Three-Delicacy Dumplings
A Zhejiang-style dumpling with firm, fragrant, and smooth wrappers, filled with pork, shrimp, chicken, and chive sprouts for a fresh, tender chive flavor.
Ingredients
white flour
500 g
ground pork
300 g
battered shrimp
100 g
battered chicken cubes
100 g
shrimp roe
15 g
Chinese chive sprouts
100 g
refined salt
2 g
MSG
1 g
Shaoxing wine
15 g
Sichuan peppercorn powder
a pinch
sesame oil
15 g
cooked clear oil (about 50 g used)
400 g
Instructions
1
Step 1
Place a wok over high heat and add the cooked clear oil. When the oil reaches about 20–30% hot, add the chicken cubes and shrimp and quickly stir to separate them. After roughly 10 seconds, immediately drain off the oil. Once cooled, combine with the ground pork. Rinse the Chinese chive sprouts and cut them into 1 cm segments, then mix them together with the shrimp roe and Sichuan peppercorn powder into the meat filling. The three-delicacy filling is now ready.
2
Step 2
Mix and knead the dough, roll it into long ropes, cut the ropes into small pieces, roll each piece out into a thin wrapper, spoon the filling onto each wrapper and fold into dumplings, then boil the dumplings in water until they float and are cooked through.
