Homemade Version of Three Delicacies Dumplings
Old sayings go, "Better than lying down is sitting up; better than sitting up is eating dumplings."Dumplings. It seems the inventor of this phrase was also a connoisseur. The key to delicious dumplings does not lie in the pleats, but in the filling and its preparation.Ingredients are crucial for the taste, with thin wrappers and ample fillings making for plump, juicy dumplings that are irresistible.
Among dumpling fillings, a classic and extremely flavorful choice is the three-delicacies (san xian) stuffing. As the connoisseur community has grown, so too have the creative ways to prepare this filling. Homemade san xian filling doesn't need much fuss; as long as it's delicious, it’s perfect.
[Ingredients]：Flour 600g,Chinese cabbage 800g, 400g prawns, oil 25g,Salt 2 teaspoons, rice wine 3 teaspoons,Egg(s) 3 pieces
1. Wash the Chinese cabbage thoroughly and air dry it.
2. Mix the flour to form a soft dough, cover with plastic wrap and let rest.
3. Remove the shell and digestive tract from fresh prawns.
4. Chop the prawn meat and mix in rice wine and 0.5 teaspoon of salt for seasoning.
5. Beat the eggs into a batter. In a pan, add 10g of oil and cook over low heat until golden brown, then break it down to form egg bits.
6. Chop the dried Chinese cabbage. Air-drying Chinese cabbage helps reduce moisture in the filling.
7. Combine the cooked egg bits and prawn meat with chopped Chinese cabbage. Add remaining oil and salt, mix well.
8. Divide the rested dough into small portions and roll them out to form thin dumpling wrappers.Dumpling skin. Place a portion of the prepared filling in the center of each wrapper.
9. Hold the wrapper with your left hand, pinch it together in the middle.
10. Place the left corner of the wrapper over the thumb position on your left hand. Pinch the left side of the wrapper with your index finger and thumb. Support the bottom of the dumpling with the remaining fingers of your left hand.
11. Pinch the right side of the wrapper with your right thumb and first two fingers, holding it from behind with your other fingers.
12. Press the thumb and index finger to squeeze the wrapper together while pushing inward with the remaining fingers, creating a bulge in the dumpling's belly.
Cooking method: In a pot, bring water to a boil, add dumplings.To prevent the dumplings from sticking at the bottom, use a spoon to push them around gently along the edge of the pot. Once the water boils, scatter in cold water ("pointing") to maintain boiling intervals and ensure thorough cooking of the filling.
Cover the pot and cook over low heat until fully boiled. When the dumplings are plump, they are cooked through. Use a colander to drain the dumplings before enjoying them.
Don't forget to have some vinegar for dipping. Push the dumplings against the edge of the pot with a spoon, cover the pot, and simmer.
Once the water comes to a boil, lift the lid and cook on high heat for a few minutes. When you see the dumplings puff up, they are fully cooked through. Use a strainer to remove the dumplings; you can enjoy them now. Oh, don't forget to add some soy sauce.and vinegar. Dip them in to eat.
