SICHUAN DUMPLINGS (ZHONG DUMPLINGS) | CHINA SICHUAN FOOD
Sichuan dumplings in hot red oil sauce (Zhong Dumplings)
Provided by Elaine
Yield 6
Number Of Ingredients 15
Steps:
- To make the filling
- Wrap and cook the dumplings
- Serving
SICHUAN BOILED DUMPLINGS WITH SPICY DIPPING SAUCE RECIPE ...
from The Shun Lee Cookbook by by Michael Tong & Elaine Louie Makes 20 Dumplings, or 4 Servings Fried dumplings have legions of fans, but there is something soulfully satisfying about the simplicity of their boiled cousins. What gives character to these boiled dumplings is the wonderful dipping sauce, seasoned with spicy sesame oil.
Total Time 1 hours
Prep Time 30 minutes
Cook Time 30 minutes
Yield 20 dumplings, 4 serving(s)
Number Of Ingredients 21
Steps:
- Editor's Note: Hot bean paste is a savory, spicy combination of fermented soybeans and chiles. Look for jars at Asian markets.
- For the filling, combine the pork, shrimp, soy sauce, vegetable oil, cilantro, scallion, mushroom, sesame oil, white pepper, and 1/3 cup water in a medium bowl. Mix well. Cover, and freeze for 1 hour (or refrigerate overnight) to firm the mixture and make it easier to handle.
- Dissolve the cornstarch in 3 tablespoons cold water in a small bowl to make a paste. Line a baking sheet with waxed paper and sprinkle it with cornstarch. Moisten the edges of a dumpling wrapper by dipping your finger into the paste and running it over the edge of the wrapper. Using a blunt knife as a scoop, place about a tablespoon of the filling in the center of the wrapper. Bring the edges of the wrapper up to meet at the top of the filling and pinch them closed, squeezing the dough. Place the dumpling on the baking sheet. Repeat with the remaining filling and wrappers. (The uncooked dumplings can be made ahead, covered with plastic wrap, and refrigerated for up to 1 day. Or freeze them for up to 3 months. To freeze, place them in a single layer in a plastic storage container or plastic storage bag, arranged so that the dumplings don't touch one another. When you are ready to cook them, the frozen dumplings will be easy to remove, one by one.).
- Bring a large saucepan of water to a boil over high heat. Add the dumplings and cover the pan. Cook until the filling is cooked through and the dumplings are floating on top of the water, about 4 minutes.
- While the dumplings are cooking, make the sauce: Heat a wok or medium skillet over high heat. Add the oil and heat until it shimmers. Add the scallions, garlic, and black pepper, and stir-fry for 20 seconds. Transfer to a small bowl. Add the sugar, vinegar, hot bean paste, soy sauce, sesame oil, and hot chile oil to the scallions, and mix well. Divide the sauce among four soup bowls.
- Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately.
Nutrition Facts : Calories 351.4, FatContent 27, SaturatedFatContent 6.5, CholesterolContent 58.9, SodiumContent 618.9, CarbohydrateContent 14.5, FiberContent 1.1, SugarContent 6.8, ProteinContent 13.2
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Total Time 90 minutes
Category staple
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Calories 1021 kcal per serving
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SCALLOP AND GINGER DUMPLINGS WITH SICHUAN CHILLI DRESSING ...
From goodfood.com.au
Total Time 45 minutes
Category Dinner
For Sichuan chilli dressing
1. Place chilli in a heat proof bowl.
2. Heat oil in a small heavy-based frying pan until the surface shimmers slightly.
3. Carefully pour hot oil over chilli in the bowl to release the heat and flavour.
4. Stir to combine and stand, uncovered, for 30 minutes.
5. Strain cooled oil mixture through a fine sieve and reserve the darkened chilli flakes.
6. Stir in remaining ingredients, except Sichuan pepper and salt, and set aside.
Meanwhile make the scallop dumplings
1. Combine all ingredients except wonton wrappers in a bowl.
2. Next, fill and shape the dumplings (see below).
3. Bring a large saucepan of water to the boil.
4. Drop dumplings into the water and boil for 2 1/2 minutes or until cooked and wrappers are translucent.
5. To test if the dumplings are ready you will need to remove one and cut into it with a sharp knife to check that the filling is hot. When ready, remove with a slotted spoon and drain on a plate.
6. Arrange dumplings on a platter. Stir chilli dressing well to combine before spooning over the dumplings. Serve immediately sprinkled with the reserved darkened chilli flakes and Sichuan pepper and salt.
Filling and shaping dumplings
1. Place a rounded teaspoon of filling in the centre of a wonton wrapper.
2. Dip your finger in water and moisten the edges of the wrapper.
3. Gently lift one corner of the wrapper. Fold the wrapper in half over the filling, creating a triangle.
4. Lightly press around filling and along edges to seal. Repeat with remaining wrappers and filling.
For Sichuan pepper and salt
1. Dry-roast peppercorns and salt in a heavy-based pan. When peppercorns begin to "pop" and become aromatic, take off the heat.
2. Allow to cool, the grind to a powder in mortar and pestle or spice grinder. Store leftovers in an airtight container
Author note:I can still smell the distinctive and intense, heavenly aroma of Sichuan peppercorns from my first trip to the stunning spice markets in Chengdu, capital of Sichuan Province. When infused with chilli oil, the haunting woody fragrance of these peppercorns becomes amplified, and when combined with the heat of chillies, the effect is simultaneously numbing and spicy.
More tips:I love the versatility of the Sichuan chilli dressing and find it goes perfectly with: white cooked chicken, steamed or grilled fish, steamed or grilled prawns or grilled calamari.
- It's also delicious as a sauce for noodles – add some freshly julienned cucumber, beansprouts and coriander to garnish.
- The dumpling filling can be made from prawns instead of scallops.
- Wonton wrappers are available from supermarkets and your local Chinatown.
- Omit the chilli flake garnish if sensitive to heat
- You can buy chilli oil already made if time poor
- Make the dumpling filling the day before if you have to, but best to fill and roll on the day of use, to avoid soggy dumplings.
- It's also delicious as a sauce for noodles – add some freshly julienned cucumber, beansprouts and coriander to garnish.
SICHUAN BOILED DUMPLINGS WITH SPICY DIPPING SAUCE RECIPE ...
From food.com
Total Time 1 hours
Calories 351.4 per serving
- Carefully drain the dumplings in a colander. Place the dumplings on top of the sauce in the bowls, and serve immediately.
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