Bell Dumplings

Name: Bell Dumplings
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 300g pork; 400g Flour; 200g water; 30g Cooked peanuts; 2 tbsp Cooked Sesame; 10g garlic; 5 tbsp Chili oil; 4 tbsp Soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon MSG; 1/2 teaspoon pepper; 5g ginger; 15g Green onions; 1 teaspoon salt

by The kitchen of emblica honey

4.9 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

Zhong Shui Dumpling is a famous snack in Sichuan. It is said that it was created by Youzhong Shaobai in the 19th year of Guangxu. The original shop was called "Xie Sen Mao". The sign of "Litchi Lane Zhong Shui Dumpling" began to be hung in 1931. The main difference between Zhong Shui Dumplings and northern dumplings in terms of materials is that they are filled with pork without adding fresh vegetables. They are topped with specially made chili oil and copied soy sauce. They are slightly sweet, salty, and spicy.
There is no copy of soy sauce at home, only ordinary soy sauce at home is used.
Ingredients: 300 grams of pork, 400 grams of flour, 200 grams of water

Bell Dumplings

1. First cut the ginger into shreds, cut the green onion into sections, add 100 grams of water, grab it, and get the green onion ginger water.

2. Chop the pork and chop it into puree with the back of a knife. Add scallion and ginger water to beat vigorously, add light soy sauce, salt, pepper, sesame oil, appropriate amount of monosodium glutamate, stir and mix evenly into meat fillings.

3. Add flour to water and make a dough and wake for 15 minutes.

4. The awake dough is rolled into strips and divided into doses.

5. Flatten the agent and roll it into a dumpling wrapper.

6. Put the pork filling.

7. Fold the dumpling wrapper in half and squeeze into a half moon shape.

8. Use your index finger and thumb to squeeze out the folds of the dumpling skin.

9. Dumplings made one by one.

10. Mince garlic, peel and smash cooked peanuts, and chop chives into small pieces. Add soy sauce and rice vinegar, then add chili oil, monosodium glutamate, and stir to make a flavored juice.

11. Bring the water to a boil and put the dumplings in the pot one by one. Cook until the dumpling skin bulges, and cook for about 1 minute.

12. Put the dumplings taken out into a bowl.

13. Just drizzle with the adjusted sauce.

Tips:
1. Pinch the dumpling skin tightly to prevent it from being boiled.
2. To cook the dumplings, use high heat, wide soup, and boiling water. After the dumplings are placed, use a spoon to gently push along the edge of the pot to avoid sticking.
3. The dumplings should be cleaned and put in a bowl, if the soup is in the bowl, the flavor of the sauce will be diluted.