Where does Zhong jiaozi come from?

"Zhong Dumplings" is the representative of Sichuan Dumplings, which was founded in "Xie Senmao" opened by Zhong in Litchi Lane, Chengdu. Because the dumpling skin is thin, the material is fine, the stuffing is tender, and the taste is fresh, which is not as good as other peers, the signboard of "Zhong Kui in Litchi Lane" was put up, and it became famous from then on. (Chengdu)

Zhong Dumplings was founded in Zhong 1896, and was originally opened in Litchi Lane, Chengdu, also known as "Litchi Lane Dumplings". Later, he moved from Lizhi Lane to the present Fuyin Street. Now, in addition to the traditional red oil jiaozi and clear soup jiaozi, there are more than 40 varieties of Zhong jiaozi, such as Sanxian jiaozi, seafood jiaozi and steamed dumplings.

It is worth mentioning that steamed dumplings are like jade, and the skin is thin and translucent. Zhong jiaozi has long been rated as "Chengdu Famous Snack" and "China Famous Store" for its first-class taste.

Materials:

500 grams of refined powder, 500 grams of pork leg, soy sauce, monosodium glutamate, pepper noodles, Sichuan salt, ginger, onion, garlic paste, red pepper, cooking wine and sesame oil, and eggs 1 piece.

Method:

1. Break the onion and ginger and soak them in water. Cut pig fat and lean meat into pieces, beat them with the back of a knife to remove tendons, chop them into mud with a knife, put them in a pot, add Sichuan salt, cooking wine, monosodium glutamate, pepper and eggs, and mix well. Add the soaked onion Jiang Shui, stir well, add sesame oil, and continue to stir well to make thick jiaozi.

2. Put 450g of refined powder in a concave shape on the chopping board, add clear water, knead it into dough, and then cut it into 100 flour. Use 50 grams of flour as supplementary powder and roll it into a round skin with a diameter of 5 cm for use.

3. Put the stuffed pericardium into the skin, fold it into a semicircle, and knead it into a delicate body.

4. Boil the water in the pot, put it in jiaozi, cook it, scoop it up with a colander, pour the drained water into a bowl, and then add the copied soy sauce, monosodium glutamate, red pepper and garlic.