Sichuan Cuisine: Zhong dumplings(chuan cai zhong shui jiao )

Sichuan Cuisine: Zhong dumplings

Introduction:

"Bell dumplings" began in the 19th year of Guangxu. Its founder, Zhong Shaobai, originally called "Xie Senmao", began to hang the signboard of "bell dumplings in Lichi lane" in 1931. Famous at home and abroad for its unique flavor, it is a famous snack in Chengdu. They were awarded the titles of "China time honored brand", "China famous snack" and "green catering enterprise" respectively by the Ministry of domestic trade of China, China cooking association and National Green Engineering Committee of catering industry. The main difference between dumplings and Northern dumplings is that they are all filled with pig meat, without other fresh dishes, served with special red oil, slightly sweet with salty, spicy and unique flavor

Production steps:

Step 1: wash the scallion and ginger first.

Step 2: cut scallion into sections, slice ginger and add water to make scallion ginger water.

Step 3: wash the pork.

Step 4: mash the meat with a knife.

Step 5: add egg, salt, pepper, monosodium glutamate, onion and ginger to the mashed meat.

Step 6: add sesame oil and mix well.

Step 7: add flour and water and make a hard dough for 20 minutes.

Step 8: put it on the panel and knead well.

Step 9: cut the face and rub it into strips.

Step 10: cut into 10 tablets per 50 grams.

Step 11: press flat with your hand.

Step 12: roll it into thin skin.

Step 13: put on the meat stuffing and pinch it with both hands to make dumplings.

Step 14: pour hot water into the pan and bring the dumplings to the boil.

Step 15: cook until the dumplings swell and float.

Step 16: seasoning sauce, chili oil, mashed garlic and monosodium glutamate.

Step 17: put the dumplings into a bowl with a colander and pour in the juice.

Materials required:

Flour: 300g

Pork: 300g

Water: 140 ml

Scallion: 20g

Ginger: 10g

Egg: 1

Mashed garlic: 30g

MSG: 2G

Salt: 8g

Pepper: 2G

Sesame oil: 20 ml

Seasoning soy sauce: 20 ml

Chili oil: 20 ml

Note: when the dumplings are cooked, use a colander to control the moisture, and then put them into a bowl.

Production difficulty: Advanced

Process: boiling

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Chuan Cai Zhong Shui Jiao