Zhong Shui Jiao (Zhong’s Boiled Dumplings)

Zhong Shui Jiao

　　“Zhong Shui Jiao” is a representative of Sichuan-style boiled dumplings. It was first created at “Xie Sen Mao,” a shop opened by Zhong Shaobo in Litchi Lane, Chengdu. Thanks to its thin wrappers, premium ingredients, tender filling, and delicious taste—qualities unmatched by other vendors—it was branded as “Litchi Lane Zhong Shui Jiao.” The name has been used ever since, and the dumplings have gained widespread fame. (Chengdu)

　　 Zhong Shui Jiao was first created in 1896 by Zhong Xielin, originally operating in Litchi Lane, Chengdu, also known as “Litchi Lane Dumplings.” It later moved from Litchi Lane to its current location on Didu Street. Today, in addition to the traditional spicy oil dumplings and clear broth dumplings, Zhong Shui Jiao offers over 40 varieties, including three fresh delicacies dumplings, seafood dumplings, and steamed dumplings.

　　 It is worth mentioning the steamed dumplings—their wrappers are as white as jade and as thin as semi-transparent. Zhong Shui Jiao has long been awarded titles such as “Famous Snack of Chengdu” and “Famous Chinese Catering Restaurant” for its outstanding taste.

　　 Ingredients:

　　 500g refined flour, 500g pork leg meat, appropriate amounts of replicated soy sauce, monosodium glutamate, pepper, Sichuan salt, ginger, scallions, mashed garlic, chili oil, cooking wine, sesame oil, and 1 egg.

　　 Preparation Method:

　　 1. Crush the scallions and ginger and soak them in an appropriate amount of water. Cut the pork into chunks, then pound with the back of a knife to remove sinews, and mince finely into a paste. Place the paste in a bowl, add Sichuan salt, cooking wine, monosodium glutamate, pepper, and egg, and mix well. Then add the soaked scallion-ginger water, stir vigorously, add sesame oil, and continue mixing until you get a thick, fine dumpling filling.

　　 2. Place 450g of refined flour on the work surface in a hollow shape, add water, and knead into a smooth dough. Divide into 100 equal portions. Use 50g of flour as extra powder to roll each portion into a round wrapper about 5cm in diameter.

　　 3. Place the filling in the center of the wrapper, fold it in half into a semicircle, and pinch the edges together to form the raw dumpling.

　　 4. When the water boils, add the dumplings. Once cooked, scoop them out with a strainer, drain the water, place them in a bowl, and add replicated soy sauce, monosodium glutamate, chili oil, and mashed garlic to serve.