Zhoupei Rice Dumplings

Zhoupei Rice Dumplings

　　A century-old snack, Zhoupei Rice Dumplings originate from Zhoupei Town in Wengyuan. Made with rice as the wrapper, these dumplings are known for their thin skin and generous filling. Steamed rather than boiled, they offer a unique flavor distinct from traditional dumplings. These dumplings carry the distinctive taste of Guangdong cuisine. Zhoupei Rice Dumplings feature snow-white, crispy, tender wrappers with a delicious, smooth texture and premium fillings. Best enjoyed hot, they are a true delight for the taste buds and are widely popular. With nearly a century of history, Zhoupei Rice Dumplings were first created by Xu Guoji from Yangdong Lianjiang Dam in Zhoupei. Building upon the process of making suoluo (a type of local food), he refined the production steps to develop the Zhoupei Rice Dumplings we know today. The making of Zhoupei Rice Dumplings involves meticulous craftsmanship: selecting high-quality white winter rice, washing the rice husks five to six times, soaking the rice in cold water for two hours, then grinding it into a slurry with a stone mill (repeated two to three times). The slurry is cooked over medium heat while stirring until it reaches fifty percent doneness, then simmered over low heat while continuously kneading until the mixture becomes elastic and emits a “popping” sound. It is then pressed into thin, small rounds, filled with premium ingredients such as shrimp, pork, wood ear fungus, winter bamboo shoots, and shiitake mushrooms. After shaping, the dumplings are steamed over high heat for twenty minutes, resulting in dumplings that are plump, snow-white, glossy, crispy, smooth, tender, fragrant, and refreshing. Just one bite reveals their uniquely delightful flavor.

　　Source: Wengyuan County Tourism Bureau