Zhong's Dumplings are the representative Sichuan dumplings. They
are named after the inventor Zhong Shaobai. The main difference between Zhong's Dumplings and dumplings in other parts of
north China is that the stuffing in Zhong's Dumplings is primarily pork with minimal vegetables. When being served on table,
it is dressed with red chili oil, making the dumplings slightly sweet, salty and spicy.
Ingredients:
| 1 ¾ cups | 250g |
Flour |
|
9 ounces | 250g
| Pork hind leg meat, minced
|
| 1 | 1 | Egg |
| 1/3 cup
| 75g |
Stock |
Seasonings:
| 4 tablespoons | 25g
| Ginger |
| 2 medium |
25g | Scallion
|
| 6 tablespoons | 100g | Concocted soy sauce |
| 5
tablespoons | 75g |
Oil-infused chili pepper flakes |
| ¼ teaspoon | 2g | Salt |
| ¼ teaspoon
| 2g |
MSG |
| 2 tablespoons | 25g
| Shaoxing cooking wine |
| 6 tablespoons |
50g | Garlic,
minced |
| ½ teaspoon
| 1g |
Pepper - white |
| 1 teaspoon | 5g |
Sesame oil |
| 1 tablespoon | 5g | Roasted sesame seeds
|
Preparation:
DOUGH
1.
Mix the flour and water to make dough. Add the water slowly. In total around 150-170 grams (2/3 of a cup) Cover the dough
with a towel and let stand for a while. (skip to step 4 to make stuffing then return to step 2 to continue making dough)
2. Later ...Knead the dough into long rolls, tear into small (6 inch)
portions and then flatten the rolls with a rolling pin.
3.
Cut the flatten dough into thin (1/4 inch) round wrappers with a 5 cm (2 ½ inch) diameter
STUFFING
4.
Smash the ginger, and tie the scallion into knots. Soak the smashed ginger and scallion knots in water for several minutes
to make ginger-and-scallion infused flavored water.
5.
Mix the pork with a bit of ginger-and-scallion-flavored water to make moist. Add Shaoxing cooking wine, MSG, pepper, salt,
egg, sesame oil and stock. Mixture should be sticky and moist.
ASSEMBLY
6. Place a small amount of stuffing onto a wrapper; be careful not
to over-stuff. Fold the wrapper in half and pinch the sides to seal. Shape should be like a quarter moon.
7. Boil the dumplings over a high flame until they float and the wrappers
become wrinkled and transparent. Transfer the dumplings with a slotted ladle into a bowl
SAUCE
8. Mix concocted
soy sauce, MSG, oil-infused chili pepper flakes, minced garlic and sesame seeds to make a sauce and pour over dumplings. These
dumplings are bright and lustrous in color; and smooth and chewy. They are served with a pungent sauce
