Hei Family Dumplings

Hei Family Dumplings

　　Hei Family Dumplings are a local snack from Hebei Province with a Halal flavor, and are a well-known delicacy in the Xingtai area. The filling is prepared with meat from the hind leg, upper neck, and loin of the lamb, mixed with small-milled sesame oil. The dumpling wrappers are uniformly sized with even thickness. When wrapped, the “two-flat-belly” section shows no uneven surfaces or double-layered skin, and the filling is tender, rich, and tasty—making them highly favored.

Origin of the Name: The founder of the Xingtai Halal Hei Family Dumpling Restaurant was named Hei Zhenbin, originally from Laoheizhuang Village in Linxi County. The restaurant's name, Hei Family Dumplings, originates from his surname.

　　Ingredients:

　　(Makes 600 dumplings)

　　5000g high-quality wheat flour, 20g fine salt, 2500g lamb, 500g sesame oil, 500g seasonal vegetables, 100g soy sauce, 500g minced scallions, 500g prickly ash water, 5g MSG

　　Preparation:

　　1. Select the lamb meat from the hind leg, upper neck, and loin. Remove the sinews and mince the meat. Place it in a bowl, then gradually add prickly ash water and soy sauce while mixing. Add minced scallions, minced ginger, squeezed vegetable filling, sesame oil, MSG, and fine salt. Stir until the filling is evenly mixed.

　　2. Knead the flour into dough and divide it into 600 pieces. Roll out the wrappers to ensure uniform size and consistent thickness. Wrap the filling, then use your thumbs and index fingers to press the dumplings into a slightly curved shape, making both the front and back sides bulge slightly to form the raw dumpling shapes.

　　3. Place a pot of water over heat and bring it to a boil. Add the raw dumplings and cook until they float to the surface. Remove and serve.