Sichuan Dumplings (Zhong Dumplings)
Sichuan dumplings in hot red oil sauce (Zhong Dumplings)
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 400 g pork (, with 20% fat)
- 1/2 tsp. salt
- 1/4 tsp. white pepper powder
- 1 tbsp. Sichuan sweetened soy sauce
- 1 egg
- 1 tbsp. sesame oil
- 2 tsp. cornstarch
- 1 tbsp. minced scallion
- 1 tbsp. minced ginger
- 1/2 tbsp. Sichuan peppercorn
- 1/2 cup hot boiling water
- 1 tbsp. sweetened soy sauce
- 1 tsp. Sichuan red oil
- 1/4 tsp. MSG (, optional but used in all restaurant versions )
- 1 tsp. minced garlic
Instructions
- 1
In a small bowl, mix ginger, scallion and Sichuan peppercorn. Then pour in 1/2 cup of hot boiling water, set aside until cooled. We will use this aromatic water in the filling.
- 2
In a blender, blend 400g pork butt, you can choose other parts but recommend adding 20% fat. Add salt, pepper and Sichuan sweetened soy sauce. Roughly blend for 8 seconds with pause. This process is aiming to make sure the meat is well mixed with the seasonings.
- 3
Strain the water and then add 1 egg. Blend for another 15 seconds with pause. This is to make sure that the liquid is well combined with the pork.
- 4
Stir the pork in one direction for minutes, then add sesame oil and cornstarch. Continue stirring until the filling becomes sticky (so the filling can be fluffy).
- 5
If you use store bought wrapper, wet the edges.Place 1/2 tablespoon of pork filling in center and seal the two edges together.
- 6
Add a small pinch of salt in boiling water, place the dumplings in. Heat until the water starts to boil again, add water. Then repeat the process once.
- 7
Add all of the seasoning in serving bowl. Transfer dumpling out. Sprinkle some extra garlic and chopped scallion. Mixing well before eating.