Zhong Dumplings (Sichuan Zhong Dumplings)

Steps

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1. 1
   Make the aromatic soy sauce by combining dark soy sauce, light soy sauce, yellow rock sugar and water. Add cassia bark, star anise and bay leaves for flavour.
   ≈1:23
2. 2
   Heat the soy mixture on the stove for about 15 minutes until the sugar dissolves and the liquid reduces slightly. Let cool completely.
   ≈2:03
3. 3
   Prepare the filling by gently bruising ginger slices and placing them with Sichuan peppercorns in cold water to infuse for about 5 minutes.
   ≈2:23
4. 4
   Place the pork mince in a pot with high sides. Add shaoxing wine, salt and one egg. Mix everything together by stirring in only one direction.
   ≈2:36
5. 5
   Gradually strain the infused ginger and peppercorn water into the meat mixture, stirring until well combined. The filling should be moist and springy in texture.
   ≈3:22
6. 6
   Refrigerate the filling for about 15 minutes to make it easier to work with.
   ≈3:55
7. 7
   Take a dumpling wrapper and lightly wet the edges with cold water. Place a generous portion of filling in the centre, fold into a half-moon shape and pinch the edges firmly to seal completely.
   ≈4:04
8. 8
   Repeat step 7 with the remaining filling to make approximately 50 dumplings.
   ≈4:50
9. 9
   Bring a pot of water to a boil without adding salt. Carefully place the dumplings in the boiling water, avoiding vigorous boiling that could split the skins.
   ≈5:13
10. 10
    Once the dumplings rise to the surface, add a splash of cold water to lower the temperature. Cook for another 30 seconds to 1 minute until done.
    ≈5:38
11. 11
    Plate the cooked dumplings and drizzle with red chilli oil and aromatic soy sauce. Garnish with finely minced raw garlic and sesame seeds to serve.
    ≈5:57