Mung Bean Dumplings

Mung Bean Dumplings

　　Produced in Sunjiayuan Village, Sunjiayuan Town, these dumplings have nearly two hundred years of production history. Two families, surnamed Niu and Ma, have passed down the recipe through generations, and both are renowned for the unique flavor of their mung bean dumplings. Later, Sun Zhongyi, while engaged in the production and sale of peanuts, also started making mung bean dumplings. In 2005, Sun Zhongyi registered the “Sun Zhongyi” brand trademark for mung bean dumplings, specializing in gift-packaged and bagged versions.

　　Sunjiayuan mung bean dumplings are made from carefully selected high-quality mung beans, which are soaked, peeled, and finely ground into a paste. Dried shrimps, red shrimp, scallions, ginger, refined salt, and seasoning powder are added, then the mixture is hand-formed into 1 to 1.5 cm diameter balls. These are deep-fried twice in soybean oil and cottonseed oil. Once fried, the dumplings are about the size of small walnuts, deep red in color, resistant to spoilage over time, and do not expand when boiled. They are suitable for various stews, hot pots, and clay pot dishes, and can also be eaten dry. On market days, both the Niu and Ma families sell dumpling soup, which can be customized with toppings such as sesame paste, garlic sauce, cilantro, vinegar, and chili oil, offering a unique style and delicious taste that lingers in the memory. People from neighboring counties and cities often come specifically to enjoy them, and usually take a bag or two home—either for personal enjoyment or to give as gifts to family and friends. Locals from Cao County also frequently present these dumplings as gifts when visiting relatives or friends.

　　Source: Heze Municipal Local Chronicles Office