A Basket of Oil Dumplings

A Basket of Oil Dumplings

　　Fresh minced pork is mixed with seasonal vegetables and various seasonings, blended with old meat broth. The dough is prepared to make wrappers, which are then filled, shaped into dumplings, and boiled. The wrappers are thin enough to reveal the filling, the filling is tightly packed into round balls, rich in oil and juice, and the taste is fresh with tender meat. It has over 40 years of history as a dish. —

　　A snack from Handan, Hebei. In 1944, Wang Jintang created it at the Dumpling Restaurant on Luoxin Street in Handan. Due to the careful selection of ingredients, insistence on using fresh meat (meat slaughtered the same day), along with small-mill sesame oil and premium seasonings, the filling is meticulously prepared and wrapped. When cooked, the juices envelope the filling, and oil flows when eaten, hence the name.

　　Ingredients

　　　　3,500 grams of lean pork, 5,000 grams of flour, 150 grams of soy sauce, 70 grams of salt, 10 grams of MSG, 100 grams of minced ginger, 250 grams of scallion whites, 250 grams of sesame oil, and an appropriate amount of fresh broth.

　　Method

　　　　Mince the pork and mix it with soy sauce, salt, MSG, minced ginger, and fresh broth until well combined and elastic. Add chopped scallion whites and sesame oil, and mix into the filling. Pour the flour into a basin, add water to form the dough, place it on a work surface, knead into strips, cut into pieces, roll into wrappers, and wrap with the filling. Boil water, add the dumplings, add cold water twice during boiling, and once the dumplings are cooked, remove and serve.