Clockwater dumplings
By VicentaLakin
Zhong Shui Tzu is one of the famous Han traditional snacks in Chenggang, Sichuan province. Since 19 years ago, the founder of the shop, Zhong Xiaobai, was named "Moo Ying Moo", and in 1931, the logo "Bong Wing" was launched. In its unique flavor, both at home and abroad, China's Ministry of Commerce and Trade, China's Cooking Association, and the National Board of Green Works for Catering have been awarded the titles “old Chinese”, “small Chinese” and “green catering enterprises”. In terms of material, the main difference between dumplings and northern dumplings is that they are fully pigned, without other vegetables, with specially made red oil on the table, with salted microbes, with spicy and unique flavour; in the taste, the bell dumplings taste sweet。
Recipe Recommendations
- minced pork 300g
- dumpling skin 500G
- salt 4g
- ginger 10g
- green onion 10g
- garlic 5g
- soy sauce 3g
- corn starch 6G
- white pepper 1g
- corn oil 5g
- chicken essence 1g
- soy sauce 15g
- chili oil 10g
- pepper oil 3g
Steps for Clockwater dumplings
1
Prepare the food: pork meat, dumpling skin
2
Gingertails and onions
3
placing ginger paste, 2g salt, white pepper powder, raw smoke, chicken sperm, corn oil (if the meat is fatter), corn starch
4
smash it in one direction and join it in more than 40 g
5
Put it in front of the bag
6
production of dumplings: garlic mud, replicating sauce, pepper oil and pepper oil modulation/replicating sauce practices: http://home.meishichina.com/recipe-193467.html
7
Start packing dumplings, picking up a dumpling skin, putting it in the pie. Sex
8
Pair the dumplings and squeeze the middle
9
Keep both sides tight
10
We'll wrap it all up and wait for it
11
half the pot's in the pot and 2g salt when it's out
12
Go down to dumplings, add cold water and boil them three times
13
Once you're out, you can eat the fabric of step 6