Chengdu Bell Dumplings

Name: Chengdu Bell Dumplings
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Pork filling; 500g dumpling skin; 4g salt; 10g ginger; 10g chopped green onion; 5g garlic; 3g Soy sauce; 6g corn starch; 1g White pepper; 5g Corn oil; 1g Chicken Essence; 15g Copy soy sauce; 10g Chili oil; 3g Pepper oil

by 1 coarse tea and light rice 1

4.6 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Zhongshui dumplings are one of the famous traditional snacks of the Han nationality in Chengdu, Sichuan Province. Beginning in the 19th year of Guangxu, the founder Zhong Shaobai, the original store was called "Xie Senmao", and in 1931 the sign of "Litchi Lane Zhong Shui Dumplings" began to be hung. Known at home and abroad for its unique flavor, it has been awarded the titles of "Chinese Time-honored Brand", "Chinese Famous Snacks" and "Green Catering Enterprise" by the Ministry of Internal Trade of China, the Chinese Cooking Association, and the National Catering Green Engineering Committee. In terms of materials, the main difference between boiled dumplings and northern boiled dumplings is that they are all filled with pork and no other fresh vegetables are added. When served, they are topped with special red oil, which is slightly sweet and salty, both spicy and unique. The dumplings have a sweet taste.

Chengdu Bell Dumplings

1. Prepare the ingredients: minced pork, dumpling wrappers (I bought them, so I can make them myself if I don’t think it is too much trouble)

2. Minced ginger and chopped green onion

3. Add ginger, 2g salt, white pepper, light soy sauce, chicken essence, corn oil (if the minced meat is fat, don't put it), cornstarch in the minced meat

4. Stir in one direction, and add water (about 40g) in multiple times, and stir vigorously.

5. Add chopped green onion before wrapping and mix well

6. Making dumpling seasoning: garlic paste, copy soy sauce, chili oil and pepper oil, mix thoroughly and set aside copy soy sauce method: http://www.meishij.net/zuofa/fuzhijiangyou.html

7. Start making dumplings, take a piece of dumpling wrapper, put in the stuffing, apply some water to the edge of the dumpling wrapper to increase the viscosity

8. Fold the dumplings in half and squeeze the middle tightly

9. Pinch the two sides tightly, so that you don’t show the stuffing.

10. Wrap everything in order and wait for the pot

11. Pour half a pot of water into the pot, add 2g of salt after the water is boiled

12. Add the dumplings (don't put too much at a time), add some cold water and cook after boiling, repeat this three times. After removing it, put the seasoning in step 6 according to your own taste, or you can eat it with the seasoning!

Tips:
1. The minced meat is best to be three-part fat and seven-part lean, which has the best taste
2. The dumpling method of Zhong Shui Dumpling is very simple, just close the skin and squeeze it tightly.
3. After the dumplings are placed in the pot, it is best to gently shake the pot to prevent the pot from sticking.