Huxian Spicy Dumplings

Huxian Spicy Dumplings

　　A traditional Huxian snack. Among the locals in Zhouzhi and Huxian, there’s a saying: “Qinzhen’s flatbread skin, Baotang noodles, and spicy dumplings with garlic.” Qinzhen is a town in Huxian. When hosting relatives and friends, Huxian residents consider spicy dumplings a top delicacy, paying close attention to the spicy oil meat broth inside — first checking how rich the oil is, and second, seeing if the guests’ lips turn red. If the oil is thick and the lips red, it shows the host is generous; otherwise, it implies a stingy welcome, which might invite gossip. Visitors to Huxian also take great pleasure in trying spicy dumplings.

　　Huxian has long been known for its red chili peppers, and there are many ways to enjoy them — including dried chili powder, vinegar with chili, fermented rice with chili, soy sauce with chili, but the best is oil-poured chili. The spicy oil meat broth made with oil-poured chili can be served with bread, noodles, or various types of dough-based foods, making it a versatile flavored soup.

　　Though called oil-poured chili, the chili used in the spicy oil meat broth isn’t actually poured with hot oil, but soaked in warm oil. This method infuses all the spiciness into the oil without an intense heat, releasing a pleasant, aromatic chili flavor that’s highly enticing.

　　Preparation: Wash and chop leeks and Chinese cabbage, then mix them with five-spice powder, diced dried shrimp, and salt to form the filling. Place the filling on triangular dough wrappers, fold one corner back to the two-thirds mark of the wrapper, then fold the other two corners inward and press firmly to shape the dumpling.

　　In a pot, bring the meat broth to a boil over high heat, then add the dumplings. Once boiling, add salt, oil-poured chili, and minced meat. Cook for two minutes, then add diced mushrooms and chopped scallions before serving.

　　Features: The dumpling filling is light and vegetarian, while the minced meat topping is tender and flavorful, offering both meat and non-meat elements. The broth is glossy and red, with a taste that combines sour, spicy, and oily richness. Especially notable is the chili’s mild heat.

　　The aroma of chili is fragrant; the oil is rich but not greasy, giving it a strong local flavor — perfect for winter meals. If you break the bread into small pieces and soak them in the spicy oil broth, they quickly turn into little red pearls, nicknamed “pomegranate seeds,” adding a playful touch. However, those who prefer milder flavors may not enjoy it as much.