When speaking of dumplings (or in Chinese ‘Jiaozi’), we are actually talking about a variety of fillings and flavours – from jiucai (garlic chives) and pork dumplings, baicai (Chinese cabbages) and pork dumplings to seafood dumplings.

If you want to pair your dumplings with wine, it’s better to choose light-flavoured fillings.

The classic garlic, chive and pork dumplings, for example, are difficult to pair with wines due to their overpowering flavours.

Pork and cabbage, Sanxian (pork, prawn and eggs) and mushroom dumplings, on the other hand, are more delicate.

Take pork and cabbage dumplings as an example, the cabbage is quite creamy when it’s cooked, and pork is round on the edges.

I would pick a light and delicate white wine to go with it—I don’t think you want a red wine.

Try a wine that’s got a little oak on it with good acidity – I’d go for a nice Bourgogne Chardonnay, maybe a Mâcon.

Personally I love Rieslings, so I’d try a Kabinett—with refreshing acidity with a little bit of residual sugar, to pair with it.




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