T/QLY 115-2023 Guizhou Snacks - Sanhuai Duck Dumpling Cooking Technical Specifications

Scope

Main technical content: 6. Production process 6.1 Preliminary processing 6.1.1 Place 300 g of medium-gluten flour on a cutting board and make a concave groove in the middle. Add 1 g of salt, 10 g of egg white, and 5 g of cooked lard, then mix well. Add 100 ml of water and knead into a dough. Cover with a damp cloth and let rest for 30 minutes. 6.1.2 Clean and skin the duck meat and pork fat. 6.1.3 Peel the carrots and cut them into granules. Add green peas and carrot granules to a boiling water pot, blanch with salt, remove and rinse with cold water, then drain. 6.1.4 Remove the stems from fresh mushrooms, wash them, and blanch in boiling water with salt. Remove and rinse with cold water, then squeeze out the excess water and cut the mushrooms into granules. 6.2 Processing 6.2.1 Mix the duck meat paste and pork fat paste into a container. Add ginger and scallion juice in three batches and stir until well combined. Stir vigorously to ensure the meat paste fully absorbs the water, avoiding water loss. Add salt, MSG, chicken bouillon, pepper, light soy sauce, and lard, and stir in the same direction until well seasoned. Add the processed carrot granules, green peas, and mushroom granules and mix to form the dumpling filling. 6.2.2 Knead the rested dough until smooth, then roll it into a long strip and cut into 10 g pieces. Roll each piece into a round skin about 7 cm in diameter. While rolling, flatten it with the palm of your hand to create a thicker center and thinner edges. 6.2.3 Wrap the dumpling filling into the dough skins and fold them into semi-circular raw dumplings. 6.2.4 Boil the raw dumplings in a wide pot. During cooking, add cold water while keeping the water at a gentle boil to prevent it from boiling over. After cooking, remove and serve with dipping sauce. The dipping sauce can be freely combined, such as spicy sauce or red oil sauce.

Development Information

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