Brush Head Dumplings

Last updated 2026-11-08 — Xingyi Brush Head Dumplings originated during the Tongzhi era of the Qing Dynasty and got their name because of their resemblance to the bamboo brush heads commonly used by locals. These dumplings are exquisitely crafted, entirely handmade, with great care taken in selecting ingredients. The main ingredients include flour, bamboo shoots, lean pork, and eggs. The production process involves finely chopping high-quality bamboo shoots, blanching them two or three times in boiling water, then rinsing them five or six times with clean water before draining and sautéing them in lard to bring out the aroma. The dough is made from refined flour, eggs, salt, and water, mixed evenly, rolled into small balls, and then flattened into paper-thin sheets. One jin (500g) of flour is mixed with three eggs. Wrapping the "Brush Head" is an interesting process: using a pair of sharpened chopsticks, a portion of minced pork seasoned with spices is placed on the dough sheet, followed by the prepared bamboo shoots, then the edges are pinched together. The finished dumpling is larger at the base and tapers toward the top, with an uneven peak. Steamed over high heat for five or six minutes, the cooked "Brush Head" is slightly larger than a thumb, pale yellow and glossy, making it very appetizing. It is served with a dipping sauce made from chicken broth, infused oil with pepper, soy sauce, chopped scallions, and monosodium glutamate, creating an incredibly delicious flavor. (Qiannan Buyei and Miao Autonomous Prefecture)