Chinese
Chinese - Sichuan and Regional
Zhong Dumplings
Chef's Menu Description
A distinguished culinary classic crafted with authentic techniques and finest ingredients, offering rich depth of flavour and elegant presentation.
Ingredients
- • 300g minced pork
- • 24 round dumpling wrappers
- • 1 tbsp Shaoxing wine
- • 1 tsp salt
- • 2 tbsp Sichuan chili oil with sediment
- • 1 tbsp soy sauce
- • 1 tbsp chinkiang vinegar
- • 1 tbsp sugar
- • 2 cloves garlic, pounded to a paste
Preparation Steps
1
Phase 1
Mix the pork with the Shaoxing wine and salt, then fold each wrapper around a heaping teaspoon of filling.
2
Phase 2
Cook the dumplings in a large pot of boiling water, adding a splash of cold water when they float, until they bob and the wrappers turn translucent.
3
Phase 3
Whisk the chili oil, soy sauce, vinegar, sugar, and garlic paste into a deep-red glossy sauce.
4
Phase 4
Toss the drained dumplings in the sauce until each is coated.
5
Phase 5
Mound on a plate and serve warm.