nantongs

Nantongs are a type of traditional Chinese dumpling, originating from the coastal city of Nantong in Jiangsu Province. They are characterized by their unique shape, which resembles a small, round, and slightly flattened ball, hence the name "nantong," meaning "round ball" in Chinese. The dough is typically made from a combination of flour and water, while the filling can vary widely, including ingredients such as pork, shrimp, vegetables, or a mix of these.

Nantongs are often boiled or steamed and served with a variety of dipping sauces, including soy sauce, vinegar, or chili oil. They are a popular street food in China and are often sold by vendors in markets and along streets. The dumplings are also a common ingredient in various Chinese dishes and can be found in many Chinese restaurants around the world.

The history of nantongs can be traced back to the Ming Dynasty, when they were first mentioned in local cookbooks. Over time, the recipe and preparation methods have evolved, but the basic shape and ingredients have remained consistent. Today, nantongs are a beloved food item in China, enjoyed by people of all ages and backgrounds.