Zhōng Shuǐ Jiǎo - 钟水饺
Sichuan dumplings

40 dumpling wrappers
1 spring onion
6 cm jahe
1 tsp sichuan pepper
5 tbsp hot water
350 gr pork mince
1 egg
1 tsp Shaoxing rice wine
1/2 tsp sesame oil
1/2 tsp salt
1/4 tsp palm sugar
1/4 tsp white pepper

Ingredients sauce:
175 ml light soy sauce
50 ml of water
90 gr palm sugar
2 spring onion
6 cm jahe
1 star anise
1 cinnamon stick
2 bay leaf
1 tsp Sichuan pepper
1/2 tsp fennel seed
5 cloves of garlic
5 tbsp chilli oil (see recipe)

Cut the spring onion and jahe into pieces for the sauce. In a saucepan, heat the ingredients for the sauce, except the garlic and chilli sauce, and cook over a low heat until the sauce has reduced by 1/3. Then strain the sauce and let it cool.
For the dumplings, cut the spring onion and jahe into pieces and mix it with the hot water and let it soak for 15 minutes. Then strain the water and set aside.
Mix the minced meat with the rice wine, sesame oil, egg, sslt, palm sugar and white pepper. Then add the flavored water and form a homogeneous mass.
Put some of the mixture on the dumpling wrapper at a time and fold it closed in the shape of a half moon. Heat the water in a pan and bring to a boil. Then add the dumplings. When the water boils again, add 125 ml of cold water and bring to the boil. Repeat this 2 more times. The dumplings are done when they float. Remove the dumplings from the water
Pound or grind the garlic into a paste. Place the dumplings on a plate and spoon over the sauce, chilli oil and garlic and serve.

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