At the table
Set a dumpling on a spoon, open a small hole and let the broth cool before sipping it. Then eat the wrapper and filling in small bites. Do not put a freshly steamed dumpling whole into your mouth.
Contains pork, chicken-derived stock, wheat and soy sauce; it is not vegetarian or vegan. Soy sauce can add soy and wheat allergens. Baijiu may be used, so do not assume the cooked dumplings are alcohol-free. Check any extra fillings and sauces for further allergens. The broth can be scalding; open carefully and let it cool before eating.
The amount of soup, wrapper thickness and seasoning vary by maker. Baijiu may be used in the filling or stock preparation; ask if avoiding alcohol. Any added filling ingredients or dips should be checked separately.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
The amount of soup, wrapper thickness and seasoning vary by maker. Baijiu may be used in the filling or stock preparation; ask if avoiding alcohol. Any added filling ingredients or dips should be checked separately.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
Savoury pork and broth, with gentle ginger, scallion and soy-sauce seasoning. The dumpling itself has no chilli heat; a spicy dip can change that.
- Chili heat
- Texture
- A delicate, slightly elastic wrapper, tender minced pork and liquid broth. Lift gently so the thin skin does not tear.
- How it’s made
- Simmer pork skin with pork bones and chicken bones, strain and cool the stock until it sets. Combine the jelly with seasoned minced pork, enclose in thin wheat-flour wrappers, pleat shut and steam until the filling is cooked and the jelly melts into soup.
The amount of soup, wrapper thickness and seasoning vary by maker. Baijiu may be used in the filling or stock preparation; ask if avoiding alcohol. Any added filling ingredients or dips should be checked separately.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Anji regional preparation documented by Huzhou agriculture and government cultural reporting.
Ask if they have it first
请问你们有安吉吴均汤包吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
An Anji dumpling with a literary name
This account describes a tradition or story, rather than an established historical fact.
Wujun soup dumplings carry the name of Wu Jun, a writer associated with ancient Anji. A local story tells of him praising a shop’s dumplings while passing through. Today the food’s appeal is easy to understand without the tale: a fine wrapper, tender pork and a spoonful of broth in one small parcel.