The main difference between Zhongshui dumplings and regular dumplings is that they are filled with pork and no other fresh vegetables. When served, it is topped with special red oil, which has a slightly sweet and salty taste, spicy and unique. Zhongshui dumplings have thin skins (50 grams in 10 dumplings), ingredients (high-grade flour, selected skinless pork) and tender fillings (both depend on the temperature and humidity during processing, and the meat is tender and tender ). It has the characteristics of delicious taste (all relying on auxiliary ingredients, red oil and original soup). In terms of taste, authentic Zhongshui dumplings are different from the salty dumplings of ordinary dumplings and have a sweet taste. According to Zhong Dumplings, the dumplings never contain sugar and their sweetness comes from Zhong Shui Dumplings’ special soy sauce.
How to make Zhongshui dumplings: Method 1. Materials: Ingredients: dumpling skin, pork filling, sweet red soy sauce. Seasonings: ginger, cooking wine, starch, salt, pepper, egg white, water, garlic, fennel, kaempferol, cumin, bay leaves, cinnamon, soy sauce. Operation: 1. First boil the sweet red soy sauce: put 100 grams of soy sauce, 50 grams of brown sugar, one each of star anise, kaempferol, bay leaf, cinnamon, cumin, etc., mix all the ingredients in a small pot, then cook and smell for a while Afterwards, pour it into a covered container and use it one day later.
2. Add ginger, cooking wine, pepper, egg white, salt, dry starch, water, and stir clockwise. 3. After wrapping the dumpling wrappers, wrap the meat and put it in the pot to cook. 4. Add garlic, sweet red soy sauce, chili oil and cooked white sesame seeds in a bowl, add dumplings and stir well.
Method 2: Ingredients: 250g super flour, 1.5g chili, 75g red chili, 50g garlic, 250g pork skin, 15g pork, ginger, 100g soy sauce, 1g chili, 2 grams of salt, 1 gram of MSG and 50 grams of sesame oil.
Operation: 1. Make stuffing. Wash the pork, remove the gluten, use a knife to reduce the puree, add salt and water, stir well until all the water is absorbed by the velvet. Then add ginger juice and pepper water soaked in boiling water, pepper and 50 grams of repeated soy sauce. Stir well until the main and auxiliary ingredients are dissolved into one piece and become sticky. 2. Leatherworking. Put 220 g of flour on the file (the other 30 g is used as powder), make a depression, add 100 g of water and mix well with the flour. Knead into balls. After letting it sit for 10 minutes, rub it into round bars with a diameter of about 1.6 cm, and cut into 50 pieces weighing about 6 grams. Each preparation is flattened, sprinkled with powder and rolled with a small rolling pin into a round skin with a diameter of about 5 cm. 3. Filling and molding. Take a piece of leather blank, put the filling in it, fold it into a half-moon shape and rub it vigorously.