Chinese Sichuan Zhong Dumplings (1-CLICK RECIPE)

INSTRUCTIONS

• 1. Soak the crushed ginger slices in 200ml of cold water for 5 mins.
• 2. Mix the minced pork with the egg, shaoxing wine, sesame oil and Sichuan pepper powder, stirring the mixture in the same direction throughout. Remove the crushed ginger slices from the water and slowly add this to the minced pork mixture, stirring to create a mousse like paste.
• 3. Next mix the soy sauce, sugar, chilli oil, garlic and cold water together in a small bowl.
• 4. Begin assembling the dumpling by filling the center of each dumpling wrapper with a teaspoon of the minced pork mixture, then sealing into a half moon shape with a light brush of water from the index finger. Ensure the dumplings are thoroughly sealed and secure and lay them out separately on a dry surface.
• 5. Follow by bringing a large pan of water to boil, then add roughly 5 dumplings; stirring to prevent them from sticking together. Once the water begins to boil again, add about 2 cups of cold water to the pan to prevent the dumpling skins from splitting. Once cooked, the dumpling should float on the surface of the water and have a glossy appearance. Allow them to sit for 30 seconds on the surface before removing from the pan and draining well. Repeat this process until all dumplings are cooked.
• 6. Next, serve between 4 - 8 dumplings in a bowl and coat them with the sichuan chilli oil and soy sauce ‘dip’. Make sure the dumplings are thoroughly submerged for the full flavour. Then garnish with Chinese chives and sesame seeds to serve.

NUTRITIONAL INFO