Eating Dumplings on the First Day of Dog Days: Skip the Leek and Cabbage—These 3 Fillings Are Refreshing, Nutritious, and Irresistible

July 20 marks the start of the dog days of summer! As the old saying goes, "Eat dumplings on the first day, noodles on the second." With the scorching heat turning the kitchen into a steamer, who wants to spend much time in there? But no matter how hot it gets, the tradition of eating dumplings on this day can’t be skipped.

In past years, have you been rotating between leek-and-pork or cabbage-and-scallion fillings? This year, let’s switch things up! Leek and cabbage, step aside—these three refreshing, nutritious, and utterly delicious dumpling fillings are the real stars of the summer table!

1. Loofah, Wood Ear, and Egg Dumplings: The Summer’s "Little Freshness"

Just the name of this filling sounds hydrating and crisp! In the sweltering heat, loofah is in season—high in water content, naturally sweet, and practically a gift from nature to beat the heat.

Ingredients & Steps:

1. Prep the ingredients: Soak dried black wood ear mushrooms in warm water until softened, then rinse and finely chop. Peel the loofah, shred it, and lightly chop (don’t mince it too finely). Toss with a pinch of salt and let sit for 5 minutes to draw out excess water, then squeeze dry with a clean cloth (this step is crucial to avoid a soggy filling). Peel and shred carrots, then chop slightly. Rinse dried shrimp quickly and drain.

2. Scramble the eggs: Beat the eggs, heat a little extra oil in a pan, pour in the eggs, and scramble into small curds. Set aside to cool.

3. Mix the filling: In a large bowl, combine the squeezed loofah, chopped carrots, wood ear mushrooms, scrambled eggs, dried shrimp, minced scallions, and ginger. Season with salt (go easy—the loofah and shrimp are already salty), oyster sauce, sesame oil, cooking oil, and a dash of white pepper for extra freshness.

4. Wrap the dumplings: Stir everything in one direction until well mixed, then taste and adjust seasoning. Wrap the filling quickly to prevent the loofah from releasing more water. Shape the dumplings as you like.

5. Cook the dumplings: Boil water, add the dumplings, and cook until they float and puff up (adding cold water twice during cooking). Be careful not to overcook—loofah filling cooks fast.

Why It’s Great: The moment these dumplings hit the plate, their fresh aroma is irresistible! The loofah is tender and sweet, the carrots add a crisp sweetness, the wood ear mushrooms bring a satisfying chew, and the eggs and dried shrimp deliver rich umami and nutrition. Every bite is juicy and refreshing—no greasiness, just pure summer comfort. And don’t underestimate those tiny dried shrimp—they pack a punch of calcium and flavor!

2. Eggplant, Cilantro, and Pork Dumplings: The Soft, Savory, and Appetizing Surprise

Think eggplant is too oily? That’s just the wrong cooking method! Steamed, squeezed dry, and mixed into dumpling filling, eggplant becomes tender, fragrant, and irresistibly savory. Paired with cilantro, it’s a game-changer—appetizing and refreshing.

Ingredients & Steps:

1. Prep the eggplant: Wash and remove stems, then cut into small cubes or thin strips. Steam over high heat for 10–15 minutes until completely soft. Let cool slightly, then wrap in a cloth and squeeze out as much water as possible (the drier, the better).

2. Prep the cilantro: Wash, dry, and finely chop.

3. Season the pork filling: In a bowl, mix ground pork with minced scallions, ginger, soybean paste (or fermented bean paste), light soy sauce, dark soy sauce, oyster sauce, a pinch of salt (the paste is salty), and a little sugar for balance. Stir vigorously in one direction, gradually adding small amounts of water (or scallion-ginger water) until the mixture becomes sticky and elastic.

4. Combine everything: Add the squeezed eggplant and chopped cilantro to the pork. Drizzle with sesame oil and cooking oil, then mix well in one direction.

5. Wrap & cook: Shape the dumplings, then boil until they float (adding cold water twice).

Why It’s Great: One bite, and you’ll love the contrast—the pork is rich and savory, the eggplant is melt-in-your-mouth tender, and the cilantro adds a bright, refreshing kick that cuts through any heaviness. The fermented bean paste deepens the flavor, making every bite complex and satisfying.

3. Garlic Chive Shoots, King Oyster Mushroom, and Dried Shrimp Dumplings: The "Upgraded" Umami Bomb

Find regular garlic chives too pungent? Try their milder cousin—garlic chive shoots! Paired with meaty king oyster mushrooms and umami-packed dried shrimp, this filling will make your taste buds dance.

Ingredients & Steps:

1. Soak the dried shrimp: Rehydrate small dried shrimp in warm water with a splash of rice wine for 15–20 minutes. Drain and chop finely (save the soaking liquid!).

2. Prep the veggies: Wash garlic chive shoots, trim the tough ends and any buds, then chop finely. Dice king oyster mushrooms.

3. Cook eggs & mushrooms: Scramble eggs into small pieces and set aside. Sauté the mushrooms in oil until soft, slightly browned, and fragrant. Let cool.

4. Mix the filling: Combine garlic chive shoots, scrambled eggs, mushrooms, chopped dried shrimp, and minced ginger. Season with salt, white pepper, oyster sauce, sesame oil, and cooking oil. Add a splash of the reserved shrimp-soaking liquid for extra umami. Mix gently (the shoots release water, so wrap quickly).

5. Wrap & cook: Shape and boil as usual—this filling cooks fast.

Why It’s Great: The first bite is pure umami explosion! Garlic chive shoots are sweeter and gentler than regular chives. The king oyster mushrooms mimic meat’s texture, soaking up all the savory flavors, while the dried shrimp delivers intense oceanic richness. The eggs round it out with their mellow depth. Layers of freshness, zero greasiness—just pure, satisfying deliciousness.

Final Thoughts

This dog days season, ditch the usual fillings and try these three refreshing, nutrient-packed options. Each one brings a unique twist—crisp and hydrating, savory and aromatic, or explosively umami—making your summer dumpling feast anything but boring. Plus, they’re all easy to prepare, so you won’t be stuck in a hot kitchen for long. Happy dumpling-making!

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