Squirrel and Dumplings

Squirrel and Dumplings is a traditional Chinese dish, particularly popular in Hunan and Jiangxi provinces, featuring tenderized squirrel meat (often from the red squirrel or similar species) cooked with soft, doughy dumplings in a savory, often spicy broth. The meat is typically marinated and stir-fried, then simmered with vegetables like ginger, garlic, and chili peppers, while the dumplings are added to absorb the rich flavors.

🍽️ Nutrition at a glance

This dish is high in protein from the squirrel meat and moderate in carbohydrates from the dumplings, with a notable amount of fat depending on the cooking method. It provides key nutrients like iron, zinc, and B vitamins from the meat, along with some fiber if vegetables are included, and a typical serving may range from 400-600 calories.

Nutrition breakdown

Calories	480 kcal
Protein	35 g
Carbs	40 g
Fat	18 g
Fiber	3 g
Sugar	2 g
Sodium	850 mg
Iron	4.5 mg
Zinc	5.2 mg
Vitamin B12	2.8 mcg
Potassium	420 mg
Phosphorus	280 mg
Niacin (B3)	8.5 mg
Selenium	22 mcg
Vitamin B6	0.6 mg

Per 1 serving (about 300 g, including meat, dumplings, and broth) · estimated, varies by recipe

💡 What's interesting

Culinarily, Squirrel and Dumplings is unique for its use of game meat, which is leaner and has a distinct, slightly sweet flavor compared to common meats, reflecting regional foraging traditions. Nutritionally, it offers a balanced mix of protein and carbs, but its cultural significance lies in being a seasonal or celebratory dish in some rural Chinese communities.