Sichuan Zhong's Dumpling Recipe (钟水饺)
Zhong Shui Jiao (钟水饺) is the most famous dumpling in Sichaun, which is known for its spicy, complex, aromatic flavor and its small exquisite size.
- 400 grams of pork shoulder
- 3/4 tsp of salt
- 1/2 tsp of white pepper
- 1/2 tsp of sugar
- 1 tbsp of Chinese cooking wine
- 1 egg
- 2 tbsp of cornstarch
- 1 tbsp of sesame oil
- 3 slices of ginger,
- 2 cloves of garlic,
- 1 scallion,
- 1 tsp of Sichuan peppercorns
- 100 grams of water
- 210 grams of all-purpose flour
- 1 whole egg
- 55 grams of water
- 1/2 tsp of salt
- 1.5 cup of light soy sauce
- 1.5 cup of water
- 1/2 cup of brown sugar
- 1 dried shitake mushroom, crushed
- 3 slices of ginger
- 1 scallion
- 4-5 cilantro leaves
- a shallot, thinly sliced
- 1 small stick of cinnamon
- 1 star anise
- 1/2 of a black cardamom
- 1/2 tbsp of Sichuan peppercorn
- 1 piece of bay leave
- 2 red dried chilies
- 1/2 tsp of fennel seeds
- 1/2 tsp of white pepper
- 12 cooked dumplings
- 1-2 tbsp of the seasoned soy sauce
- 1-4 tbsp of hot chili oil
- 2 cloves of garlic, grated
For the filling (10g each, make 50-55 dumplings)
For the wrapper
For the seasoned sweet soy sauce
To assemble one serving of Zhong's dumpling
- To make the wrapper. Dissolve 1/2 tsp of salt into 55 grams of water, then pour it into 210 grams of all-purpose flour. Stir till well mixed. Then crack in a large size egg. Knead it until a rough dough forms. Let it rest for 15 minutes. The dough will be much softer. Then you should be able to knead it smooth within 5 minutes. Shape it into a log and cover it with plastic wrap. Let it rest for 30 minutes.
- In a saucepot, add all the ingredients for the seasoned soy sauce. Simmer over low heat, uncovered for 25 minutes or until 3/5 of the liquid is evaporated. Seive out the spices. Store the soy sauce in a sealed container.
- In a blender cup, add 3 slices of ginger, 2 cloves of garlic, 1 scallion, 1 tsp of Sichuan peppercorns, and 100 grams of water. Blend this into a puree. Let it go through a sieve. Then season it with 3/4 tsp of salt, 1/2 tsp of white pepper, 1/2 tsp of sugar, and 1 tbsp of Chinese cooking wine. Add 2 tbsp of cornstarch. Mix well. Set it aside.
- Cut the pork shoulder into bite-size chunks. Transfer the pork to a food processor. Use the on and off button to grind it for just 20-30 seconds. Switch the speed to low. Crack in 1 egg. Add the aromatic cornstarch water and a drizzle of sesame oil. Continue to mix for 2 minutes. Set it aside.
- Roll the dough into a long even log. Portion it into small little dough pieces. Each one should be about 6 grams.
- Take one piece of the dough, and dust a little more flour to prevent stickiness. Flatten it with your hand and roll it into a round wrapper. The size should be 2.5-3 inches in diameter.
- Put about 10 grams of the filling on the wrapper. Simply fold it in half and lightly pinch the edge. Continue to do that until you finish all the dumplings.
- Bring a pot of water to a boil. Use a spatula to swirl the water to create a vortex. Then put the dumplings in. You just keep the heat at medium. Continue to swirl the water to move the dumplings. We will cook this for 8 minutes.
- Don't leave the stove because you have to monitor the heat and keep the pot at a slight simmer. If you see the water is bubbling too much, add a little water to drop the temperature. Do not boil the dumplings; otherwise, the filling becomes less juicy and bit tougher. You want to poach the dumplings so they come out perfectly tender.
- Fish out the dumplings. Shake off the excess water. Put them in a bowl. Season it with sweet soy sauce, hot chili oil and two cloves of grated garlic. Enjoy!