Sanxian Dumplings
1.
Wash the fungus and shiitake mushrooms, soak them in water, and then squeeze the water out. Put winter bamboo shoots in hot water and cook for about 3 minutes
2.
Cut all the ingredients into small pieces
3.
Add minced pork, minced ginger, egg, light soy sauce, cooking wine, salt and mix well
4.
Stir in one direction
5.
Slowly add the water for soaking the mushrooms, a little bit, the water is completely absorbed by the meat, and then add another time, until the meat is completely absorbed by the water, it tastes tender
6.
Add all the chopped ingredients and mix well, try the saltiness, add salt to taste if it is insufficient
7.
Put the flour in the basin, add water evenly in a circular motion
8.
Stir it with chopsticks into catkins with no dry powder
9.
Wash your hands and knead the catkin-like flour into a ball. The basin at this time should be smooth and clean. The so-called three lights: hand light, pot light, face light
10.
It doesn’t matter if the dough is harder, it doesn’t matter if the surface is not smooth. Cover with a damp cloth or plastic wrap and wake up for 10 minutes.
11.
Knead again after 10 minutes. You can wake up and then knead again until a softened and smooth dough appears, which can soften the originally dry and hard dough and make it easier to knead. So this procedure can be repeated several times
12.
Take 3 dough and knead it into even strips
13.
Cut into evenly sized pasta
14.
Sprinkle a large amount of dough (flour) on the dough, flatten the dough into round pieces
15.
Turn the dough in one hand, hold the rolling pin in the other, and roll it out from the side
16.
Put more face flaps to avoid adhesion
17.
When starting to pack, if the speed is slow, cover the dough with a damp cloth or plastic wrap to avoid dryness on the surface
18.
The pot for cooking dumplings should be big and the water should be wide
