Blood Dumplings (Xue Xian Jiao)
Blood dumplings are traditional steamed dumplings filled with pork blood, minced pork, and chives. They are tender, juicy, and nutritious, perfect for family dinners or festive occasions.
Ingredients
12 items- Pork blood cake 300 g
- Ground pork 200 g
- Chinese chives (garlic chives) 100 g
- Fresh ginger 20 g
- All-purpose flour 400 g
- Warm water 200 ml
- Light soy sauce 2 tbsp
- Dark soy sauce 1 tbsp
- Cooking wine (Shaoxing) 1 tbsp
- Salt 1 tsp
- White pepper 1/2 tsp
- Sesame oil 1 tbsp
Nutrition
Steps （8 steps）
Bring a pot of water to a boil, blanch 300 g pork blood with 1 tbsp cooking wine on high heat for 2 minutes, drain, let cool, then finely chop.
In a large bowl, combine chopped blood, 200 g ground pork, 100 g chopped chives, and 20 g minced ginger. Add 2 tbsp light soy sauce, 1 tbsp dark soy sauce, 1 tsp salt, 1/2 tsp white pepper, 1 tbsp sesame oil. Stir in one direction for 3 minutes until sticky. Let marinate for 10 minutes.
Gradually add 200 ml warm water (about 40°C) to 400 g all-purpose flour, mix into fluff with chopsticks, then knead into a smooth dough. Cover with a damp cloth and rest for 15 minutes.
In a small bowl, combine 3 tbsp Chinese black vinegar, 1 tbsp light soy sauce, 1 tsp chili oil, 1 tsp minced garlic, and 1 tsp sugar. Stir until sugar dissolves, set aside.
Knead the rested dough into a long log, divide into 60 pieces (about 10 g each). Flatten each piece and roll into a round wrapper 8 cm in diameter, with thicker center and thinner edges.
Place about 1 tbsp filling in the center of a wrapper, fold to form a half-moon, pleat the edge from right to left and pinch tightly to seal.
Bring water in a steamer to a boil, brush the steamer basket with oil. Arrange dumplings with 1 cm gap. Steam covered on high heat for 10 minutes until wrappers turn translucent and spring back when pressed.
Immediately remove the steamer lid, take out the dumplings, arrange on a plate, and serve hot with the dipping sauce.
Tips
Always stir the filling in one direction to achieve a bouncy and juicy texture. Do not over-steam to avoid breaking the wrappers. Blanching the pork blood removes any unpleasant odor.
You May Also Like
More recipes you might enjoy
Jianbing Guozi
Jianbing Guozi is the quintessential street breakfast from Tianjin, China. A thin mung bean crepe is cooked on a hot griddle, topped with an egg, flipped, brushed with sweet bean sauce and chili paste, and filled with a crunchy fried wonton sheet or youtiao. Soft outside, crispy inside, each bite is pure comfort.
Sichuan Boiled Beef (Shui Zhu Niu Rou)
A fiery and aromatic masterpiece of Sichuan cuisine: tender beef slices in a robust broth, topped with sizzling chili oil. This classic dish delights with its numbing spiciness and rich layers of flavor.
Chongqing Spicy Chicken (Laziji)
A classic Chongqing dish featuring crispy chicken pieces tossed with dried chilies and Sichuan peppercorns. The aromatic heat and numbing sensation are incredibly addictive. Perfect with steamed rice.
Yu Xiang Rou Si (Fish-Fragrant Shredded Pork)
A classic Sichuan dish featuring tender pork shreds in a tangy, sweet, and mildly spicy sauce with crunchy vegetables. The unique 'fish-fragrant' flavor comes from pickled chilies, ginger, garlic, and a perfect balance of sugar and vinegar—an irresistible comfort food that pairs wonderfully with steamed rice.