From Chaoshan. Popular in Singapore and Malaysia.
Pin · Chaoshan (Chaozhou)
- OriginShantou · Chaoshan · Teochew
- Era
- Not dated yet
- Fold
- Half-moon
- Cooked
- Boiled in soup or as fishball-noodle toppings
- Wrapper
- Filled; savory; fish-paste wrapper
- Filling
- Wrapper of pounded fish paste; minced meat filling
- Cooked
- Boiled in soup or as fishball-noodle toppings
- Size
- About 4 cm across
Not known yet We don’t yet have a written story, a recipe, a date for its first record or a dated or primary source for Teochew fish dumpling. What we do have is below, with its sources.
Where
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Evidence
Reasonably sure. Reference works agree, but we have not yet found a dated or primary source.
The grade comes from the project's source report and has not yet been checked source by source. How grading works.
First record No dated attestation found (Makansutra article undated)
Its family Recorded from 250 CE, with Jiaozi.
Notes from the research
Described as the Teochew counterpart of Foochow rouyan.
This entry is drawn from the World Dumpling Atlas, §1.3, the project's source report. Its grade, S secondary consensus, says how far that has been checked against a primary source.
Family A
