimchi for a healthier snack you can enjoy.