T/SXXC 013-2021 Active Group standards

T/SXXC 013-2021 Sha County Snack Dumplings

T/SXXC 013-2021

Publish Date: 2021-12-01 Implement Date: 2021-12-10 For services related to genuine standard inquiry, procurement, translation, and other related services in China, please Contact Us

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Basic Information

Standard Code: T/SXXC 013-2021

Standard Type: Group standards

Standard Status: Active

is_force_gb: no

CCS Name: Food fermentation and brewing

ICS Name: Terminology (principles and coordination and cooperation)

Publish Date: 2021-12-01

Implement Date: 2021-12-10

Scope

Main technical content: 6.1 Mix 650 grams of pork belly, 500 grams of radish, and 300 grams of corn into minced pieces. Add refined salt, MSG, sesame oil, white sugar, chopped scallions and garlic, and 200 grams of drinking water. Stir well and knead to form a filling. 6.2 Add 1,000 grams of flour and 400 grams of warm water to make a dough. Knead it repeatedly until it's smooth, then roll it into a long strip and cut it into 200 pieces. Roll each piece into a 5-centimeter-diameter round dough. Place the filling into the round dough and fold the dough into a crescent shape to form the raw pot sticker. 6.3 Heat a frying pan and spread 20 grams of peanut oil in it. When the oil reaches a temperature of about 60-70°C, place the raw pot stickers into the pan and fry for a short while. Pour 250 grams of drinking water into a bowl and mix with 25 grams of flour to make a batter. Pour the batter into the pan, cover the lid, and fry over high heat for about 10 minutes. When the water almost dries up, pour in 20 grams of peanut oil evenly and continue to fry for 3 minutes, occasionally turning the pan to ensure even heating. Finally, remove the pot stickers from the pan and arrange them on a plate.