Hakka Taro Dumplings

Hakka Taro Dumplings

　　Hakka Taro Dumplings (locally known as Keqiu Bao in Mingxi County) are one of the 20 most famous traditional local delicacies in Fujian Province.

　　Keqiu Bao are extremely resilient when boiled and can be stored for a long time. Leftover cooked Keqiu Bao, if kept until the next day, remain chewy and flavorful. In contrast, regular dumplings or wontons—not to mention being kept overnight—will start to swell and go mushy after just a short time sitting out.

　　The diligence of the people of Mingxi, their attention to food, and their love for life led to the creation of this wonderful dish—Keqiu Bao.

　　The people of Mingxi have a deep fondness for taro, which is an indispensable part of their daily diet. It’s said that they can prepare dozens of different taro-based dishes. Among them, Keqiu Bao have smooth wrappers and fragrant fillings, and whether steamed, boiled, wrapped, or pan-fried, they taste better than regular wheat-flour dumplings, offering a truly unique flavor.

　　Speaking of the origins of Keqiu Bao, there's an interesting story. Mingxi was under the jurisdiction of Tingzhou Prefecture. During the Qing Dynasty, a man named Guan Xunfeng from Tingzhou served as an official in Lanzhou. Taro was rare in the Lanzhou area and was considered a delicacy by the locals, stimulating their appetite. Later, some people spoke ill of Guan Xunfeng behind his back, criticizing him for being crude and greedy at banquets. These remarks reached Guan Xunfeng through his subordinates. Upon hearing this, he laughed and said, “Taro is a staple food back in my hometown—it’s abundant. I hadn’t had it for years, so I ate more during the banquet.” Later, when Guan Xunfeng returned home to visit family, he specially invited two gentry members from Lanzhou to his hometown, Guihua (now Mingxi County), for a visit. The two guests were astonished to see that every household in Guihua stored large quantities of taro. Only then did they understand. Guan Xunfeng asked his friends to prepare various taro dishes to entertain the guests. They continuously came up with new recipes, cooking all kinds of delicious dishes. Among them, Keqiu Bao had jade-like wrappers, a crescent shape, and were stuffed with a filling made of pork, mushrooms, and green onions—a unique and memorable taste that left the guests thoroughly satisfied. Since then, Keqiu Bao gradually spread throughout the Hakka mountain villages of Mingxi and has now become an essential dish for festivals and banquets.