Chinese · Sichuan · snack
Zhong Dumplings in Red Oil (Zhong Shui Jiao)
Zhong Dumplings in Red Oil (Zhong Shui Jiao) reads richness 4.7, heat 4.3 and umami 4.2 on Palate's 0–10 flavor X-ray — a Chinese · Sichuan snack, about 40 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.7 / 10
- Sweet & Fruity — 1.5 / 10
- Sour & Bright — 0.4 / 10
- Bitter & Earthy — 0.6 / 10
- Rich & Fat — 5.8 / 10
- Aromatic & Spice — 4.3 / 10
The measured notes (of 18)
Richness 4.7 · Heat 4.3 · Umami 4.2 · Nutty 3.7 · Salinity 3.4 · Funk & Ferment 2.1 · Sweetness 1.5 · Earthy 0.6
What's in it (11)
- pork — 300 g
- ginger-and-spring-onion water — 44 g
- salt — 5 g
- shaoxing wine — 10 g
- egg — 100 g
- wonton wrappers — 300 g
- sweet aromatic soy sauce — 100 g
- hot chili oil — 68 g
- mashed garlic — 22 g
- cold water — 15 g
- sesame oil — 5 g
Time & effort: about 40 min (10 min active) · effort: medium
Nutrition (per 100 g, engine-estimated): 242.7 kcal, 9.8 g protein, 14.4 g fat, 18.1 g carbs
Dietary: Contains meat · Contains egg — engine-derived; double-check anything allergy-critical.
How it's cooked (5 steps)
- Put the pork in a bowl with the salt and Shaoxing wine. Add the ginger-and-spring-onion water a spoonful at a time, stirring hard in one direction only, letting each addition disappear before the next. Beat in the egg. After 4 to 5 minutes the filling should be pale, sticky and able to hold a peak on the chopsticks.
- Chill the filling 30 minutes so it firms up and wraps cleanly.
- Put a heaped teaspoon on each wrapper, wet the rim, fold into a half-moon and press the edges together, pushing the air out as you go. Zhong dumplings are not elaborately pleated. The sauce is the show.
- Bring a wide pan of water to the boil. Slide in half the dumplings, stir once so they do not stick, and cook 4 to 5 minutes from the moment the water returns to the boil, until they float and the wrappers turn translucent. Repeat with the rest.
- Drain well and pile into warm bowls. Spoon over the sweet aromatic soy sauce, then the garlic water, then the chilli oil and sesame oil in that order, so the red oil sits on top. Do not toss. Each dumpling is dipped as it is lifted.
Dishes with a similar flavor shape
- Yunnan Greens — Chinese
- Three-Cheese Baked Mac and Cheese with Broccoli — American
- Baked Mac and Cheese with Crispy Breadcrumb Top — American
- Macaroni and Cheese (Baked) — Southern
- Pho Vo Vien - Vietnamese Beef Ball Soup — Vietnamese
Keep reading: what richness, heat, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.