Ningwu Dumplings

Ningwu Dumplings

　　Ningwu dumplings are a specialty of Ningwu County in Xinzhou City, Shanxi Province. Locals call dumplings “biǎnshí” (flat food), and they are known for their thin wrappers, generous fillings, and plump, round shapes. In Ningwu County, dumplings are a beloved dish served at banquets, weddings, festive occasions, and to welcome guests.

　　Speaking of dumplings, each region has its own unique style, characteristics, and flavors. The locals in Ningwu call them “biǎnshí.” They are characterized by thin wrappers, generous fillings, and plump, round shapes. As Qin Xiongbo, the county magistrate of Wuzei County under the Ningwu Prefecture during the Qing Dynasty, once described: “The wrapper is as thin and glossy as a lotus leaf, the filling bursts with the fragrance of meatballs. Like a white goose tumbling freely in water, it fills your mouth with the taste of wild leeks and chives.” This vividly captures the essence of Ningwu dumplings.

　　When making dumplings, the people of Ningwu pay special attention to the wrappers—ensuring they are even, delicate, thin, and smooth. They should feel light when lifted, elastic when pinched, and gleam like jade or crystal, reflecting the shadow of sunlight. The filling is made from high-quality lamb, including meaty mountain goats, fat sheep, and premium castrated mutton. Only the parts rich in meat and fat are selected, with all fat membranes and bones carefully removed. The meat is then washed, sliced, and finely chopped on the cutting board. During chopping, fresh spring onion segments, tender ginger slices, young Chinese chives, and white garlic cloves are added and minced together rhythmically—the rhythmic clatter of knives is like a serene mountain folk tune. The chopping continues until the meat becomes a fine paste, holds together when lifted, and forms tight meatballs when tossed. The mixture shows red and white hues and exudes the rich aroma of the meat filling. It is then mixed with seasonings such as chili pepper, salt, sesame oil, sheep fat oil, and fennel powder, stirred evenly to achieve the right balance of saltiness and flavor, then placed in a basin to marinate—commonly called “mixing the filling”—allowing all the seasonings to fully infuse.

　　There are many ways to enjoy Ningwu dumplings: boiling, poaching, steaming, pan-frying, deep-frying, stewing, braising, and sautéing, among others. As for the fillings, options include Chinese chives, chicken eggs, Chinese cabbage, shrimp, pork, lamb fat, chicken, and chili—virtually covering every possibility. In short, they can be divided into meat and vegetarian categories. Dumplings are a cherished dish served at banquets, weddings, festive occasions, and to welcome guests.