Zhong Dumpling

Zhong Dumpling is a famous snack in Sichuan. It was founded by Zhong Shaobai in the 19th year of Guangxu, and its original name was Xiesenmao. In 1931, the signboard of "Lizhi Lane Zhong Dumpling" was put up. The main difference between bell dumplings and northern dumplings in terms of materials is that they are filled with pork, without other fresh vegetables. When served, they are drenched with special red oil and copied soy sauce, which are slightly sweet and salty, and have a spicy taste.

ingredients: 4g of gluten flour, 3g of pork, 2g of water, 1 teaspoon of auxiliary salt, 15g of ginger, 5g of chives, 1g of soy sauce, 2 teaspoons of soy sauce, 5 tablespoons of sesame oil, monosodium glutamate and chili red oil, 4 tablespoons of garlic rice vinegar, 2 tablespoons of cooked sesame seeds and 3g of cooked peanuts.

Steps

1. Chop the pork first, and then beat it into pieces with the back of a knife. Shredded scallion and ginger, put them into a bowl, add 1 grams of water, and grab them with your hands several times to make a Jiang Shui of scallion. Add 1g of onion and Jiang Shui into the pork stuffing, stir well, then add soy sauce, salt, pepper, sesame oil and 1/4 teaspoon monosodium glutamate, and stir well to form the stuffing.

2. add 2g of water into the flour in batches, stir it into snowflake shape, then knead it into dough and cover it for 15min.

3. knead the baked dough into strips and divide them into pills.

4. flatten the agent and roll it into dumpling skin.

5. Put a dumpling wrapper in the palm of your hand and put the stuffing in the middle.

6. Fold the dumpling skin in half and knead it into a half-moon shape.

7. jiaozi pushes out the flower folds alternately with his thumb and forefinger.

8. All the jiaozi are wrapped.

9. put the replicated soy sauce and rice vinegar in a small bowl, then add Chili red oil and 1/4 teaspoon monosodium glutamate, and stir well to form a flavored juice. Mince garlic, peel and chop cooked peanuts, and dice shallots.

1. Boil the water in the pot and pour it into jiaozi one by one. Cook for 1 minute after jiaozi floats.

11. Take out jiaozi and put it in a bowl.

12. pour in the prepared flavor juice and sprinkle with minced garlic, cooked sesame seeds, cooked peanuts and chives.

tip 1. the edges of jiaozi must be pinched tightly to avoid revealing the stuffing when cooking. 2. jiaozi should be cooked with strong fire, wide soup and boiling water. After entering jiaozi, it should be gently pushed along the edge of the pot with a spoon to avoid adhesion. 3. Take out the jiaozi and clean it before putting it on the plate. If there is soup in the plate, it will dilute the flavor of the sauce.