T/QLY 100-2022 Guizhou Snacks - Xingyi Chicken Dumpling Cooking Technical Specifications

Scope

Main technical content: 4 Raw materials and requirements Main ingredients (for 6 bowls): - 500 g glutinous rice dumpling flour - 150 g minced chicken - 150 g minced pork - Seasonings (for 6 bowls): - 6 g salt - 2 g pepper powder - 20 g sesame paste - 20 g cornstarch - 1,500 ml hot chicken broth - Garnishes (for 6 bowls): - 20 g chopped scallions - Processing water must comply with GB 5749 standards. 5 Cooking equipment and tools - Cooking pot and related tools. - Cutting boards, knives, etc. 6 Production process - Preliminary processing: Mix minced chicken and pork in a container, add salt, pepper powder, and cornstarch to make the filling. Take 150 g of glutinous rice dumpling flour, blanch it in boiling water, then mix with the remaining flour to knead into a dough. Roll the dough into a strip, make 48 pieces, and shape them into flat, round raw dumplings. Stuff the filling into the raw dumplings and roll them into finished dumplings the size of lychees. - Cooking: Place the dumplings in a boiling pot and cook until they float to the surface. Transfer them to 6 small bowls, each containing 8 cooked dumplings, and pour in 250 ml of hot chicken broth. Top each dumpling with sesame paste and chicken broth sauce, and sprinkle with chopped scallions. 7 Packaging: Use small bowls for serving. 8 Sensory requirements: The finished product should have a beautiful, white color. The aroma should be rich and inviting. The taste should be salty and savory with a long aftertaste. The texture should be soft, chewy, and smooth, with a traditional flavor. 9 Best consumption time: Consume within 15 minutes after removing from the pot. The optimum serving temperature is 47–75°C.

Development Information

Related Standards