🔪 BROWSE MY KITCHENWARE – https://linkpop.com/soupeduprecipes
🥢 PRINTABLE RECIPE – https://https://curatedkitchenware.com/blogs/soupeduprecipes/sichuan-zhongs-dumpling-recipe
❤️ SUPPORT THE CHANNEL – https://www.patreon.com/soupeduprecipes
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.
For the filling (10g each, make 50-55 dumplings)
– 400 grams of pork shoulder
– 3/4 tsp of salt
– 1/2 tsp of white pepper (Amazon Link – https://geni.us/white-peppercorns)
– 1/2 tsp of sugar (Amazon Link – https://geni.us/granulated-sugar)
– 1 tbsp of Chinese cooking wine (Amazon Link – https://geni.us/granulated-sugar)
– 1 egg
– 2 tbsp of cornstarch (Amazon Link – https://geni.us/cornstarch
– 1 tbsp of sesame oil (Amazon Link – https://geni.us/roasted-sesame-oil)
– 3 slices of ginger,
– 2 cloves of garlic,
– 1 scallion,
– 1 tsp of Sichuan peppercorns (Amazon Link – https://geni.us/sichuan-peppercorns)
– 100 grams of water
For the wrapper (6 grams each)
– 210 grams of all-purpose flour
– 1 whole egg
– 55 grams of water
– 1/2 tsp of salt
For the seasoned sweet soy sauce
– 1.5 cup of regular light soy sauce (Amazon Link – https://geni.us/light-soy-sauce)
– 1.5 cup of water
– 1/2 cup of brown sugar (Amazon Link – https://geni.us/brown-sugar)
– 1 dried shitake mushroom, crushed (Amazon Link – https://geni.us/dried-shiitake)
– 3 slices of ginger
– 1 scallion
– 4-5 cilantro leaves
– a shallot, thinly sliced
– 1 small stick of cinnamon (Amazon Link – https://geni.us/cinamon-sticks-8oz)
– 1 star anise (Amazon Link – https://geni.us/star-anise)
– 1/2 of a black cardamon (Amazon Link – https://geni.us/black-cardamom)
– 1/2 tbsp of Sichuan peppercorn (Amazon Link – https://geni.us/sichuan-peppercorns)
– 1 piece of bay leave (Amazon Link – https://geni.us/bay-leaves)
– 2 red dried chilies (Amazon Link – https://geni.us/red-dried-chilies)
– 1/2 tsp of fennel seeds (Amazon Link – https://geni.us/fennel-seed)
– 1/2 tsp of white pepper (Amazon Link – https://geni.us/white-peppercorns)
To assemble 1 serving of Zhong’s dumpling
– 12 pieces of dumplings, drained really well
– 1-2 tbsp of the seasoned soy sauce
– 1-4 tbsp of hot chili oil (Amazon Link – https://geni.us/chili-oil)
– 2 cloves of garlic, grated
30 Comments
Another great recipe Mandy
Many thanks
Have viewers told you they enjoy watching you devour your exquisite food? 10 fingers are not enough to "thumb up" your videos. Absolutely a delight to watch you : )
Awsome, have you got a recipe for spicy shang hi noodles
Ohhh myyyy this is what I’m talking about haha…. Dumplings, don’t know what’s better in life…. Or maybe noodles too lol
Mandy I love this recipe, looks so tasty, especially that flavoured soy, can’t wait to make this 💜🌸
Thank you
I didn't have any cilantro, so I just put in a little squirt of dish liquid. That should be ok, right?
One of my favorite dumplings! Thanks for this recipe!!
Do you have a ' Better Than Takeout ' fried chicken wing recipe?
Cảm ơn bạn rất nhiều đã chia sẻ công thức nấu ăn quá tuyệt vời , chúc bạn có nhiều sức khỏe
needs to replace wooden chopsticks every 6 months
me: has wood chopsticks well over 15 years old 😐😐
I love Mandy. I love her recipes. I love this channel. ❤️
I am so happy I found your channel 🙏🏻 thank you! ❤
Your recipe for 5 spice powder is AMAZING!!!
You have taught me how to perfect my dumplingsover the years!!! You have upped my game considerably in regards to cooking many many dishes that were once outside my comfort zone. You taught me traditional recipes and how to execute perfectly as well as inspiring me to try new dishes and have an entire new set if staples in my kitchen
It is my first time to watch this channel and this is the best cooking show I have ever seen so far. I am not a cook nor a foodie expert of any kind. But the very layman, short, simple, straightforward and easy-to-understand presentation, from video to recipe download, is highly commendable. Overall, professionally crafted. What else could anybody ask for?
I love your videos and recipes, Mandy!
Really love spicy food so many of your recipes are right up my alley! Learning som much about the potency of Sichuan peppercorns based on their freshness. The fact that Sichuan peppercorns couldn't be imported to the Us until about 2004-5 was news to me– (I read an article). Got some really fresh ones from Ma la Market so that changed things. Anyway, I so love your content and presentation on these videos. The length of them is perfect and your presentation is very clear (which is so important in cooking videos) . Thanks again and hope you are doing well. I'm a huge fan.
Thanks!
Measurement in grams instead of tea/table spoons, cups etc. 🥳🥳🥳🥳. Finally
I have cooked many of your dishes Mandy , but I have to say , without a doubt , the dipping sauce you made in this recipe is , I can only describe one word , OUTSTANDING!!, it is simply irresistible, I finished the last of it yesterday, in the fridge it seems to develop even more flavours , it’s incredible!!👍
You may show the easy way to make food but I can show you how I can easily eat your food
Lol
I have been to China, Taiwan (wife is from Taiwan) your dishes take me back
Thank you
奥様、レシピありがとうございます
Thank you so much, i love trying your new dumpling recipes. Could i put in a request for a chicken and shrimp dumpling with a spicy peanut sauce 🙂 ? i tried this at a Yautacha (drunken chicken and prawn wonton) in London and i can't find a recipe close to it.
Looks so good!!😊
Holy smoke. made these over the weekend, gotta be the best I ever made. wife, kids and me couldn`t stop eating them. AWESOME.
Are you just as sweet off camera!? You are so lovely! TY from CA!
These look aaahmeeeuuuuzing❤
I love knowing the authentic way. But I’m lazy and tired and always take shortcuts 😅
I am hungry
Hey Mandy! I love your videos. Unfortunately, I can't eat wheat/wheat gluten. Can this recipe be made with rice flour?
"Cilantro"?!? Please spare me from this abomination. Keep cilantro out of food! 😀
(I love your recipes and videos so much that I forgive you for cilantro…. Almost forgive you.)
Somehow I never manage to properly reduce soy sauce… Usually I burn them… but this time I used rock sugar and Sempio korean say sauce (maybe that was the issue? Pearl River would be better?) I used the "Souped up webshop" claypot, lowest heat, but even after 40 minutes the liquid evaporated a bit, but was still very liquidy… and the taste was very sweet, but unbearably salty – like it was scratching my throat and made me cough. I had to pour it out 🙁 any tips what could have gone wrong? The soy sauce? Rock sugar? Too low heat with the clay pot?
I love your recipes and your detailed explanation.
Please give me the link of the recipe where you had 2 recipes/methods for the same dough and you divided the dry mixture in half then placed different ingredients in each half.
Thanks.