10/04/2026
English calls all of them “dumplings.” Cantonese never treated them as the same thing. 🥟
Har Gow is a shrimp dumpling.
Sui Gow is a boiled dumpling.
Both use “gow”, from 餃, the word for that particular family of dumplings.
But Wonton has its own name.
Wor Tip has its own name.
Saang Jin Bao is a pan-fried bun, not a gow at all.
And Siu Lung Bao, the famous Shanghai soup dumpling, belongs to yet another tradition.
Even the word “potsticker” carries the Chinese name inside it.
鍋 = pot or pan
貼 = stick
“Potsticker” is essentially a direct English translation of 鍋貼, the same name Cantonese speakers know as Wor Tip.
Then Boston made it stranger.
In 1958, Chinese American chef Joyce Chen opened her first restaurant in Cambridge, Massachusetts. She introduced diners to northern Chinese and Shanghainese dishes at a time when much of America’s idea of Chinese food was still far narrower.
Chen was not just a restaurateur. In 1966, she became the first Asian American television chef when Joyce Chen Cooks debuted on public television. Her program also became the first nationally syndicated American cooking show hosted by a woman of color. It was filmed on the same WGBH set used by Julia Child’s The French Chef.
At her restaurant, Chen had a problem: how do you get Americans unfamiliar with Chinese dumplings to order them?
Her son Stephen later explained that his mother wanted a name that made it obvious there was a filling inside. With a large Italian clientele, she landed on:
PEKING RAVIOLI.
The name stuck, spread through Boston-area Chinese restaurants, and is still used there today.
So one food could end up being called:
Wor Tip. Potsticker. Fried Dumpling. Peking Ravioli.
English created an umbrella.
The Chinese kitchen kept the distinctions.
The kitchen always knew the difference.
What did your family call them?
And if this made you hungry, come taste them with us at Dim Dim Sum, or any Chinese, Japanese, Korean restaurants & supermarkets Dumpling Experience. 🥟