Chives half a catty

Eggs 4

Shrimp 4 taels

Flour 7 taels

Pork 4 taels

Soy Sauce 2 tablespoons

Salt moderate

Scented Oil moderate

Pepper a little

Sugar a little

Chives, eggs, shrimp How to make three fresh dumplings

First, prepare the ingredients, chop the pork into filling, or use ready-made pork filling. Shrimp is processed clean.

3 eggs, beaten.

Heat a pan with oil, medium heat, a little more oil, scramble the eggs and scramble them. Use chopsticks to quickly stir the eggs are scattered, will not become large pieces.

Save the scrambled eggs for later.

The next step is to make the dough for the dumplings. If you don't have time or don't know how to do it, you can go to the noodle supermarket and make ready-made dumpling skins. However, the texture is not good and it is too thick.

Pour the flour into a larger bowl, add an egg and start mixing.

Note: If you're using a special flour for dumplings, don't add another egg, or the flour will be too stringy.

With your hands in one direction, slowly add the cold water a little at a time, adding it as you go, not too much at once. The noodles are almost together and start kneading, the water should be appropriate, less will be hard, more will be too soft. If you've never done it before, you should practice more.

The last thing you need to do is to get the "face light, hand light, basin light".

Keep kneading for a while to cook the dough.

After the dough is smooth, put it on a bowl and let it rise for 15 minutes, then knead it some more.

While the dough is rising, you can mix the filling.

Stir the meat in one direction to disperse it a little. Pork is a supporting role in sanshin dumplings, and serves as a texture enhancer, so it doesn't need to be too much.

Put in all the seasonings, soy sauce, salt, sesame oil, sugar, pepper. Stir.

After the meat is mixed, put in the shrimp, the previously scrambled eggs, and continue to mix.

Finally, chop the chives, add them to the filling and mix well.

The flavor of the filling depends on your own taste, and after mixing, you can use your tongue to taste the saltiness, and if it is light, you can add some salt.

The dumplings don't need to be seasoned with too many spices, such as thirteen spice, because the freshness of the leeks and shrimp is what you're eating.

Finally, start preparing the dumpling skins. The dough will be divided into several small portions, take a portion of the center of the hole, pull off, and knead a long strip.

Knead the dough thicker if you want to make larger dumplings, and thinner if you want to make smaller ones.

Cut the dough into small pieces with a rolling knife.

Sprinkle with dry flour to prevent them from sticking together.

Gently flatten each small portion a little.

Roll out the dough.

This is purely a technical skill, so practice. Start slowly and roll the dough with your right hand and turn it with your left. This way, the dough will have a little tummy in the center, so the dumplings won't break, and the skin will be thin and tasty.

Dumpling skin

Start wrapping.

The way to make dumplings varies from family to family, so feel free to make them according to your own preferences.

When the dumplings are done, they are ready to be cooked.

When the water boils in the pot, add the dumplings and cook until they bulge.

Cooked into the pot, the skin is thin and full of filling.