Pan-Fried Dumplings 锅贴

Pan-Fried Dumplings (锅贴) are a Jinan (济南) specialty associated with Bianyifang (便宜坊). The Jinan Culinary Association describes the restaurant’s thin wrappers and generous fillings, offered in three-delicacies, pork and vegetarian versions.

Seasonal vegetables inside

The association quotes local historian Zhang Jiping (张继平) on the use of pork belly and vegetables selected by season. A classic summer filling used cattail shoots from Daming Lake (大明湖) and Beiyuan (北园). Each wrapper is pinched shut at its centre while both ends remain open, exposing a little filling.

Frying under a lid

Peanut oil coats the flat griddle before the dumplings are packed closely together. Water is added and the pan is covered for about eight minutes. Another layer of peanut oil follows, then a further spell of covered cooking. A long, flat spatula lifts the joined dumplings and turns them onto the plate with their golden bases facing upward.

Crisp bases and lotus fragrance

The bottoms are crisp while the edges remain softer. Bianyifang lines the serving plate with a lotus leaf; the hot dumplings release a faint lotus fragrance. A leaf also lines the bag when the dumplings are packed to take home.