Zhong dumplings
Zhong Dumplings began in the 19th year of Guangxu. The founder Zhong Shaobai, whose original name was "Xiesenmao", began to hang the sign of "Litchi Lane Zhong Dumplings" in 1931. Famous at home and abroad for its unique flavor, it is a famous snack in Chengdu. They have been awarded the titles of "Chinese Time-honored Brand","Chinese Famous Snacks" and "Green Catering Enterprise Zhongye" by the Ministry of Domestic Trade of China, China Cookery Association, and the National Catering Green Project Committee. The main difference between dumplings and northern dumplings is that they use all pork fillings, no other fresh vegetables, and are topped with special red oil when served. It is slightly sweet and salty, spicy and has a unique flavor.
Recipe Recommendations
- slightly spicy
- cook
- an hour
- senior
Steps for Zhong dumplings
1
Wash the onions and ginger first.
2
Cut the onions into sections, slice the ginger and add water to make the onion and ginger water.
3
Wash the pork.
4
Chop it into meat paste with a knife.
5
Add eggs, salt, pepper, monosodium glutamate, and onion and ginger water to the meat paste and mix well.
6
Add sesame oil and mix well.
7
Add water to the flour and make dough harder than the dumpling flour, and soak for 20 minutes.
8
Place it on the panel and knead it evenly.
9
Cut the dough and rub it into long strips.
10
Cut into 10 doses per 50 grams.
11
Press flat with your hand.
12
Roll it into thin skin.
13
Add the meat filling and pinch your hands to make dumplings.
14
Pour hot water into the pan, open the pan and add the dumplings.
15
Cook until the dumplings expand and float.
16
Sauce made by seasoning soy sauce, chili oil, mashed garlic, and monosodium glutamate.
17
Put the dumplings into a bowl with a colander and pour in the juice.Zhong dumplings Make Tips
When the dumplings are cooked, be sure to use a colander to control the water dry and then put them into a bowl.