Dish

Qai ci

Egg Tarts

Qai ci is made by mixing ground pork with chopped vegetables such as cabbage and scallions. The filling is then wrapped in a thin dough and steamed until cooked through. The dish is typically served with a spicy dipping sauce made with soy sauce, vinegar, and chili oil. Qai ci is a popular street food in China, and is often sold by vendors in small bamboo baskets.

Asian cuisine› Chinese cuisine

Egg Dish

Origins and history

Qai ci is believed to have originated in the Shandong province of China, where it is known as jiaozi. It is a traditional dish that is often served during the Chinese New Year celebrations. The dish is said to bring good luck and prosperity to those who eat it.

Dietary considerations

Contains gluten and pork

Variations

There are many variations of Qai ci, with some recipes calling for additional ingredients such as shrimp or mushrooms. Some versions of the dish are also pan-fried instead of steamed.

Presentation and garnishing

Qai ci is typically served in a bamboo basket or on a plate. It can be garnished with chopped scallions or cilantro for added flavor and presentation.

Tips & Tricks

To make the perfect Qai ci, be sure to use a thin and pliable dough for the wrapper. The filling should be well-seasoned and moist, but not too wet. Steam the Qai ci until cooked through, but be careful not to overcook them as they can become tough.