Zhong Shuijiao (钟水饺)

Name: Zhong Shuijiao
Total time: 100 min
Yield: 40
Cuisine: China
Ingredients: 240 ml light soy sauce; 60 ml water; 100 g dark brown sugar; 3 pcs green onion; 10 pcs ginger; 1 pcs star anise; 1 pcs cassia cinnamon; 2 pcs bay leaf; 2 tsp Sichuan pepper; 0.5 tsp fennel seeds; 1 pcs Cao ko; 80 ml hot water; 340 g pork mince; 1 pcs egg; 1 tsp Shaoxing rice wine; 0.5 tsp sesame oil; 0.5 tsp salt; 0.25 tsp sugar; 0.125 tsp white pepper; 40 pcs dumpling wrappers; to taste Chinese chili oil; to taste minced garlic; to taste sweet soy sauce

China

Fragrant Sichuan dumplings with a spicy-sweet soy sauce. The dumplings are filled with juicy pork mince, and the sauce gives them a characteristic hot and slightly sweet flavor.

Ingredients

240 ml light soy sauce
60 ml water
100 g dark brown sugar
3 pcs green onion
10 pcs ginger
1 pcs star anise
1 pcs cassia cinnamon
2 pcs bay leaf
2 tsp Sichuan pepper
0.5 tsp fennel seeds
1 pcs Cao ko
80 ml hot water
340 g pork mince
1 pcs egg
1 tsp Shaoxing rice wine
0.5 tsp sesame oil
0.5 tsp salt
0.25 tsp sugar
0.125 tsp white pepper
40 pcs dumpling wrappers
to taste Chinese chili oil
to taste minced garlic
to taste sweet soy sauce

Steps

Prepare the sweet soy sauce: place light soy sauce, water, dark brown sugar, 2 green onions, 5 pieces of ginger, star anise, cassia cinnamon, bay leaf, 2 pcs Sichuan pepper, 1 tsp fennel seeds and Cao ko in a pot. Bring to a boil, then reduce heat and simmer for 25 minutes until the volume reduces by about one third.
Strain the sauce through a sieve, discarding the solids, and let it cool.
Prepare aromatic water: in a bowl combine 5 pieces of ginger, 1 green onion and 1 tsp Sichuan pepper, pour 80 ml hot water over, let steep for 10 minutes, then strain, reserving the liquid.
Make the filling: in a bowl mix pork mince, Shaoxing rice wine, sesame oil, egg, salt, sugar, white pepper. Gradually add the aromatic water while stirring continuously until fully absorbed, resulting in a smooth, sticky mass.
Form the dumplings: place a small amount of filling on each dumpling wrapper, fold in half and pinch the edges, wet them with water if needed.
Boil the dumplings: bring a large pot of water to a rapid boil, add the dumplings, and after they rise, add 120 ml of cold water, cover the lid and repeat the process twice. The dumplings are ready when they float after the third addition of water.
Serve: arrange the boiled dumplings on plates, drizzle with sweet soy sauce, add Chinese chili oil and minced garlic to taste, and toss.