A Ningxia specialty combining mung bean starch sheets (liangfen) with dumplings in a spiced lamb broth. Known locally as 'pitiao la shitou' (leather strips pull stones), this dish features translucent, elastic starch strips that absorb the savory broth, alongside tender meat-filled dumplings. The winter solstice tradition of eating粉汤饺子 honors the Nüwa creation myth.
Fentang jiaozi (dumplings in a tangy starch-sheet soup) is a traditional cold-weather snack of the Alxa League, Bayannur, and neighbouring Ningxia, associated especially with the region's Hui communities. Its vivid nickname 'pitiao la shitou' (leather straps pulling stones) is literal: the 'leather straps' are strips of liangfen jelly and the 'stones' are the dumplings. The jelly is made from broad-bean (or mung-bean) starch set into firm 'fentuo' blocks that stay springy and slightly translucent without breaking down in long simmering, then sliced into strips. The dumplings—filled with mutton or pork and vegetables—are boiled separately, then brought together with the starch strips in a rich mutton-bone broth finished with vinegar, chili oil, scallion and coriander. The sour-spicy, warming result suits the cold northwest. In Yinchuan a bowl of mutton fentang is a cherished Winter Solstice custom, locally nicknamed 'tounao' (literally 'the brain') for its colourful five-coloured medley.
Slippery starch sheets glide alongside tender dumplings in a broth where lamb's warmth meets the tart brightness of vinegar—every spoonful delivers contrasting textures of chewy, silky, and soft.
The signature texture of fentao (starch blocks) comes from amylose gelation. When hyacinth bean or mung bean starch is heated above 70°C in water, amylose molecules leach from starch granules and align into linear chains. Upon cooling, these chains form a three-dimensional network that traps water, creating an elastic gel. Adding protein (from hyacinth beans) increases gel hardness by promoting molecular cross-linking. The gel's elasticity—the 'chewy, rubbery' texture—is retained even after cutting into strips and simmering in broth, because the amylose network resists dissolution at serving temperatures. This unique starch behavior allows the strips to absorb broth flavors while maintaining their bouncy texture.
Variations
Fentang jiaozi adapts to regional tastes and ingredient availability. Traditional Ningxia version uses lamb broth with wood ear mushrooms and day lilies. Some households add fried potato pieces for extra heartiness. The dumpling filling varies: lamb for festive occasions, pork or beef for everyday meals. In some areas, the starch sheets are made from potato starch for a softer texture. A colorful variation called 'caijiao' uses vegetable juices (spinach for green, carrot for yellow, beet for red) to dye the wrapper dough, creating vibrant multi-colored dumplings in the translucent broth. The seasoning profile also ranges from clear and light to richly spiced with more chili and Sichuan pepper.
On the Palate
Where Starch Sheet Dumpling Soup sits in the Chinese flavor cloud
Ingredients
Serves 4
How it's made
6 steps · 50 min
- 125 min
Make the starch sheets: Mix hyacinth bean starch with water at a 1:3 ratio, stirring until smooth. Pour into a steaming dish, steam for 15–20 minutes until set and translucent. Cool completely, then cut into 0.5cm wide strips.
Watch outSteam the starch batter until it sets firm and turns clear — pull it soft and the strips won't hold their springy bite in the soup.
- 220 min
Make the dumplings: Mix minced lamb with ginger, scallion, soy sauce, and salt. Wrap in thin dough circles. Set aside.
- 36 min
Prepare the broth: Heat oil, stir-fry ginger, garlic, and dried chili until fragrant. Add lamb cubes and brown on all sides. Add wood ear mushrooms and day lilies, stir-fry for 1 minute.
- 46 min
Simmer the soup: Pour in boiling water or lamb broth, add soy sauce, vinegar, salt, and white pepper. Simmer for 5 minutes.
- 55 min
Cook the dumplings: Drop dumplings into the simmering broth, cook for 3–4 minutes until they float. Add the starch strips and cook for another 2 minutes.
Watch outDrop the dumplings in and wait for them to float — that's the signal they're cooked through; the starch strips just need a last two minutes to warm.
- 62 min
Finish: Adjust seasoning with more vinegar and chili oil to taste. Garnish with coriander and serve hot.
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