Zhong Dumplings

Zhong Dumplings (Simplified Chinese: 钟水饺; Traditional Chinese: 鐘水餃; Pinyin: Zhōng shuǐjiǎo) are boiled pork dumplings associated with Chengdu, typically served without soup and dressed in a glossy sweet-savory sauce with chili oil, garlic, and soy. They sit in Sichuan snack culture alongside Dan Dan Noodles and cold dishes, and contrast with soup-served northern Jiaozi.

Characteristics

Wrappers are thin; filling is finely minced pork. The sauce is sweeter and redder than many northern dumpling dips, with chili fragrance rather than heavy mala numbness alone. Portions are often small plates of several dumplings.

Ingredients (overview)

Wheat wrappers, pork filling, soy sauce, sugar, chili oil, garlic, optional Sichuan pepper. Not the same dish as soup dumplings (Xiaolongbao) or pan-fried Guotie.

History and culture

Named Chengdu snack house tradition that became a city identity dumpling; expected among Sichuan snack references for visitors exploring Sichuan Food beyond hot pot and Mapo Tofu.

Serving and variations

Snack or appetizer. See Sichuan Food, Mapo Tofu, and Mapo Eggplant.

See also

• Sichuan Food
• Mapo Tofu
• Mapo Eggplant
• Jiaozi
• Dan Dan Noodles
• Guotie
• List of dishes (A-Z)