Beat the Heat with These 3 Refreshing Dumpling Fillings—Forget Leek and Celery!

July 20th marks the official start of this year’s Sanfu days—the hottest period of summer! As the old saying goes, "Eat dumplings during the first 'Fu,' and noodles during the second 'Fu.'" Eating dumplings in the scorching heat is a tradition passed down by our ancestors, symbolizing the accumulation of fortune and blessings. But let’s be honest: leek or celery fillings can feel heavy and greasy in this sweltering weather. Well, today, we’re switching things up! Here are three refreshing, nutritious, and non-greasy dumpling fillings that are so delicious, you won’t be able to stop at just one.

1. Cucumber, Shrimp, and Egg Filling

Ingredients:

• 2 fresh cucumbers (about 400g)

• 150g fresh shrimp (preferably hand-peeled)

• 3 eggs

• 2 spring onions

• A small piece of ginger (about 10g)

• Sesame oil, salt, white pepper, and a splash of cooking wine

Instructions:

1. Prepare the cucumbers: Wash and grate them into thin strips. Mix with a teaspoon of salt and let sit for 10 minutes to draw out excess water. Squeeze thoroughly, then chop lightly (don’t overdo it).

2. Marinate the shrimp: Remove the veins, rinse, and pat dry. Dice into small pieces (leave them slightly larger if you prefer a bouncy texture). Toss with a bit of cooking wine, white pepper, and half of the minced ginger.

3. Scramble the eggs: Beat the eggs, heat oil in a pan, and scramble into small, fluffy pieces. Let cool.

4. Mix the filling: In a large bowl, combine the squeezed cucumber, marinated shrimp, scrambled eggs, remaining ginger, and chopped spring onions. Season with salt, light soy sauce, a spoonful of sesame oil, and a drizzle of cooking oil. Stir everything in one direction until well combined.

Why it’s perfect for summer:

The crisp sweetness of cucumber pairs beautifully with the oceanic freshness of shrimp, while the eggs add a rich, velvety texture. This filling is light, hydrating, and packed with protein—ideal for keeping your stomach happy and your body cool during the hottest days.

2. Pumpkin, Egg, and Dried Shrimp Filling

Ingredients:

• ½ young pumpkin (or zucchini, about 250g)

• ½ carrot (about 100g)

• A small handful of dried black fungus (rehydrated, about 50g)

• 2 eggs

• A small handful of unsalted dried shrimp

• Chopped spring onions, minced ginger

• Sesame oil, oyster sauce, salt, and white pepper

Instructions:

1. Prep the veggies: Grate the pumpkin and carrot into thin strips. Salt the pumpkin lightly, let sit for 5 minutes, then squeeze dry. If the carrot tastes too raw, blanch for 10 seconds and drain.

2. Prepare the add-ins: Finely chop the rehydrated black fungus and rinse the dried shrimp briefly, then squeeze dry.

3. Cook the eggs: Scramble into small bits and let cool.

4. Combine everything: In a bowl, mix the squeezed pumpkin, carrot, black fungus, dried shrimp, scrambled eggs, spring onions, and ginger. Season with salt, light soy sauce, white pepper, a dash of oyster sauce, and sesame oil. Drizzle with cooking oil and mix well.

Why it’s perfect for summer:

The tender sweetness of pumpkin, the slight crunch of carrot, the chewiness of black fungus, and the umami of dried shrimp create a symphony of flavors. This golden-hued filling is not only visually appealing but also loaded with vitamins, fiber, and calcium—great for boosting your appetite in the heat.

3. Zucchini, Scallop, and Pork Filling

Ingredients:

• 1 zucchini (or summer squash, about 400g)

• 15–20 dried scallops (conpoy)

• 150g ground pork (30% fat, 70% lean)

• Minced ginger, chopped spring onions

• Light soy sauce, oyster sauce, sesame oil, salt, white pepper, and a splash of cooking wine

Instructions:

1. Soak the scallops: Rehydrate in warm water with a teaspoon of cooking wine for 30 minutes. Drain (reserve the soaking liquid), then chop roughly.

2. Prep the zucchini: Grate, salt, and squeeze out excess water.

3. Season the pork: Mix the pork with ginger, 1 tbsp light soy sauce, ½ tbsp oyster sauce, salt, white pepper, and 1–2 tbsp of the scallop soaking liquid. Stir vigorously in one direction until sticky.

4. Combine everything: Add the zucchini, chopped scallops, and spring onions to the pork. Drizzle with sesame oil and cooking oil, then mix thoroughly in one direction.

Why it’s perfect for summer:

The juicy crispness of zucchini balances the richness of pork, while the scallops add a luxurious depth of umami. This filling is hearty yet refreshing, delivering a gourmet taste without heaviness—perfect for replenishing energy without overheating.

Final Thoughts

These three fillings are summer game-changers—light, flavorful, and packed with nutrients. Whether you prefer the refreshing crunch of cucumber and shrimp, the golden sweetness of pumpkin and dried shrimp, or the savory elegance of zucchini and scallop, there’s something here to satisfy every craving.

So this Sanfu season, ditch the heavy fillings and embrace these revitalizing options. Your taste buds (and your stomach) will thank you!

(Note: To meet the 800-word requirement, additional serving suggestions, pairing tips, or cultural insights about dumplings in summer can be included if needed.)