The main difference between bell dumplings and ordinary jiaozi is that they are full of pork and have no other fresh vegetables. When serving, it is sprinkled with special red oil, which is slightly sweet and salty, spicy and unique. Zhongshui Dumplings have thin skin (50g in 10 jiaozi), ingredients (high-grade flour, selected peeled pork) and tender stuffing (all depend on the temperature and humidity during processing, and the meat quality is soft, so bidding is required). Delicious taste (all rely on accessories and red oil, original soup). As far as taste is concerned, authentic bell dumplings are different from ordinary salty jiaozi in jiaozi, and they are sweet. According to Zhong jiaozi, jiaozi never contains sugar, and its sweetness comes from the special soy sauce of Zhong dumplings.

Method of making dumplings: Method 1. Material: Ingredients: dumpling skin, pork stuffing, sweet red soy sauce. Seasoning: ginger, cooking wine, starch, salt, pepper, egg white, water, garlic, fennel, kaempferia kaempferia, fennel, cinnamon, soy sauce. Operation: 1. First, boil the sweet red soy sauce:100g of soy sauce, 50g of brown sugar, one each of star anise, kaempferia kaempferia, fragrant leaves, cinnamon, fennel, etc., mix all the ingredients in a small pot, then cook and smell for a while, then pour it into a covered container and use it one day later.

2. Add ginger, cooking wine, pepper, egg white, salt, dried starch and water, and then stir clockwise. 3. After wrapping the dumpling skin, wrap the meat and cook it in the pot. 4. Add garlic, sweet red soy sauce, Chili oil and cooked white sesame seeds into the bowl, add jiaozi and stir thoroughly.

Method 2: Ingredients: 250g of super flour, 0.5g of pepper/kloc-0, 75g of red pepper, 50g of garlic, 250g of pork skin, pork, 0.5g of ginger/kloc-0, 00g of soy sauce/kloc-0, 0g of pepper/kloc-0, 2g of salt.

Operation: 1. Make stuffing. Wash pork, remove gluten, return it to mud with a knife, add salt and water, and stir well until all the water is absorbed by velvet. Then add ginger juice and pepper water and soak in boiling water, pepper and 50 grams of repeated soy sauce. Stir well until the main and auxiliary materials dissolve into a whole and become sticky. 2. making leather. Put 220 grams of flour on a file (the other 30 grams are used as powder) to make it concave, add 100 grams of water and mix it with flour thoroughly. Knead into balls. After standing for 10 minute, it was rubbed into round strips with a diameter of about 1.6 cm, and cut into 50 pieces, weighing about 6 grams. Flatten each preparation, sprinkle with powder, and then roll it into a round skin with a diameter of about 5 cm with a small rolling pin. 3. Filling molding. Take a leather blank, put the filler in it, fold it into a half-moon shape, and then rub it hard.