Dumplings, momos and dim sums are absolute winter favourites, each carrying its own backstory while staying part of one big family of stuffed delights. At their core, all three follow the same universal logic of a seasoned filling inside the dough and cook it in a way that traps the goodness. That simple structure is exactly why they provide warmth in cold weather. The steam rising from a bamboo basket or steel steamer makes the soft outer layer soft, and the bite-sized serving makes them easy to enjoy while standing at a stall or sitting at home.
Momos, which travelled across the Himalayan belt into India, became popular because their flavour profile leans into earthy, straightforward notes that adapt beautifully to local tastes. The dough is slightly thicker with spicy fillings. Dumplings, on the other hand, have a broader global lineage that stretches from Central Asia to East Asia, so their style changes drastically depending on the region. Some focus on a firmer dough, others on delicate folds, but all deliver simple taste.
Dim sums sit in their own lane. They belong to a structured tea-house tradition where each piece is crafted to be light, subtle and balanced. The flavours focus on delicacy, the wraps are thinner, and the technique highlights precision rather than heaviness. Together, they form a winter trio that is distinct, comforting, yet endlessly interesting.
Dumplings, Momos And Dimsums To Eat This Winter
Jiaozi Dumplings
Jiaozi are the classic winter dumpling across Northern China, made using a firm dough that holds its pleats even after boiling or steaming. The dough is rolled into thin circles so the folds stay neat. The filling is packed tightly to prevent air pockets, which helps the dumpling cook evenly and stay juicy without falling apart. Jiaozi are usually boiled for everyday meals or pan-fried to create a crisp bottom layer that contrasts with the soft top. Serving them works best when they’re plated immediately after cooking, lined in a semi-circle to keep their shape intact.
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Mandu Dumplings
Mandu have a softer dough than many other dumpling styles, giving them a gentle bite that works perfectly in colder weather. The wraps are rolled slightly thicker, which helps them absorb steam evenly or crisp up when pan-fried. Each piece is shaped generously, creating a fuller dumpling that holds warmth at the centre even after serving. Mandu are commonly steamed, fried or added to broths, and each method highlights a different texture while keeping the overall structure soft and binded. Serving steamed mandu works best in shallow bowls so it remains steamy instead of drying out.
Steamed Momos
Steamed momos are built on a slightly thick outer layer, a feature that makes them perfect for the cold Himalayan regions where they originated. The dough is kneaded until chewy, then rolled into even rounds so the folds stay sealed while steaming. When placed in a tiered steamer, the momos absorb steady heat that softens them without becoming sticky. They are served with jhol or red chutney and are famous all season as a street food in India.
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Kothey Momos
Kothey momos combine two techniques, creating a style that stands out in winter. They start in a hot pan, where one side is crisped to a golden base while keeping the top soft and pliable. Once the bottoms are set, water is added, and the pan is covered, allowing steam to cook them fully. This dual method creates a momo that stays firm at the base as well as soft at the top, and offers a layered texture that many people enjoy in colder seasons. Serving kothey momos works best when they’re placed crisp-side up so the contrast is visible. They pair well with mild condiments that don’t overpower the texture.
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Har Gow Dimsums
Har gow stands out for its translucent outer layer made from starch-based dough that turns glossy when steamed. Steaming har gow requires controlled heat so the outer layer stays intact and slightly chewy instead of turning mushy. The final texture is soft, warm and subtle. They should be set apart from one another to keep the pleats from sticking. Har gow are ideal for winter because they offer warmth in small, balanced bites that are satisfying without feeling rich.
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Siu Mai Dimsums
Siu mai uses a thin, elastic wrapper shaped into an open-top cylinder that holds its structure during steaming. The open design allows steam to rise directly through the centre, giving the filling a warm, even finish while keeping the exterior tender. Unlike fully enclosed dumplings, siu mai balance moisture in a way that keeps them warm without becoming heavy. They are also steamed in bamboo baskets to maintain their structure and prevent condensation from pooling at the base.