Zhong Dumplings Zhong Sui Jiao Recipes
ZHONG DUMPLINGS - ZHONG SUI JIAO
These are just divine, but not for those who don't enjoy lip-tingling heat! From "Sichuan Cookery", the best and most inspirational cookbook I have ever read! We have these regularly for dinner and I can never get enough of them. The dumplings themselves are quite plain, all the better to set off the delicious, aromatic sauce!
Provided by currybunny
Categories Pork
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Smash the ginger with the flat side of a cleaver or heavy object and leave to soak for a few minutes in 200ml cold water.
- Mix the egg, wine and salt and pepper into the pork, then gradually add the ginger-water (discarding the crushed pieces), so it is absorbed by the meat to form a fragrant, floppy paste.
- Mix the dipping sauce ingredients in a small bowl; always add the garlic at the last minute to make the most of it's flavour and fragrance.
- Fill each dumpling wrapper wth a good teaspoon of filling, and seal to make a half-moon shape. Seal with a series of little pinches if you want it to look good and authentic! Make sure dumpling skin is sealed so that the filling can't ooze out. Lay the dumplings out seperately on a lightly floured surface.
- Heat a large pan of water to a vigorous boil over high heat. Throw in a couple of handfuls of dumplings. Stir once to prevent sticking. When the water has returned to the boil, throw in a coffee cupful of cold water. Allow the water to return to the boil and throw in another coffee cupful of cold water. When the water has returned to the boil again, the skins should be glossy and the meat should have cooked through.
- Remove from pan with a slotted spoon, drain well, and serve hot with dip. Continue cooking the dumplings in batches.
- FYI - the cold water is added to stop the water from boiling too vigorously and tearin the dumplings apart.
Nutrition Facts : Calories 354.2, Fat 26.3, SaturatedFat 9.4, Cholesterol 127.5, Sodium 1273.2, Carbohydrate 6.1, Fiber 0.4, Sugar 2.6, Protein 22.4
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- Make the concocted soy sauce by combining all of its ingredients in a small saucepan and bringing to a boil. Once at a boil, lower heat and summer, stirring occasionally, for 20 minutes. It will reduce and become a bit syrupy. Allow to cool, then strain into a container.
- Prepare dumpling filling by mixing pork, scallions, ginger, soy sauce, sesame oil, salt, Sichuan pepper and egg in a large bowl, stirring to combine thoroughly.
- Remove dumpling wrappers from package, but keep them covered with a damp paper towel so they don't dry out as you wrap. Have a small bowl of water nearby. Take a single dumpling wrapper and, using your fingertip, wet the edges all the way around the dumpling, which will help it seal. Put 1 1/2 teaspoon pork filling in the center of the wrapper, fold edges to meet and seal tightly. A simple seal will do, or you can pleat the edges along one side for a fancier look. Sit dumplings aside under a damp paper towel until you have wrapped them all. (At this point, you can freeze a portion of the dumplings if you like, to be freshly cooked at a later date.)
- Bring a large pot of water to a full boil. Put 10 to 15 dumplings into the water, or as many as will comfortably fit in your pot without crowding the dumplings. Using the tried-and-true Chinese method for cooking dumplings, wait for the water to return to a full boil and then pour in enough cold water to completely stop the boil. Wait for the pot to return to a boil, then repeat the process, adding enough water to stop the boil. After the dumplings return to a boil for the third time, the dumplings are done! (Though do test one to make sure. I learned three times in Sichuan, but Mrs. Chiang actually returns the dumplings to boil a fourth time.)
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