At the table
Support a dumpling with a spoon, let it cool and bite into the filling. Eat the wrapper too.
Contains fish, shrimp and sesame. Ask about the stock and seasonings if needed.
Fish, starch, filling and stock vary. This version uses dried shrimp; other preparations may use fresh shrimp.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Fish, starch, filling and stock vary. This version uses dried shrimp; other preparations may use fresh shrimp.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory fish, pork and dried seafood, with sesame aroma and pepper.
- Chili heat
- Texture
- A springy, tender wrapper around minced filling and crisp water chestnut.
- How it’s made
- Sea-eel flesh is made into paste and rolled thin with starch. It encloses pork, dried shrimp, dried flatfish, water chestnut and scallion, seasoned with fish sauce and sesame oil, then cooked in stock.
Fish, starch, filling and stock vary. This version uses dried shrimp; other preparations may use fresh shrimp.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangdong.
About this regional connection
Guangdong: Chaoshan traditional dumpling identified by Guangdong government.
Ask if they have it first
请问你们有潮汕鱼饺吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Fish forms the wrapper
This account describes a tradition or story, rather than an established historical fact.
In these Chaoshan dumplings, fish is worked into the wrapper rather than merely put inside. The thin skin is folded around a pork filling and cooked in broth, unlike a fried fish roll.