At the table
Lift gently with chopsticks and take small bites after cooling the filling. Taste before dipping in rice vinegar or adding chili. Peanut crumbs, herbs and other sauces may be offered separately; choose them rather than assuming they are already included.
Contains pork. Ask about rice or other flour blends, cooking fat and filling seasonings. Peanut toppings and soy sauces can add peanut, soy or wheat allergens. Lotus root, jicama and other fillings occur in different versions; they are not part of this selected pork-and-wood-ear core.
Contains pork. Ask about rice or other flour blends, cooking fat and filling seasonings. Peanut toppings and soy sauces can add peanut, soy or wheat allergens. Lotus root, jicama and other fillings occur in different versions; they are not part of this selected pork-and-wood-ear core.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
Contains pork. Ask about rice or other flour blends, cooking fat and filling seasonings. Peanut toppings and soy sauces can add peanut, soy or wheat allergens. Lotus root, jicama and other fillings occur in different versions; they are not part of this selected pork-and-wood-ear core.
Typical ingredients
In some versions
Recipes vary by restaurant.
How does it taste?
White crescent-shaped steamed dumplings from Jingxi, Guangxi, with tender, chewy rice wrappers and a savory chopped-pork and wood-ear filling. The rice skin is thicker and more yielding than a thin wheat dumpling wrapper; vinegar and chili can add sourness and heat at the table.
- Chili heat
- Texture
- White crescent-shaped steamed dumplings from Jingxi, Guangxi, with tender, chewy rice wrappers and a savory chopped-pork and wood-ear filling. The rice skin is thicker and more yielding than a thin wheat dumpling wrapper; vinegar and chili can add sourness and heat at the table.
- How it’s made
- Soak and wet-mill rice, cook the rice mixture into a workable skin and flatten it into wrappers. Fill with chopped pork and wood-ear mushrooms cooked by frying, fold into crescents and steam. Rice varieties, cooking fat and seasoning differ; this pork-and-mushroom core does not include every filling variation.
Contains pork. Ask about rice or other flour blends, cooking fat and filling seasonings. Peanut toppings and soy sauces can add peanut, soy or wheat allergens. Lotus root, jicama and other fillings occur in different versions; they are not part of this selected pork-and-wood-ear core.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Guangxi.
About this regional connection
Guangxi: Jingxi rice-wrapper steamed dumpling; pork and wood-ear core representative.
Ask if they have it first
请问你们有靖西米饺吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
Jingxi rice dumplings
Rice-based wrappers distinguish Jingxi mijiao within Guangxi's dumpling traditions. Local shops fill and steam crescents for breakfast and snacks, with diners adjusting vinegar, chili and other accompaniments to taste.