Three Fresh Dumplings

Knead the dough with cold water and let it rest for 30 minutes

Chop 30% pork fat and 70% lean meat (I prefer not to mince the meat into puree, but chop it into small dices)

Wash fresh bedding

Add peanut oil, salt, light soy sauce, chicken essence, thirteen-spice powder (optional), sesame oil, cooking wine, and water to the meat filling

Stir continuously in one direction to make the meat filling more flavorful

Shredded water fungus

Wash and mince the leeks

Add auxiliary ingredients and mix well

Shape the rested noodles into small balls of even size. You can also cut them with a knife, depending on your personal preference

I like to roll the dumpling wrappers into an oval shape, which helps to put more fillings and makes it easier to wrap

Plenty of fillings

It’s wrapped

Boil the water for the dumplings. Turn on the water three times. When the dumplings are belly-up and puffy, take them out and put them on a plate

Let’s enjoy the three fresh dumplings

Overview