Sichuan Style Zhong Shui Jiao Recipe (Caramelized Onion,Cabbage And Peas Dumplings in Red Oil Recipe) is a special dumpling originated from the Sichuan province of China. The soft and light dumpling is floated in a dark and sweet soya sauce with a drizzle of chili oil. The sauce added over the dumpling is a very special sauce, it is not just made from soya sauce but a lot of other ingredients goes inside it to increase the flavor and bring an extra punch to the soya sauce. All Purpose Flour (Maida), Oil, Cabbage (Patta Gobi/ Muttaikose), Green peas (Matar), Spring Onion (Bulb & Greens), Soy sauce, Red Chilli sauce, Honey, Salt, Sesame (Gingelly) Oil, Red Chilli sauce, Sesame seeds (Til seeds), Soy sauce, Water, Brown Sugar (Demerara Sugar), Cinnamon Stick (Dalchini), Star anise, Ginger For the wonton wrappers 1 cup All Purpose Flour (Maida) 1 tablespoon Oil For the stuffing 1 cup Cabbage (Patta Gobi/ Muttaikose) , shredded 1/2 cup Green peas (Matar) 2 sprig Spring Onion (Bulb & Greens) , chopped 1 tablespoon Soy sauce 1 tablespoon Red Chilli sauce 1 teaspoon Honey Salt , to taste For the red chilli oil 4 tablespoon Sesame (Gingelly) Oil 2 tablespoon Red Chilli sauce 1 teaspoon Sesame seeds (Til seeds) For the Concentrated Soya sauce 5 tablespoon Soy sauce 1/3 cup Water 5 tablespoons Brown Sugar (Demerara Sugar) 2 inch Cinnamon Stick (Dalchini) 1 Star anise 1 inch Ginger 20 45 We begin making the Sichuan Style Zhong Shui Jiao Recipe (Caramelized Onion, Cabbage And Peas Dumplings in Red Oil Recipe) by mixing the ingredients to make a dough for the wonton wrappers in a large mixing bowl. Add enough water to get a soft but not a sticky dough consistency. Once done cover it with a damp cloth so that it does not become dry.The next step is to make the stuffing for the dumplings, heat a heavy bottomed shallow pan, and add oil and sauté the garlic, ginger onions, cabbage, peas and spring onions for about 10 minutes. Cook until the cabbage is soft and crunchy.Once done add soya sauce, Sichuan chili paste, honey, salt and pepper according to your taste. Give it a toss so that the sauces are well coated with all the vegetables. Set it aside to cool down.Next to make the chili oil, heat a small flat bottomed pan, heat the oil and add the Sichuan chili paste and sesame seeds. Let it cook in the oil for few minutes till the aroma comes out and keep it aside.To make the soya sauce concentration, heat a sauce pan with all the ingredients combined. Keep the heat low and slowly let it boil and keep stirring occasionally to combine the ingredients well. After 10 minutes switch off the heat.Now it is time to roll the wonton wrappers, divide the dough into small ball shaped balls, roll each ball on a board, the dough has to be rolled very thin making sure it does not tear. Roll the dough into a circle shape.Once done, in a small bowl keep some water ready to bind the wonton mixture, Take a teaspoon of the filling and place it in the center of the rolled dough, dab some water on the edges of the dough.Form a taco shape and pinch at one end and seal till the middle, then join the opposite side to the middle to form a triangle shape. Make sure all the edges are sealed properly.Heat a vegetable gas steamer by adding one cup of water below, apply some oil on the plate where the dumpling are kept, once the water starts to boil, place all the dumplings and cover them. Let it cook for 5 minutes.Remove the dumplings after it is cooked, place it on a plate, add a teaspoon of chili oil and drizzle the concentrated soya on top and serve.Serve the Sichuan Style Zhong Shui Jiao Recipe (Caramelized Onion, Cabbage And Peas Dumplings in Red Oil Recipe) along withDinner meal.