Dinggou dumplings

Dinggou dumplings are a special snack in Dinggou Town, Jiangdu District, Yangzhou City, Jiangsu Province. The characteristic of Dinggou dumplings is that Jiangdu is a land of fish and rice. Chef Dinggou combines fish and dumplings perfectly, and makes fresh meat dumplings with fish soup, forming an exclusive feature that the soup is thick but not greasy and the dumplings are delicious. Dumplings are common in northerners, especially on New Year's Eve, which are plump and distinctive, making it difficult for southerners to reach. However, the dumplings in Dinggou, Jiangdu, which is located in the south, can be regarded as unique, not only comparable to those in the north, but even more so. It is a famous traditional snack. The main ingredients of Dinggou dumplings are refined flour and fresh pork. The ingredient is tiger shark fish. The seasoning is soybean oil, sesame oil, soy sauce, ginger, onion, garlic leaves, monosodium glutamate, salt, alkali, cooking wine, etc. In the production process, the chefs strictly control the "four customs". One is to have a thin skin. Add water and alkali to the refined flour, mix thoroughly and knead it evenly, and roll it with a small rolling pin. When rolling, the force is even, and the high edge of the dumpling skin is flat, which meets the requirements of being as thin as paper and bright as the light. It is said that it will burn with a match. The second is to have fresh stuffing. Select the back seat of the pig, remove the tendons, bones and fat, and finely cut, soften and finely chop. Don't chop too hard, the knife can't reach the chopping block. After chopping into mud, add appropriate amount of salt water and ginger juice and stir until it feels strong, and then add a little sesame oil. The third is to wrap it well. Jiaozi should be carefully wrapped, the stuffing should be evenly placed, and the edge skin of jiaozi should be pinched tightly to avoid water leakage, and wrapped into a sparrow shape or an ingot shape. The fourth is to make the soup delicious. The soup is made of fish soup, which is cooked after the bones are removed by tiger shark fish, and the fishy smell is removed by adding ginger, onion and cooking wine, and the soup is simmered with clear water until it is as thick as milk, and then the fish bones are removed by a sieve basket, and then the soup is put into a bowl, and some monosodium glutamate, garlic flower and pepper are added. When jiaozi floats from the pot, he puts it into the fish soup bowl. Such dumplings are thin in skin, fresh in stuffing, delicious in soup, delicious in flavor and never tire of eating. Listen to the older generation, in the mid-1980s, when Comrade Gu Xiulian was the governor of Jiangsu, he once visited Jiangdu. The leaders of Jiangdu county government arranged for someone to invite the old chef of Dinggou People's Hotel to make a bowl of bird's head dumplings specially for Governor Gu, who was full of praise and still passed down as a beautiful talk.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)