Runjiazhuang Scalded Dough Dumplings

Runjiazhuang Scalded Dough Dumplings

　　Runjiazhuang Scalded Dough Dumplings are a famous local delicacy from Shen County, Hengshui City, Hebei Province. The founder of Runjiazhuang Scalded Dough Dumplings was Li Kunsan from Runjiazhuang in Shen County during the late Qing Dynasty. The dumpling wrappers he made were soft, flavorful yet not greasy, with a satisfying chewiness—so much so that they became the talk of the surrounding villages. In 2010, Runjiazhuang Scalded Dough Dumplings were included in the first batch of municipal-level intangible cultural heritage listings of Shen County.

　　In the late Qing Dynasty, a man named Lao Kun from Runjiazhuang in Shen County sold scalded dough dumplings. Due to his meticulous preparation method, the dumpling wrappers he made were soft, flavorful yet not greasy, with a satisfying chewiness—becoming the talk of nearby villages. Those who knew him well could call him by name, while others simply referred to him by the village he was from, and thus Runjiazhuang Scalded Dough Dumplings gained fame. After Lao Kun passed away, his son took over the business, helping this distinctive snack continue to thrive. Over time, it experienced ups and downs with the changes of the era. In 1998, his great-grandson opened a restaurant in Shen County specializing in “Runjiazhuang Scalded Dough Dumplings.” Building on traditional techniques while introducing innovations, the flavor became even better. People flocked to the restaurant from far and wide.

　　“Runjiazhuang Scalded Dough Dumplings” are beautifully shaped, resembling gold ingots, with 14 dumplings per steamer tray. They are steamed over high heat for just 5–6 minutes until cooked. To make steamed dumplings, the filling is prepared first, followed by scalding the dough. The traditional “Runjiazhuang Scalded Dough Dumplings” have a beef filling. First, the beef is minced, then mixed with minced green onions, ginger, homemade soybean paste, Sichuan peppercorn powder, fennel powder, and more than ten other seasonings. These ingredients are stirred clockwise into a meat paste, after which roasted sesame oil is added and set aside. The dough is scalded with water at the right temperature—the ideal temperature varies depending on the type of flour used. Typically, the boiling water is left to sit briefly before use, and the dough is stirred with chopsticks as it is scalded. Once cooled, the dough is kneaded, rested for 15 minutes, then shaped into small rounds. The wrappers are larger and thinner than regular dumpling wrappers. “Runjiazhuang Scalded Dough Dumplings” feature thin wrappers and generous fillings, with no folds—commonly referred to as “no-nose dumplings.” Once wrapped, the dumplings must stand upright when placed on the steamer tray. There are three wrapping methods: “palm-cover,” “hand-cover,” and “cupping-cover.”