Traditional Shandong cuisine: Fried dumplings

Fried dumplings, a traditional delicacy from Linshu county, in East China's Shandong province, holds a cherished place in local culinary culture. This popular dish can be classified in two main types: fried and steamed.

Pan-fried dumplings can be further divided into stuffed and unstuffed categories. The stuffed version is typically double the size of an unstuffed dumpling, with fillings customized to individual preferences.

Common fillings include pork-based combinations such as celery with pork or radish with pork, as well as vegetarian options like cabbage with tofu or mixed vegetables.

The unstuffed variant is crafted from rolled dough layered with oil, salt, and scallions, which is then twisted into strips before frying.

The freshly cooked fried dumplings, golden and fragrant, offers a delightful culinary experience that is best savored immediately after preparation.

Steamed dumplings, as its name suggests, forgoes frying and is prepared by placing the dumplings over a pot of boiling water, allowing them to steam thoroughly.

This method produces a light and refreshing dish that is neither soggy like boiled dumplings nor as dense as steamed buns. The result is a soft yet firm texture with a distinct flavor that strikes a balance between the two.

Linshu's fried dumplings, whether pan-fried or steamed, reflect the region's rich culinary heritage. Its versatility and unique preparation methods make it a standout dish, appealing to locals and visitors alike. (Edited by Zhang Ying)

The fried dumplings, which is a traditional cuisine in Linshu county, attracts many visitors. [Photo provided for chinadaily.com.cn]