Shaanxi Vegetable ‘Dumplings’
菜疙瘩
English: Shaanxi Vegetable ‘Dumplings’
Chinese: 菜疙瘩
Pinyin： cai ge da
Literal: Vegetable lumps
The literal translation of this dish is “vegetable lumps” (or cai ge da), which is accurate, but not especially appealing in English, so I’ve opted for ‘vegetable dumplings’. They are not wrapped in a dough, but instead, flour is mixed through wilted greens, helping to bind everything into soft, rustic little shapes.
They’re a great way to turn steamed spinach, chard, or wild greens into something a bit more exciting on the table. Once the flour is worked into the wilted vegetables, the mixture takes on a light, slightly spongy bite after shaping and steaming. You’d never guess there’s nothing more than greens, flour and salt inside them. But they still need a bold dipping sauce to come alive. A good Shanxi black vinegar, plenty of chilli oil with sediment, and a hit of raw garlic makes all the difference.
In restaurants, they’re sometimes made more neatly, pressed into a log or block before being sliced or diced. At home, though, there’s no need for precision. Just shape them roughly into walnut-sized balls, steam, and serve straight away.
Serves 2
Ingredients
For the vegetable ‘lumps’
300g leafy greens - spinach, chard, wild greens
¼ tsp baking soda
½ tsp salt
60-80g all purpose flour
1 tsp oil
1-2 tbsp water
For the dipping sauce
2 tbsp Shanxi black vinegar
1 tbsp light soy sauce
3 garlic cloves - finely chopped
2 tbsp chilli oil (with sediment)
1 tsp toasted sesame seeds
Salt, a pinch
1 tsp coriander (cilantro) - chopped
Method
Pull any thick stalks from the greens (if any) and wash the leaves throughly.
Add the washed greens to a large saucepan, add a tablespoon of water and heat until wilted. Plunge the greens into cold water and then squeeze out the excess water.
Dry the leaves with kitchen towels, then finely chop and dry again. The greens must be very dry before mixing with the flour, otherwise the flour will become lumpy.
In a bowl, combine the chopped greens, baking soda and salt. Mix well. Gradually sprinkle in the flour, tossing the greens with your fingers so every piece of green is lightly coated. It should remain dry and not turn sticky. You might not need all the flour.
Add the oil and 1 tablespoon of water. Mix and squeeze gently - the mixture should just hold together when pressed. Add a little more water of flour, if needed. It should still not feel wet or sticky.
With lightly moistened hands, form the mixture into small, irregular lumps – about the size of a large walnut or ping‑pong ball. Do not press too firmly; loose lumps steam better.
Line a steamer basket with parchment paper or cabbage leaves. Place the vegetable lumps in a single layer, leaving space between them.
Steam over high heat for 6–8 minutes (if small lumps) or up to 10 minutes. They are done when a chopstick inserted comes out clean and the lumps feel springy. Remove immediately so they don’t get soggy.
While the lumps are steaming, make the sauce. In a small bowl, combine the black vinegar, light soy sauce, garlic, chilli oil, and sesame seeds. If the chilli oil has no sediment, add ½ tsp of chilli flakes for texture. Adjust salt to taste. Sprinkle over the cilantro.
Arrange the warm vegetable lumps on a plate. Serve with the dipping sauce on the side.
Tip
If you have any leftovers, they can be pan-fried until crispy.
