Ma’s Steamed Pork Dumplings is a halal snack with a unique flavor. It was founding in 1796 by Ma Chun, and now has a history of more than 200 years. At that time, there were no stores, so the only way to sell the freshly made steamed dumplings is on a wheelbarrow in the bustling streets. Ma’s steamed pork dumplings are popular because of its strict material selection, sophisticated production, delicious taste, and beautiful shape. In 1828 (eighth year under the rule of emperor Dao Guang in Qing dunasty), Ma Chun’s son, Ma Guangyuan, set up two simple stores called Ma’s Steamed Pork Dumplings outside the intercept wall of Small West Door. From then on, the business has always been busy and its name traveled far and near. After several relocations, it settled at Small North Door, its current location. The fifth successor Ma Jiting takes on the role of technical instructor. The special attributes of Ma’s are that the dough is made with boiling water so that it is soft and chewy; rice flour is used as the surface flour, so that it is loose and not sticky; the fillings are made from sirloin, hind leg and flank oil so that they are fresh and mellow. The making of the fillings are under strict requirements. The fascia must be ticked out and the meat chopped up. Then the fillings are soaked in clear water and mixed with seasoning until it’s sparse and watery. While making the dumplings, there should be no big wrinkles on the surface like regular dumplings, instead it looks just like s smooth wooden fish. When it is finished, it looks crystal bright on the surface, and tastes soft and chewy on the inside. The fillings are sparse and delicious. The dumplings look like peony buds that are ready to blossom. Just one look at them will make your mouth water.
Shenyang snack - Ma’s Steamed Pork Dumplings
source: Shenyang Portal Website 2014-12-23 17:17