Bell Dumplings

Name: Bell Dumplings
Total time: 30 min
Yield: 2
Cuisine: Chinese
Ingredients: 15 sheets dumpling skin; 200g pork; 2 tablespoons Soy sauce; 1 piece egg; Some water; Some Caster sugar; Some garlic; 2 spoons Chili oil

by Little C Food

4.7 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

2

Zhong Shui Dumplings began in the 19th year of Guangxu, the founder Zhong Shaobai, the original shop was called "Xie Sen Mao", and the sign of "Litchi Lane Zhong Dumplings" began to be hung in 1931. Famous at home and abroad for its flavor, it is Chengdu snacks.
Dumplings were called "shuijiao" in ancient times. Northerners pronounce "jiao" as "Jiao", so they are called "shuijiao". Dumplings are a commonly used food for northerners. Vegetables are used more for the filling than meat. However, the filling is also very elegant during the festive season. In Sichuan, dumplings are only used as a snack, so the filling is mostly made with meat, and the preparation is much more elaborate. The good soup and seasonings complement each other and complement each other. In the past, there were many stalls selling dumplings in Chengdu. Among them, "Zhong Shui Dumplings" was famous because the dumplings were thin, tender and delicious.
Zhong Shui Dumpling has many branches in Chengdu, and there are many customers every day. Occasionally, I would be greedy to eat last time, and I feel very satisfied every time I ate. Foreign tourists in Chengdu will go to Zhongshui Dumplings to taste the deliciousness. This time I made Zhongshui dumplings at home and added leeks, which tasted better. Today I will share with you this bell dumpling, which is simple and delicious.

Ingredients

15 sheets Dumpling Skin
200g Pork
2 tablespoons Soy Sauce
1 piece Egg
Some Water
Some Caster Sugar
Some Garlic
2 spoons Chili Oil

Bell Dumplings

1. Peel and mince pork.

2. Finely chop ginger and add to the minced meat, add 1 tablespoon of light soy sauce and eggs and mix well.

3. Take a dumpling wrapper and wrap it with the right amount of stuffing.

4. Wrap the dumplings and pinch the mouth tightly.

5. Preheat a beaker of boiling water for 5 minutes.

6. Put the dumplings in a stewing beaker, add an appropriate amount of boiling water, and simmer for 30 minutes until the dumplings are cooked through.

7. Press the garlic, add light soy sauce, sesame oil and fine sugar to a bowl.

8. Remove the cooked dumplings and put them in a bowl, add chili oil and mix well.

Tips:
Warm reminder; if you like the taste of garlic, you can add it in an appropriate amount, if you don't like it, you don't need to add it. Add the seasonings directly to the bowl, mix the dumplings and mix evenly to taste better. The mellow aroma of cooked sesame and the spicy flavor of chili oil are what Sichuanese like.