Zhong Jiaozi (Sichuan-style dumplings)
Author: 
Cuisine: Sichuan
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
Ingredients
For the filling (makes about 20)
  • 1" piece ginger, peeled
  • 2 tbsp water
  • 1 egg white, beaten
  • 1 tsp soy sauce
  • 1 tsp Shaoxing rice wine
  • ¼ lb ground pork
  • 3 tbsp minced scallions
  • ¼ tsp salt
  • Ground black pepper
For the dipping sauce
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp sesame oil
  • 1 tbsp chile oil
  • 1 clove garlic, finely minced
Instructions
  1. Mince the ginger and place in a cheese cloth along with all the juice. Squeeze out all the juice out of the ginger into a bowl. Stir in the soy sauce, water, rice wine, egg, salt, and a large pinch of pepper.
  2. Place the pork and scallions in a bowl and break up using a fork. Then stir in the above seasonings and mix well using the fork. You should end up with a soft and somewhat sticky mixture. Add more water if its too dry. Cover and set aside for at least 30 minutes to allow the flavors to come together.
  3. In the mean time, make the dipping sauce by mixing together all the ingredients. Adjust flavors if needed.
  4. Assemble the dumplings, using about 1 tbsp of filling per dumpling. See this video for help on how to fold the dumplings. Cover the finished dumplings with a towel as you proceed.
  5. Bring a large pot of water to a boil. Cook the dumplings in batches until they float up to the surface (about 5 minutes). Remove with a slotted spoon.
  6. Serve hot with the dipping sauce.
Recipe by Oishii Rasoi at https://www.oishiirasoi.com/zhong-jiaozi-sichuan-style-dumplings/