Ròuwàns

Ròuwàns are a type of Chinese dumpling that originated in the Jiangxi province of China. The name "ròuwǎn" translates to "meatball" or "meat ball" in English, which reflects the dish's primary ingredient. These dumplings are typically made with a filling of finely minced pork, seasoned with soy sauce, ginger, and scallions. The filling is then wrapped in a thin dough wrapper, usually made from wheat flour and water.

The preparation of ròuwǎn involves carefully pleating the dough to enclose the meat filling. They can be cooked in various ways, with steaming and pan-frying being the most common methods. Steamed ròuwǎn have a soft, tender texture, while pan-fried versions achieve a crispy bottom and a chewy interior. They are often served as a main course or as an appetizer, frequently accompanied by dipping sauces such as soy sauce, vinegar, or chili oil. Ròuwǎn are a staple in Jiangxi cuisine and are enjoyed throughout China, with regional variations in fillings and preparation techniques. Their popularity has also extended to international Chinese restaurants, where they are appreciated for their savory flavor and satisfying texture.