Linli Dumplings

Linli Dumplings

　　　Dumplings (also called wontons in other regions) are a long-standing and beloved snack in Linli.

　　In the 31st year of the Republic of China (1942), a local man named Wang Wencheng ran a “Wang Family Building Dumpling Restaurant” (located at the northwest corner of Laogzheng Street in the county town), which evolved from his father’s business during the Qing Dynasty—when he would walk from village to village, bang a stick to attract customers, and sell dumplings from a shoulder pole. A few years ago, in the rural areas of Linli, similar dumpling-pole sellers could still be seen, loudly calling out their distinctive cries.

　　The dumplings are generous with meat and have thin wrappers, served in a clear and delicious broth, with a mild flavor that lingers. The preparation involves rolling out well-kneaded dough into even, thin sheets, then cutting them into two-inch squares. Fresh pork belly is washed, minced into a paste, and mixed with eggs, salt, and MSG. Once prepared, the filling is wrapped into variously shaped dumplings—some with crinkled edges, some resembling lotus leaves, and some even adorned with a red dot in the center for an attractive look. The dumpling broth is also made with care, using pork bone marrow simmered slowly in water. To cook the dumplings, the water is first brought to a boil; once they float to the surface, cold water is added in small amounts several times before serving. They are then ladled into a pre-seasoned soup bowl, ready to be enjoyed as this delightful treat.