Pork Wrapper Dumplings
小麦粉ゼロ！豚肉を限界まで叩いて作った「肉の皮」で餡を包む狂気の餃子
Description
A hot pot dumpling where the skin isn't wheat flour, but 'Yan Pi (Meat Wrapper)' made by pounding pork and kneading it with sweet potato flour. A premium ingredient featuring intense elasticity and umami.
Classification: For Hardcore Fans,Frozen Foods,Ultimate Hot Pot Dumpling with Meat Skin
Shops selling Pork Wrapper Dumplings
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Lean pork and sweet potato flour(for skin)
- Minced pork
- Shallots
- Sesame oil
Instructions
- [Prep/Usage]
- [Hot Pot] Sold frozen as 'Huo Guo Liao (Hot Pot Ingredients)' in Taiwanese supers. Toss unthawed directly into boiling hot pot soup (Mala or Shacha).
- [Texture Secret] Yan Pi combines pork protein and starch, so it absolutely never breaks when boiled. Ready when boiled a few mins and the skin turns translucent and floats.
- [Soup Ingredient] Dropping it like a wonton into a light pork broth with celery and scallions (Rou Yan Tang) is also a massive staple in Taiwanese eateries.
Learn more Substitutes, pairings, tips
Key spices
Pork sweetness and sesame oil aroma
Substitutes at Japanese supermarkets
Store-bought meat wontons (though skin texture is wheat)
Pairing
Mala Hot Pot, Shacha Hot Pot, Wonton Soup
Trivia
[Hardcore] A crazy method devised by Fujian chefs to 'wrap meat in meat'. One of Taiwan hot pot's Big Three dumplings alongside 'Yu Jiao (fish skin)' and 'Dan Jiao (egg skin)' sold in supers, but the most premium due to laborious production. The 'push-back elasticity' on a different dimension from wheat skins is addictive once eaten.
Eating tips & etiquette
[Unique Eating] Heavily coat piping hot Yan Jiao taken from the hot pot in a sauce of Shacha (Taiwan BBQ sauce) and chopped scallions, chewing the amazing 'bouncy! chewy!' elasticity of the skin!
Allergen
Pork, Sesame