Zhong Dumplings recipe

Zhong 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 purely pork without any vegetables. When being served on table, it is dressed with red chili oil, making the dumplings slightly sweet, salty and spicy. We`ll teach you have to make this dish yourself or you can always order fantastic dumplings from our take-away menu! Learn more…

But without further ado – let`s get cooking!

Serves 60-80 dumplings.

For dumplings you`ll need:

• 28oz circular flour-and water dumpling wrappers (this yields about 60-80 wrappers)
• 4″ piece of ginger (unpeeled)
• 1 large egg
• 1 tablespoon Shaoxing rice wine or medium-dry sherry
• 3/4 tablespoons salt
• 6-8 turns of black pepper from mill
• 1 pound ground pork

For dipping sauce:

• 3 tablespoons sweet, aromatic soy sauce or light soy sauce
• 2 teaspoons sugar
• 2 tablespoons chili oil
• 1 teaspoon sesame oil
• 2 cloves garlic (crushed to mix with water)
• 1-2 teaspoon cold water (for mixing with crushed garlic and dipping ingredients)

Instructions:

• To make the dumplings, smash the ginger with the flat side of a cleaver blade or a heavy object and leave to soak for a few minutes in about 1 cup of cold water.
• Mix the egg, wine, and salt and pepper into the pork, and then gradually add the ginger-water,so it is absorbed by the meat to form a fragrant, floppy paste. Mix the dipping ingredients in a little bowl-always add the garlic at the last minute to make the most of its strong, fresh fragrance.
• Place a dumpling skin flat on your hand and add a generous teaspoon of filling. Fold one side of the skin over the meat, make one or two tucks in it, and then press it tightly to meet the other side and make a little, half moon-shaped dumpling. You can seal the dumpling with a series of little pinches if you wish. Make sure you pinch the skins together tightly so the filling can’t ooze out. Lay the dumplings. Separately, on a lightly floured tray, plate or work surface.
• Heat a generous pot of water to a vigorous boil over a high flame. Stir the water briskly, and place in a couple of handfuls of dumpling. Stir once to prevent them from sticking to the bottom of the pot. When the water has returned to a boil. Throw in a coffee-cupful of wold water. Allow the water to return to a boil again, and add another dup of cold water. When the water has returned to a boil for the third time, the dumpling skins will be glossy and puckered and the meat should have cooked through-cut one dumpling in half to make sure. Remove from the pot with a slotted spoon, drain well, and serve steaming hot with the spicy, aromatic dip(the cold water is added to prevent the water from boiling too vigorously and tearing the dumplings apart.) Continue cooking the dumplings in batches.
• For dipping sauce – in a small bowl, whisk together the dipping sauce ingredients and serve alongside hot dumplings.

Enjoy happily and don`t forget to share with your friends!