My dumpling filling recipe flipped after one trip to Xi'an

I've been making pork and chive dumplings for like 15 years, always sticking to my grandma's ratio. Last fall I tried a street stall's version in Xi'an that had this weird bitter note, turned out they mix in a little dried tangerine peel. I came home and threw a teaspoon into my batch, and the whole family noticed the difference right away. What's a local twist you've picked up from traveling that changed a staple dish for you?

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elizabeth4381mo ago

I read somewhere that in some parts of China they add a splash of Shaoxing wine to the filling, not just for flavor but to cut through the richness of the pork. I tried it with my usual recipe, just a tiny bit, and it made the whole filling taste lighter and more balanced. It's funny how one little ingredient from a trip can change a dish you thought was perfect for years. Now I can't go back to the old way, it just tastes flat without it.

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