Sanshin Dumplings (三鲜水饺)
说是三鲜馅饺子，实际上有六种馅了。 When I was a kid, my mom used to wrap them for us every year for the holidays. Now I make them for my elderly parents.
Ingredients ?
Pork 250g
Shrimp 200g
Fungus N (more)
Shitake mushrooms 7
Eggs 4
Chives 50g sparingly, to enhance the flavor
1 tbsp of cooking wine
3 tbsp of soya sauce
2 tbsp of oyster sauce
Salt 4g
<Some chopped green onion
Some chopped ginger
1 tbsp sesame oil
30g vegetable oil
500g flour
250g water
How to make Sanshin Dumplings (Sanshin Filled Dumplings) ?
First of all, knead the flour well and set aside. 500g of high gluten flour or dumpling flour, add 250g of warm water, stir and knead smoothly, cover and set aside, we use the time of waking up to make the filling.
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First, 250g of pork filling, add 1 tbsp of cooking wine, 3 tbsp of soy sauce, 2 tbsp of oyster sauce, minced green onion and ginger, 4g of salt, and 1 tbsp of sesame sesame sesame oil and mix well. Since the meat filling is relatively thin, you can pour in another 30g of vegetable oil to increase the texture of the dumplings.
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Cut the soaked dried shiitake mushrooms into minced pieces.
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Four eggs, put in the frying pan and keep stirring, the eggs just solidified out of the pan (do not take a long time, the texture is not good).
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Leeks less, a small handful of about 1 two is enough, cut into pieces.
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Soaked fungus chopped.
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First of all, the color of the shrimp, because it is bought fresh sea shrimp peeled shrimp, so the color is darker. If the supermarket bought frozen sea shrimp kernels, definitely lighter and more beautiful, but the taste is not as good as this. Shrimp?200g cut into segments and put a little wine, can be deodorized. Personal feeling do not chopped, each dumpling inside one or two, bite see shrimp segments, full of happiness, taste better.
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Several ingredients are put together and stirred well, the dumpling filling is ready.
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The following steps ......... will be omitted, rolling out the skin and wrapping the dumplings.