The 13-Hole Dumpling: A Modern Take on Xi’an’s Imperial Lotus Dumpling

There’s something magnetic about dumplings. They appear in nearly every cuisine on Earth—stuffed or plain, boiled or baked, hearty or delicate. From Italian ravioli to Polish pierogi, Georgian khinkali to Blue Flower Thai dumplings, Ukrainian varenyky to Chinese potstickers, humans have wrapped food in dough for thousands of years.

Why are they so universal? Practicality, adaptability, and comfort. They likely originated among nomadic cultures and spread across the globe with endless variations. But one dumpling stopped me in my tracks. One I couldn’t forget.

Xi’an’s Imperial Lotus Pod Dumpling

Asian dumplings—especially Chinese—are in a league of their own. In dim sum tradition, they're artful and expressive. Their variety is immense, shaped not only by region and technique but also by meaning.

At De Fa Chang, a historic dumpling banquet restaurant in Xi’an, this visually striking dumpling is shaped like a lotus seedpod. The 13 holes aren’t random—they represent the 13 imperial dynasties that ruled from Xi’an. It's a culinary symbol of history and reverence.

Despite the nickname “lotus dumpling,” it doesn’t contain lotus root. The name comes from the shape—not the ingredients.

"Lotus Pod" Dumpling at De Fa Chang restaurant in Xi'an

My Version: Scallops, Simplicity, and Beginner-Friendly

I was fascinated by the shape, but instead of reproducing the original pork-filled version, I decided to reinterpret it. My filling is minimal and modern—just sea scallops with a whisper of umami seasoning. The dough is made with hot milk and butter. The final dish is gently steamed and served with a white miso butter sauce—or with caviar, if you’re feeling extravagant.

The most difficult part was figuring out how to shape it. Eventually, I developed a beginner-friendly technique that I still use today.

How I Shape the 13-Hole Dumpling

In 2016, I came across a video showing how these dumplings are shaped at the restaurant—with incredible speed and precision. The technique was so fast, I couldn’t make sense of it! So I slowed it down and simplified the process—first for myself, and then for anyone else just starting out.

1. Place a scallop in the center of a wide dumpling wrapper.

2. Pinch the dough in six evenly spaced places to form six “petals” around a small center hole.

3. Pinch the sides of neighboring petals together (right of one to left of the next), working clockwise.

   
   

🥟 13 Holes Dumplings with Scallops

A modern take on an imperial shape

13-hole dumplings stuffed with whole sea scallops served with creamy miso sauce and topped with caviar

Ingredients (makes 10 dumplings)

For the dough

• 185g all-purpose flour

• 110g hot milk

• 8g (1½ tsp) butter

• 1 pinch salt

For the stuffing

• 10 large sea scallops

• 3 tbsp corn starch

• 1 pinch salt

• 1 pinch black pepper

For the sauce

• 3-4 tbsp butter

• 1 tsp miso

Instructions

Make the dough

1. In a bowl, mix flour and salt.

2. Heat the milk until simmering, stir in butter, then pour into the flour. Stir with chopsticks to form rough crumbs.

3. Knead until soft and smooth. Let rest for 30 minutes at room temperature.

Shape and steam

4. Set up a steamer. Line with oiled parchment. Mix starch, salt, and pepper in a bowl. Pat dry sea scallops with a towel. Place them into the bowl with starch and shake to coat.

5. Divide dough into 10 portions, ~30 g each. Roll each into a thin wrapper.

6. Place a scallop in the center, and shape the dumpling using the 13-hole method as shown in the video below.

7. Steam for 5–7 minutes. While steaming, mix butter and miso for the sauce and gently brush the dumplings while hot.

   
   

   Serve immediately. For a luxurious touch, add a small spoonful of caviar on top.

13 Holes Dumplings with Whole Sea Scallops and Miso Butter Sauce — Video Recipe