At the table
Lift a dumpling with a spoon, let it cool, and bite or cut it into smaller pieces. Chew the springy starch skin thoroughly; the broth and filling can be hot.
This version contains pork, egg, soy and tiny dried whole shrimp. A sweet-potato-starch wrapper does not guarantee a gluten-free dish: soy sauce or other ingredients may contain wheat. Check the actual recipe for dietary or allergy needs.
The chewy skin and diced filling require careful chewing. Offer small cooled pieces only to a child who can manage that texture; do not serve a whole dumpling as one bite.
Recipes vary. Ask the restaurant about ingredients and serving before you order.
GET TO KNOW THE DISH
What goes into it?
Explore some key ingredients below. Preparations may use additional seasonings and ingredients.
One version uses cured pork, vegetables, dried tofu and egg in a filling that is cooked before wrapping.
Typical ingredients
Recipes vary by restaurant.
How does it taste?
Savory cooked filling with cured-pork depth in a light soy-vinegar broth; tiny dried shrimp (xiapi) add umami.
- Chili heat
- Texture
- Springy, chewy sweet-potato-starch wrapper around a soft cooked dice filling.
- How it’s made
- In one version, wet and dry sweet-potato starch are kneaded with hot water. Diced cured pork, dried tofu, jiaobai, water chestnut, dried bamboo shoots, carrot and egg strips are stir-fried with seasonings, then wrapped. The dumplings boil for about five to six minutes and are served in a broth seasoned with salt, soy sauce, vinegar, scallions and tiny dried whole shrimp (xiapi).
One version uses cured pork, vegetables, dried tofu and egg in a filling that is cooked before wrapping.
A CONNECTION TO PLACE
Origin & regional roots
Associated with Zhejiang.
About this regional connection
Zhejiang: Associated with Fangqian Town, Pan'an County, Jinhua, Zhejiang.
Ask if they have it first
请问你们有磐安方前扁食吗？
Do you have this item?
A LITTLE SOMETHING TO READ
Story & history
A familiar bowl for Fangqian’s festive days
In Fangqian, bianshi belongs to everyday meals as well as Lunar New Year’s Eve, New Year’s Day and the Lantern Festival. Its character comes from the sweet-potato-starch skin and a filling cooked before wrapping. Mixing moist and dry starch with hot water takes practice: the dough must hold together while remaining supple enough to roll and fold. The result is a chewy dumpling with a varied, savory filling.