Bing Hua Jian Jiao (Ice Flower Pan-fried Dumplings)
The roots of Japanese feathered dumplings! The Art of Iceflower Snowflakes
Description
While boiled dumplings dominate China, this artistic 'Pan-fried Dumpling' is a famous specialty of the Northeast (especially Liaoning and historic shops like Lao Bian Jiaozi Guan). The ultimate feature is the 'giant circular wing (Bing Hua/Ice Flower)'—a paper-thin, shatteringly crisp crust made of flour water that resembles a snowflake. Widely considered the root of Japanese winged Gyoza in Kamata, Tokyo.
Restaurants serving Bing Hua Jian Jiao (Ice Flower Pan-fried Dumplings)
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On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Minced pork
- Fermented cabbage(Suan Cai/or Chives)
- Wheat flour(for wrappers)
- Water/flour/oil(for the Ice Flower wing)
- Sesame oil
- Soy sauce
Instructions
- [Authentic Recipe & Differences]
- (Filling & Wrapper) Knead minced pork with scallion-ginger water, soy, sesame oil, and Northeast-specific 'Suan Cai' (fermented cabbage) or chives. Wrap large portions in chewy hot-water wheat dough.
- (Pan-frying) Heat oil in a flat pan. Arrange the dumplings beautifully in a circle. Sear the bottoms lightly on medium.
- [Ice Flower Magic (Mian Shui)]: The difference from normal Gyoza. Create 'Mian Shui' (flour water) mixing flour (or cornstarch), water, and a 'splash of oil (or vinegar)' in a perfect golden ratio.
- Dump the flour water into the pan, cover tightly, and steam-fry on medium.
- When all moisture evaporates, the dissolved starches bind with the oil, forming a paper-thin, lace-like 'snowflake (Ice Flower)' crust across the entire pan bottom.
- Once the wing turns golden and separates crisply from the pan, cover with a flat plate and invert the pan.
- Serve with the beautiful circular Ice Flower facing up.
Learn more Spice, substitutes, tips
Key spices
Pork fat umami and the pure roasted aroma of the charred wheat flour wing、焦げた小麦粉（羽根）の純粋な香ばしさ
Substitutes at Japanese supermarkets
(When frying JP Gyoza, mix flour/starch/water to make the wing)
Pairing
Black vinegar (Zhenjiang) & julienned ginger / Beer
Trivia
[Trivia] Nationwide in China, 'Gyoza = Boiled' is the rule; pan-frying was originally just a way to reheat leftover boiled dumplings the next day. However, in the Northeast, Dim Sum artisans mastered the technique, elevating it into this independent, visually stunning artistic dish known as 'Ice Flower'.
Eating tips & etiquette
[Unique Eating] Use chopsticks to loudly crack and shatter the circular 'Ice Flower' covering the plate. The paper-thin wing crumbles 'CRACK, FLAKE' like potato chips. The contrast of the three textures—the crispy wing, chewy wrapper, and boiling pork juice (soup) bursting from inside—creates perfect harmony in your mouth.
Allergen
Wheat, Pork, Soybeans, Wheat (Soy sauce), Sesame