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Finder","On the table in 30","About","How we test","Browse countries","Menu","Close menu","Open menu","Free forever — no paywall, every recipe tested in a home kitchen","{recipes} recipes · {countries} countries · updated weekly","Search","Search 1000 recipes…","Surprise me","Passport","Dish of the week","Language","Choose your language","Search languages…","Current","Recipes not yet translated are shown in English.","Close","Load more","View all","Read more","min","Serves","Nothing found","Back","Ingredients","Method","Tips","Questions, answered","Prep","Cook","Rest","Total time","Difficulty","What can I cook tonight?","Add an ingredient…","You have everything","Missing one","Missing two","Your kitchen is the departure gate.","All rights reserved","Loading…","That did not load. Check your connection and try again.","Breadcrumb","Last updated","Your kitchen is the departure gate","Start cooking","The atlas","All countries →","Cook by course","Cook by diet","Time & skill","Tools","Site","Every recipe tested in a home kitchen","Browse by course","Browse by diet","Time, skill and tools","All countries","Surprise","My Passport","recipes","By course","By diet","Secondary","Search for recipes…","Search recipes","Open search","Main navigation","Mobile navigation",", with the country each one comes from","(optional)","Reset checklist","Tip","The recipes","· say it:","Jump to the recipe","Read the story","Pin it","Gate","Status","Nutrition \u002F serving","· estimated","Pin it on Pinterest","You might also like","All recipes →","Servings","Fewer servings","More servings","popular now","Random dish","Loading index…","countries","collections","Search DishNomad","Search dishes, countries, ingredients…","Close search","What these ingredients make","Every dish in the atlas, mapped back to the handful of ingredients it is really built on. Each combination below is a ready-made fridge: click one and the Finder loads it instantly — from sauerkraut, cabbage and smoked pork for Serbian sarma, to rice, eggs and scallions for Chinese egg fried rice. If your shopping basket already looks like one of these lines, dinner is decided.","World recipe atlas","Back to the homepage","Try one of these instead","Back to homepage","Skip to content","DishNomad is a recipe atlas: a site for cooking your way around the world, one authentic dish at a time. Every recipe belongs to a country page, every country belongs to the wider map, and the goal is always the same — not just the how of a dish, but the where and the why.","We started DishNomad because most \"international\" recipe content flattens everything it touches: the same five dishes per country, stripped of context, adapted past recognition, padded with filler. We wanted the opposite — fewer recipes, written deeply, checked against how the dish is actually made in its home kitchen, with the cultural story told honestly (including when origins are disputed, which they often are).","What we promise on every page","An answer up front: what the dish is and what it tastes like, in the first paragraph.","Original writing — never scraped, never templated, never \"a burst of flavor\".","Technique with sensory checkpoints, so you know what right looks, smells and sounds like.","Honest substitutions for cooks who cannot buy every ingredient locally.","Cultural context that is verifiable — and clearly labeled when a story is legend rather than fact.","Recipes are developed and tested by","The DishNomad Kitchen","— our editorial team. You can read exactly how we test and what we refuse to publish in our","editorial policy","Contact","Spotted an error, have a family version of a dish we cover, or want to tell us our sarma is wrong? We genuinely want to hear it — reach us through the","contact page",". If you want to reproduce a recipe or a photograph from the atlas, the","terms of use","say what is allowed without asking and what is not.","Countries on this route","The fastest way to reach us is email:","hello@dishnomad.com","We read everything. A few notes to get you the fastest answer:","Corrections","— if a recipe has an error, a broken quantity, or a cultural claim you can show is wrong, tell us the recipe name and the exact issue. Verified corrections are fixed and the page's \"updated\" date reflects it.","Recipe requests","— tell us the dish and, if you have one, the family version. Requests genuinely shape the publishing queue.","Publishers & partnerships","— put \"partnership\" in the subject line. Note that we do not publish guest posts, paid placements or \"collaborative content\"; please do not ask.","We aim to reply within a few working days. If your message concerns privacy or data, see the","privacy policy","first — the answer may already be there.","DishNomad itself sets no tracking cookies. Here is the complete picture of what your browser stores when you use the site.","Storage we use directly","localStorage","Using our content","Sauces","— saved recipes (Passport), ingredient and step checklists, servings and theme preferences. Device-only, never transmitted, no expiry; clear it via your browser settings or the reset controls on the site.","Third-party cookies","Google AdSense","— when ads are shown, Google may set advertising cookies (such as the DoubleClick cookie) to serve and measure ads, and to personalize them where you have consented. In the EEA\u002FUK, no advertising cookies are set before you respond to the consent dialog. Manage preferences at","Google Ads Settings","What we do not use","No analytics cookies — our analytics are cookie-free.","No social media pixels, no fingerprinting, no cross-site tracking of our own.","No newsletter or marketing cookies — we have no newsletter.","Controlling cookies","Every modern browser lets you block or delete cookies per site. Blocking third-party cookies will not break DishNomad — recipes, checklists and the Passport work entirely without them.","The atlas, country by country","countries ·","recipes on the route","Jump to","Continent cuisine →","Field guide","Show fewer","Browse the recipes","Read the field guide","Continent","Recipes in atlas","Must-try dishes","Pantry staples","Start with the classics","Must try","Signature pantry","The ingredients this cuisine cannot function without.","Regional kitchens","Keep traveling","Countries in this region","Every recipe on DishNomad goes through the same process before it is published. This page documents it, because \"authentic\" is an easy word to print and a hard one to earn.","Research","{z} {zemlje} · {r} recipes","More from {kontinent}","A recipe starts with how the dish is actually made in its home country: regional variants, the traditional technique, what home cooks (not just restaurants) do, and where the disputes lie. Where a dish's history is contested — as it often is — we present the competing claims rather than picking a convenient story. Cultural and historical statements are limited to what is verifiable; when something is legend, we label it as legend.","Testing","Recipes are cooked in an ordinary home kitchen with ordinary equipment before publishing. Quantities are weighed, times are clocked, and the written steps follow what actually happened at the stove — including the sensory checkpoints (what you should see, hear and smell) at each stage. If a traditional method demands equipment most homes lack, we say so openly and explain what the home adaptation costs.","What we refuse to publish","Recipes copied or paraphrased from other sites or books.","Invented \"traditions\" or unverifiable origin stories presented as fact.","Fake ratings, inflated counters or reviews. Numbers on this site are computed from real data.","Sponsored recipes or paid placements presented as editorial content.","Thin filler pages — a country or category page exists only when it has real content behind it.","When a reader shows us an error — culinary or cultural — we verify, fix and update the page's modification date. Substantive corrections are genuinely welcome:","AI assistance","We use software tools, including AI, in drafting and editing. Every published recipe is human-reviewed, tested as described above, and held to the standards on this page regardless of what tools were involved in producing it. Responsibility for everything published lies with the editorial team.","About the photographs","The dish images on this site are AI-generated illustrations, not photographs of our own test cooking. We use them because a consistent, accurate illustration of a finished dish is more useful than a mismatched stock photo, and because we would rather show you what a dish should look like than borrow someone else's kitchen. Each image is checked against the recipe it belongs to: if the illustration does not show the dish as this recipe actually produces it, it does not get published. Where an image is a genuine photograph, it is credited beneath it with its photographer and licence.","Show {n} more {zemlje}","The {zemlja} kitchen","Cooking rarely starts with a recipe — it starts with what is already in the fridge. Pick the ingredients you have and the Finder checks them against every recipe in the atlas, sorted honestly: dishes you can make right now, dishes one ingredient away, and dishes two away — always with the missing items named, so you know exactly what a trip to the store buys you. Your selection lives right in the page URL, so you can share your fridge with whoever is doing the shopping.","in your fridge","Clear all","Popular","Browse all ingredients","Can make right now","One ingredient away","Missing","Two away","Nothing within two ingredients yet — add a few more staples like onion, garlic or rice.","Add an ingredient","Takeout.","Home-cooked.","Browse by country","Boarding pass","Your kitchen","Board now","Departures — tonight's kitchen","Origin","Dish","Time","Anywhere","I'm feeling hungry — surprise me","Roll dice","Search the atlas","Every country page names its must-try dishes — the ones that explain a cuisine fastest. These are the current front doors of the atlas: a Tokyo bowl built from broth and patience, a Mexico City taco with a Lebanese passport, and the sour-cabbage centerpiece of the Serbian winter table. If you are new here, start with the one you have eaten but never made.","Newest stamps in the passport","Just landed","On the table in 30 minutes","Quick route","All under-30 recipes →","Explore by continent","The atlas is organized the way a real trip is: continent, country, dish. Each country page is a field guide — the pantry the cuisine cannot function without, how meals are structured, the regional differences locals argue about — followed by every recipe we have from that kitchen.","All {n} recipes →","Breads","How we work →","also known as","common in","Your personal cookbook","Your culinary passport","Every recipe you save stamps a country into your passport. Everything on this page lives in your browser only — we never see it. Export it as a file to move it between devices.","Countries explored","Saved recipes","Latest stamp","Stored on","This device only","Stamps collected","No stamps yet","Open any recipe and hit \"Save to passport\" — the stamp lands here, country by country.","Field guide →","Export passport","Import passport","Clear the passport","DishNomad is a static website. We have no user accounts, no comment system and no database of visitors. This policy explains the small amount of data processing that does happen, and by whom.","Data stored on your device","Features like saved recipes (the Culinary Passport), ingredient checklists and your servings or theme preferences are stored in your browser's",", on your device only. This data never leaves your browser, is never transmitted to us, and is deleted when you clear your browser data. You can export or wipe your Passport data yourself at any time from the Passport page.","Analytics","We use privacy-respecting, cookie-free analytics (Cloudflare Web Analytics) to see aggregate page views and performance. It does not use cookies, does not fingerprint you, and does not track you across sites. We cannot identify individual visitors.","Advertising","DishNomad may display advertising served through",". Google and its partners may use cookies (including the DoubleClick cookie) and similar technologies to serve ads based on your prior visits to this and other websites, and to measure ad performance. You can opt out of personalized advertising at","Street food",". Visitors in the EEA\u002FUK are shown a consent dialog before any advertising cookies are set, and can decline personalized ads there. See also","how Google uses information from partner sites",". Every cookie and every piece of browser storage this site uses is listed, with its purpose and lifetime, in the","cookie policy","Email","If you email us, we keep the correspondence for as long as needed to handle your message. We do not add you to any list, and we have no newsletter.","Your rights","Under GDPR and similar laws you have rights of access, correction and erasure over personal data. Since we hold essentially none — advertising data is processed by Google as an independent controller — most requests are best directed to Google via the links above. For anything else, contact us at","Changes","If this policy changes materially — for example, if we ever add a newsletter or comments — the date above will change and the new policy will be published on this page before taking effect.","Why this recipe works","Equipment","Instructions","Tips from our kitchen","Substitutions","Variations","Storage & reheating","Serve with","All recipes, A to Z","Jump to country","Every dish, every country, every kitchen — type what you are craving and the atlas finds the route.","Or start from a route","Dish, country, ingredient…","By using DishNomad you agree to these terms. They are short and in plain language on purpose.","All text, photography and illustrations on DishNomad are our original work and are protected by copyright. You are welcome to cook from the site, print recipes for personal use, and share links anywhere. You may not republish our recipes, stories or images — whether copied or lightly reworded — on other websites, apps, books or courses without written permission. Lists of ingredients are not copyrightable and we make no claim over them; our written instructions, stories and photography are.","Cooking is at your own risk","Recipes involve heat, sharp tools and raw ingredients. Follow safe food-handling practices, cook meat and eggs to temperatures appropriate for your health situation, and use your judgment — especially with fermented foods, canning or allergens. DishNomad provides recipes as general information, not professional, dietary or medical advice.","Nutrition and allergen information","Nutrition figures on the site are estimates calculated from typical ingredients and are clearly labeled as such. They are not laboratory values. Always check actual product labels for allergens and nutrition if this matters for your health.","No warranty","The site is provided \"as is\". We work hard on accuracy — see the","— but we do not warrant that every page is error-free, and we are not liable for outcomes of using the site beyond what the law requires.","External links and ads","Pages may contain advertising served by Google AdSense and links to external sites. We are not responsible for the content or practices of third parties.","Questions about these terms:","Load more {noun}","{n} left","+{n} more →","© {god} DishNomad","Dish of the week: {jelo}","Explore all {n} countries by continent →","All {n} of them, alphabetically","recipes on this route","recipe on this route","Must try in {zemlja}","incl. {vreme} rest","{iso} · stamped","Reset to {n}","Now showing amounts for {n} servings","Nothing found for \"{upit}\" — try an ingredient or a country.","Show more combos · {n} left","The dishes that explain the {zemlja} kitchen fastest — if you cook only a few things from this page, cook these.","Inside the {zemlja} kitchen","{n} staples","How people eat in {zemlja}","{zemlja} cooks {n} distinctly different ways depending on where you stand — here is what changes between them.","All {zemlja} recipes","recipes and counting","recipe and counting","{kontinent} cuisine","{r} authentic recipes from {z} countries — the technique, the story and the substitutions that actually work. Your kitchen is the departure gate.","{r} recipes · {z} countries","All {n} countries →","{n} {ricette} saved","{n} items","The story behind {jelo}","Keep exploring {zemlja}","{sastojak} recipes","Recipe by {autor} · published {obj} · updated {azur}","More from {zemlja}","Nothing found for \"{upit}\" — try an ingredient, a dish or a country name.","Every country page on DishNomad is written as a field guide, not a category list: what defines the cuisine, the ingredients its pantry cannot function without, how meals are actually structured and eaten, the regional differences locals argue about — and then the recipes, starting with the must-try classics. We only open a country page once it has real recipes behind it, so everything you see below is cookable today. The stamps accumulate as we travel: {n} {zemlje} so far, with new kitchens added continuously. If your country is missing, it is on the route — the atlas is built dish by dish, and shortcuts are against the house rules.","This is the complete index — every recipe on DishNomad, grouped by country. Each one follows the same standard: an answer up front about what the dish is and tastes like, the full technique with sensory checkpoints, honest substitutions, and the cultural story behind it. We publish slowly on purpose; a dish earns its place here by being tested in a home kitchen and checked against how it is actually cooked in its home country. Currently {r} recipes across {z} countries — the atlas grows every week.","country","recipe","Breakfast","Appetizers","Soups","Main courses","Sides","Desserts","Snacks","Drinks","Vegetarian","Vegan","Gluten-free","Dairy-free","Pescatarian","Halal-friendly","Nut-free","Easy","Intermediate","Advanced","Editorial policy","Privacy policy","Terms of use","Cookie policy","Diet","All recipes A to Z →","Time & skill","Browse by time and skill","Fridge Finder — cook with what you have →","Calories","Protein","Carbs","Fat","Fiber","Sugar","Sodium","All recipes A–Z","Countries & Cuisines","About the atlas","Open Fridge Finder","All Recipes A–Z","DishNomad — Authentic Recipes From Around the World","Under {n} minutes","On time","Boarding","Long haul","hr",{"faq":393,"tips":409,"emoji":416,"intro":417,"story":418,"storage":419,"whyThis":420,"equipment":425,"nutrition":430,"serveWith":437,"variations":439,"ingredients":449,"instructions":513,"pronunciation":544,"substitutions":545,"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":561,"countrySlug":562,"region":563,"baseServings":506,"prepMinutes":564,"cookMinutes":503,"restMinutes":565,"difficulty":566,"course":567,"diet":570,"mainIngredients":573,"images":574,"keywords":584,"publishedAt":591,"updatedAt":591,"authorSlug":592,"summary":593,"localeSlug":557,"alternates":594},[394,397,400,403,406],{"answer":395,"question":396},"It is not injected or poured in. A gelatin-rich stock is chilled until it sets into a firm jelly, diced, and mixed into the raw meat filling. During steaming the jelly melts back into liquid, which the sealed wrapper traps as soup around the cooked meatball.","How does the soup get inside the dumpling?",{"answer":398,"question":399},"Three usual causes: the seal at the top was not fully closed, the dough at the base was rolled too thin to hold the weight, or the dumpling stuck to the steamer and tore when it expanded. Seal by pinching firmly to a topknot, keep the center of the wrapper slightly thicker, and always line the basket.","Why did my dumplings leak in the steamer?",{"answer":401,"question":402},"Lift it gently by the pleated top with chopsticks and set it on a soup spoon. Nick the side of the wrapper to let steam escape, sip the broth from the spoon, then dip the dumpling in black vinegar with ginger and eat it. Give a fresh basket a minute before starting — the soup inside is hotter than it looks.","How do you eat a soup dumpling without burning your mouth?",{"answer":404,"question":405},"They work in an emergency but the result is a different dumpling. Commercial gyoza and wonton wrappers are cut thin and even, so they cannot take the weight of soup at the base and often burst; they are also stamped small. If you use them, choose the thickest round ones, fill lightly, and expect a few losses.","Can I use shop-bought dumpling wrappers?",{"answer":407,"question":408},"Baozi are made with a leavened, yeasted dough and steam up soft, thick and bready. Xiaolongbao use an unleavened dough rolled thin, so the skin is delicate and translucent, and they carry soup inside from melted aspic. Both are steamed in baskets, which is where the name confusion comes from.","What is the difference between xiaolongbao and baozi?",[410,411,412,413,414,415],"Keep the aspic and the mixed filling refrigerator-cold right up to the moment you fill. Warm jelly starts softening and the filling smears instead of scooping.","Roll the wrappers thin at the edges and leave the center slightly thicker — the base carries the weight of soup and meat, and a uniformly thin skin blows out at the bottom.","Work with six wrappers at a time and keep the rest under a damp cloth. Dumpling dough skins over within minutes and dry edges refuse to seal.","Line the steamer with cabbage leaves, parchment rounds or carrot slices. Dough sticks to bare bamboo and metal, and a stuck dumpling always tears at the seam.","Steam over water at a lively but not violent boil, and do not open the lid early. A blast of cold air makes the skins wrinkle and toughen.","Practice ten dumplings before judging yourself. The pleating hand learns fast, and the ugly first batch tastes exactly like the pretty last one.","🥟","Xiaolongbao are pleated pork dumplings, steamed in small bamboo baskets, whose trick is entirely structural: pork jelly — stock set firm with gelatin — is folded into the raw filling, and when the basket hits the steam that jelly melts back into soup trapped inside the wrapper. Bite carelessly and you scald your mouth; bite properly, nibbling a hole and drinking first, and you get sweet-savory pork broth followed by a tender meatball and a wrapper thin enough to see the filling through. The flavor is gentle rather than punchy, the Jiangnan register: Shaoxing wine, ginger, a little sugar, a lot of pork. This is the hardest recipe on this site to make perfectly and one of the most satisfying to make adequately.","Xiaolongbao belong to Jiangnan, the water-town belt around Shanghai, and the town that claims them loudest is Nanxiang, now swallowed by Shanghai's suburbs — Nanxiang xiaolongbao is the name you see on shop signs across the city. The name simply means \"small basket buns\": long is the little bamboo steamer they cook and arrive in, stacked in towers over the pot. They are not the same thing as the fluffy, yeasted baozi sold at breakfast stalls; the dough here is unleavened and rolled thin, closer to a dumpling skin than a bun, though the naming still confuses people who expect bread.\n\nThe soup inside is not poured in, and there is no secret injection. Cooks simmer pork skin — collagen-rich and cheap — into a stock that sets to a firm jelly when cold, dice it, and work it through the meat filling. Steam does the rest. In Wuxi, an hour up the rail line, the same dumpling is made distinctly sweeter, enough that Shanghainese and Wuxi eaters argue about it; further afield the whole idea has been scaled up into tang bao, soup buns the size of a fist eaten through a straw, which locals regard as more spectacle than dinner.\n\nEating them has its own choreography, learned by anyone who has burned their tongue once. The dumpling is lifted by the topknot with chopsticks — carefully, because a torn skin leaks the entire point onto the basket — set on a spoon, nicked at the side to release steam, drained of its broth, then dipped in slivered ginger and Zhenjiang black vinegar and eaten in one or two bites. The vinegar is not optional in Shanghai; its sharpness cuts the fat and resets the palate between dumplings. Counting pleats is a common obsession among reviewers, with eighteen quoted as the standard, but experienced dumpling makers treat that number as a benchmark rather than a rule: what matters is that the top seals completely and the dough there stays thin enough to eat.","Freeze uncooked dumplings on a tray until solid, then bag them — they keep 2 months and steam straight from frozen with 4 extra minutes. Cooked xiaolongbao do not keep: once the soup is reabsorbed into the meat and skin, resteaming gives you a stodgy dumpling with no broth. Filling and aspic can both be made a day ahead and refrigerated, which turns assembly day into a 45-minute job.",[421,422,423,424],"Uses powdered gelatin plus good stock for the aspic, so you get real soup without simmering pork skin for four hours — with the traditional method explained if you want it.","The filling is mixed with stock in stages until it turns sticky and glossy, which is what keeps the meatball juicy instead of dense.","Realistic about the wrapper: it tells you how thin, how wide, and what dough that is too dry or too wet actually feels like in your hands.","Includes the eating technique, because a soup dumpling served without it is just a hot dumpling and a burned tongue.",[426,427,428,429],"Bamboo or metal steamer, 2 tiers if possible","Rolling pin (a short dumpling pin is easiest)","Small shallow tray for setting the aspic","Bench scraper",{"fat":431,"carbs":432,"fiber":433,"sodium":434,"protein":435,"calories":436,"estimated":8},18,42,2,890,24,430,[438],"Zhenjiang black vinegar with finely slivered young ginger, and a pot of jasmine or green tea to cut the richness.",[440,443,446],{"name":441,"description":442},"Wuxi style","Noticeably sweeter — roughly double the sugar and add a spoonful of dark soy for color. A genuine regional style, not a mistake, and divisive among Shanghainese eaters.",{"name":444,"description":445},"Crab and pork (xiefen xiaolongbao)","The autumn luxury version: fold 100 g of picked crab meat and a little crab roe into the pork filling. Traditionally made when hairy crabs are in season around the Yangtze delta.",{"name":447,"description":448},"Chicken soup dumplings","Swap ground chicken thigh for pork and set the aspic from a rich chicken stock. Lighter, and the usual solution for tables that do not eat pork.",[450,455,460,465,468,473,476,480,485,487,489,493,495,497,500,502,505,510],{"qty":451,"name":452,"unit":453,"group":454},500,"strong chicken or pork stock, unsalted","ml","For the aspic",{"qty":456,"name":457,"note":458,"unit":459,"group":454},12,"powdered gelatin","about 4 standard sachets; see substitutions for the pork-skin method","g",{"qty":461,"ref":462,"name":463,"unit":464,"group":454},3,"ginger","thick slices of ginger","piece",{"qty":433,"ref":466,"name":467,"unit":464,"group":454},"scallions","scallions, halved",{"qty":469,"ref":470,"name":471,"unit":459,"group":472},300,"flour","plain flour, plus more for dusting","For the dough",{"qty":474,"name":475,"unit":453,"group":472},160,"warm water, about 45°C",{"qty":477,"name":478,"unit":479,"group":472},0.5,"fine salt","tsp",{"qty":481,"ref":482,"name":483,"unit":459,"group":484},400,"ground-pork","ground pork, 20–30% fat","For the filling",{"qty":433,"ref":462,"name":486,"unit":479,"group":484},"ginger, finely grated",{"qty":461,"ref":466,"name":488,"unit":464,"group":484},"scallions, white parts only, minced",{"qty":433,"ref":490,"name":491,"unit":492,"group":484},"soy-sauce","light soy sauce","tbsp",{"qty":433,"name":494,"unit":492,"group":484},"Shaoxing rice wine",{"qty":433,"name":496,"unit":479,"group":484},"sugar",{"qty":433,"ref":498,"name":499,"unit":479,"group":484},"sesame-oil","toasted sesame oil",{"qty":477,"name":501,"unit":479,"group":484},"ground white pepper",{"qty":503,"name":504,"unit":453,"group":484},60,"cold water or stock, for beating into the filling",{"qty":506,"ref":507,"name":508,"unit":492,"group":509},4,"vinegar","Zhenjiang black vinegar","To serve",{"qty":511,"ref":462,"name":512,"unit":464,"group":509},1,"thumb of young ginger, cut into fine slivers",[514,519,523,527,530,533,537,541],{"tip":515,"text":516,"title":517,"timerSeconds":518},"Test with a fingertip: it should feel springy, not tacky. A soft set will leak out of the dumplings during filling.","Warm the stock with the ginger slices and halved scallions until it steams, then take it off the heat, fish out the aromatics and whisk in the gelatin until no grains remain. Pour into a shallow tray and refrigerate for at least 4 hours, until it wobbles like a firm jelly and holds a clean edge when cut.","Set the aspic",14400,{"text":520,"title":521,"timerSeconds":522},"Stir the salt into {qty:flour} of flour, add the warm water in a steady stream while mixing with chopsticks, then knead 8–10 minutes until the dough is smooth, firm and no longer sticks to your palm. Wrap and rest 30 minutes so the gluten relaxes and the dough rolls without springing back.","Mix and rest the dough",1800,{"tip":524,"text":525,"title":526},"Stirring in one direction is not superstition — it aligns the meat proteins so the filling holds water instead of weeping it into the soup.","Combine the pork, ginger, minced scallion whites, soy sauce, Shaoxing wine, sugar, sesame oil and white pepper, then stir hard in one direction while adding the cold water a splash at a time. Keep going for 3–4 minutes until the mixture turns pale, sticky and glossy and clings to the spoon in one mass.","Beat the filling",{"text":528,"title":529,"timerSeconds":522},"Chop the set aspic into 5 mm dice and fold it through the cold filling with a light hand, keeping the cubes intact. Cover and refrigerate for 30 minutes; the filling should be firm enough to scoop into neat balls.","Fold in the jelly",{"text":531,"title":532},"Divide the dough into 32 pieces, roll each into a ball, then flatten and roll into 8 cm rounds that are thin at the rim and slightly thicker in the middle. Keep the finished rounds under a damp cloth and dust lightly so they do not weld together.","Roll the wrappers",{"tip":534,"text":535,"title":536},"Aim for a filling ball that sits below the rim. Overfilling is the single most common reason a first batch bursts.","Place a heaped teaspoon of filling in the center of a wrapper, then lift the edge and pleat around the circle, pinching each fold onto the last and rotating as you go. Finish by twisting the gathered top into a small knot and pinching it shut — there must be no gap, or the soup will escape.","Pleat and seal",{"text":538,"title":539,"timerSeconds":540},"Line the steamer, arrange the dumplings 2 cm apart, and steam over a lively boil for 8 minutes, until the wrappers turn translucent and slack and you can see the filling shifting inside when you tilt the basket. Do not lift the lid before 7 minutes.","Steam in batches",480,{"text":542,"title":543},"Bring the basket straight to the table with a saucer of black vinegar and slivered ginger. Lift each dumpling by the topknot onto a spoon, nick the side to release steam, drink the broth, then dip and eat — and warn anyone at the table who has not done this before.","Serve at once, with the technique","shyao-long-BAO",[546,550,553],{"note":547,"swap":548,"original":549},"The traditional route, and the flavor is rounder and more unctuous. Ask a butcher for skin or use trotters. Both versions set firm enough to dice.","400 g pork skin simmered 3 hours with the same aromatics, then strained and chilled","Powdered gelatin aspic",{"note":551,"swap":552,"original":494},"The closest common substitute in aroma and dryness. Avoid \"cooking wine\" with added salt, and do not use mirin — its sweetness pushes the filling in the wrong direction.","Dry sherry",{"note":554,"swap":555,"original":556},"Lean pork alone gives a dry, crumbly meatball. Fat is what makes the filling read as tender against all that broth.","Lean ground pork plus 60 g finely chopped pork fat or unsmoked bacon fat","Ground pork with 20–30% fat","xiaolongbao","Xiaolongbao (Shanghai Soup Dumplings)","Xiaolongbao","小笼包","Xiǎolóngbāo","china","Jiangnan (Shanghai & Wuxi)",75,240,"hard",[568,569],"appetizer","main",[571,572],"dairy-free","nut-free",[482,470,462,466],[575,578,580,582],{"alt":576,"src":577},"Pleated Shanghai soup dumplings in a bamboo steamer with a dish of black vinegar and slivered ginger","\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero.jpg",{"alt":576,"src":579},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-16x9.jpg",{"alt":576,"src":581},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-4x3.jpg",{"alt":576,"src":583},"\u002Fimages\u002Frecipes\u002Fxiaolongbao\u002Fhero-1x1.jpg",[557,585,586,587,588,589,590],"soup dumplings","shanghai","steamed dumplings","pork","dim sum","jiangnan","2026-08-19","dishroute-kitchen","Thin-skinned steamed dumplings from the Shanghai region: seasoned pork mixed with chilled aspic that melts during steaming, so each one holds a mouthful of hot pork broth inside.",{"en":595},"\u002Frecipe\u002Fxiaolongbao",{"items":597,"total":703,"page":511,"limit":435,"hasMore":877},[598,632,667,697,730,756,782,811,842,867],{"slug":599,"title":600,"shortTitle":601,"nativeName":602,"romanized":603,"countrySlug":562,"region":604,"baseServings":506,"prepMinutes":605,"cookMinutes":606,"restMinutes":607,"difficulty":608,"course":609,"diet":610,"mainIngredients":611,"images":614,"keywords":624,"publishedAt":591,"updatedAt":591,"authorSlug":592},"char-siu","Char Siu (Cantonese Barbecue Pork)","Char Siu","叉燒","Chāshāo","Guangdong",20,40,720,"medium",[569],[571,572],[612,490,613,462],"pork-shoulder","garlic",[615,618,620,622],{"alt":616,"src":617},"Sliced Cantonese char siu pork with glossy dark red glaze and charred edges, served over steamed rice","\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero.jpg",{"alt":616,"src":619},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-16x9.jpg",{"alt":616,"src":621},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-4x3.jpg",{"alt":616,"src":623},"\u002Fimages\u002Frecipes\u002Fchar-siu\u002Fhero-1x1.jpg",[625,626,627,628,629,630,631],"char siu","cantonese","barbecue pork","siu mei","roast pork","hong kong","guangdong",{"slug":633,"title":634,"shortTitle":635,"nativeName":636,"romanized":637,"countrySlug":562,"region":638,"baseServings":506,"prepMinutes":639,"cookMinutes":605,"restMinutes":640,"difficulty":641,"course":642,"diet":646,"mainIngredients":648,"images":649,"keywords":659,"publishedAt":591,"updatedAt":591,"authorSlug":592},"cong-you-bing","Cong You Bing (Flaky Chinese Scallion Pancakes)","Cong You Bing","葱油饼","Cōng yóu bǐng","Northern China & Shanghai",30,45,"easy",[643,644,645],"bread","snack","street-food",[647,571,572],"vegetarian",[470,466],[650,653,655,657],{"alt":651,"src":652},"Golden flaky scallion pancake cut into wedges showing thin layers, with a dish of black vinegar dip","\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero.jpg",{"alt":651,"src":654},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-16x9.jpg",{"alt":651,"src":656},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-4x3.jpg",{"alt":651,"src":658},"\u002Fimages\u002Frecipes\u002Fcong-you-bing\u002Fhero-1x1.jpg",[660,661,662,663,664,665,666],"cong you bing","scallion pancake","chinese flatbread","laminated dough","street food","breakfast","northern china",{"slug":668,"title":669,"shortTitle":670,"nativeName":671,"romanized":672,"countrySlug":562,"region":673,"baseServings":506,"prepMinutes":674,"cookMinutes":605,"difficulty":608,"course":675,"diet":676,"mainIngredients":677,"images":679,"keywords":689,"publishedAt":591,"updatedAt":591,"authorSlug":592},"dan-dan-noodles","Dan Dan Mian (Sichuan Sesame Chili Noodles)","Dan Dan Mian","担担面","Dàndàn miàn","Sichuan (Chengdu)",15,[569,645],[571],[482,678,613,490],"pasta",[680,683,685,687],{"alt":681,"src":682},"Bowl of dan dan noodles with chili oil sauce, crisp minced pork, preserved greens and sliced scallions","\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero.jpg",{"alt":681,"src":684},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-16x9.jpg",{"alt":681,"src":686},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-4x3.jpg",{"alt":681,"src":688},"\u002Fimages\u002Frecipes\u002Fdan-dan-noodles\u002Fhero-1x1.jpg",[690,691,692,693,694,695,696],"dan dan noodles","dandan mian","sichuan","chili oil","sesame paste","chengdu","noodles",{"slug":698,"title":699,"shortTitle":700,"nativeName":701,"romanized":702,"countrySlug":562,"baseServings":433,"prepMinutes":703,"cookMinutes":704,"difficulty":641,"course":705,"diet":707,"mainIngredients":708,"images":711,"keywords":721,"publishedAt":729,"updatedAt":729,"authorSlug":592},"egg-fried-rice","Egg Fried Rice (Wok-Style Dan Chao Fan)","Egg Fried Rice","蛋炒饭","Dan chao fan",10,8,[569,706],"side",[647],[709,710,466,490],"rice","eggs",[712,715,717,719],{"alt":713,"src":714},"Wok-fried egg fried rice with separate golden grains, soft egg curds and sliced scallions","\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero.jpg",{"alt":713,"src":716},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-16x9.jpg",{"alt":713,"src":718},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-4x3.jpg",{"alt":713,"src":720},"\u002Fimages\u002Frecipes\u002Fegg-fried-rice\u002Fhero-1x1.jpg",[722,723,724,725,726,727,728],"fried rice","egg","wok","chinese home cooking","day-old rice","wok hei","quick dinner","2026-08-18",{"slug":731,"title":732,"shortTitle":733,"nativeName":734,"romanized":735,"countrySlug":562,"region":736,"baseServings":506,"prepMinutes":605,"cookMinutes":605,"restMinutes":639,"difficulty":608,"course":737,"diet":738,"mainIngredients":739,"images":741,"keywords":751,"publishedAt":591,"updatedAt":591,"authorSlug":592},"jianbing","Jianbing Guozi (Tianjin Savoury Breakfast Crepe)","Jianbing Guozi","煎饼果子","Jiānbing guǒzi","Tianjin and Shandong",[665,645],[647,571],[710,470,466,740],"sesame-seeds",[742,745,747,749],{"alt":743,"src":744},"Folded jianbing crepe cut in half showing egg, scallion, dark bean sauce and a sheet of crisp fried cracker inside","\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero.jpg",{"alt":743,"src":746},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-16x9.jpg",{"alt":743,"src":748},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-4x3.jpg",{"alt":743,"src":750},"\u002Fimages\u002Frecipes\u002Fjianbing\u002Fhero-1x1.jpg",[731,752,664,753,754,755,723],"chinese breakfast","mung bean crepe","tianjin","savory crepe",{"slug":757,"title":758,"shortTitle":759,"nativeName":760,"romanized":761,"countrySlug":562,"region":762,"baseServings":506,"prepMinutes":674,"cookMinutes":674,"difficulty":641,"course":763,"diet":764,"mainIngredients":765,"images":767,"keywords":777,"publishedAt":729,"updatedAt":729,"authorSlug":592},"mapo-tofu","Mapo Tofu (Sichuan Tofu in Chili-Bean Sauce)","Mapo Tofu","麻婆豆腐","Mapo doufu","Sichuan",[569],[571,572],[766,482,613,462],"tofu",[768,771,773,775],{"alt":769,"src":770},"Mapo tofu with soft tofu cubes in glossy red chili-bean sauce, topped with scallions and ground Sichuan peppercorn","\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero.jpg",{"alt":769,"src":772},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-16x9.jpg",{"alt":769,"src":774},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-4x3.jpg",{"alt":769,"src":776},"\u002Fimages\u002Frecipes\u002Fmapo-tofu\u002Fhero-1x1.jpg",[778,692,779,780,781,766,695],"mapo tofu","doubanjiang","sichuan peppercorn","mala",{"slug":783,"title":784,"shortTitle":785,"nativeName":786,"romanized":787,"countrySlug":562,"region":788,"baseServings":506,"prepMinutes":605,"cookMinutes":605,"difficulty":641,"course":789,"diet":791,"mainIngredients":792,"images":794,"keywords":804,"publishedAt":591,"updatedAt":591,"authorSlug":592},"hot-and-sour-soup","Suan La Tang (Chinese Hot and Sour Soup)","Suan La 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scallions, served over white rice","\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero.jpg",{"alt":854,"src":857},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-16x9.jpg",{"alt":854,"src":859},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-4x3.jpg",{"alt":854,"src":861},"\u002Fimages\u002Frecipes\u002Ftomato-egg-stir-fry\u002Fhero-1x1.jpg",[863,864,725,865,710,866,709],"tomato egg","fanqie chao dan","stir-fry","weeknight",{"slug":557,"title":558,"shortTitle":559,"nativeName":560,"romanized":561,"countrySlug":562,"region":563,"baseServings":506,"prepMinutes":564,"cookMinutes":503,"restMinutes":565,"difficulty":566,"course":868,"diet":869,"mainIngredients":870,"images":871,"keywords":876,"publishedAt":591,"updatedAt":591,"authorSlug":592},[568,569],[571,572],[482,470,462,466],[872,873,874,875],{"alt":576,"src":577},{"alt":576,"src":579},{"alt":576,"src":581},{"alt":576,"src":583},[557,585,586,587,588,589,590],false,1788563789760]