Three Fresh Yuanbao Dumplings

Name: Three Fresh Yuanbao Dumplings
Total time: 10 min
Yield: 3
Cuisine: Chinese
Ingredients: 150g Chives; 150g shrimp; 100g pork; a little sesame oil; 1 tbsp Soy sauce; a little salt; 5g shallot; 3g ginger; 5g olive oil; 100g pumpkin; 50g Cold water; 450g Flour; 50g Hot water around 80 degrees

by Susuai Food

4.8 (1)

Favorite

Difficulty

Easy

Time

10m

Serving

3

As the saying goes, before the fifteenth of the first lunar month is a new year, and we have to eat dumplings during the new year. You have to eat on the 30th day of the new year, and you have to eat it on the first day of the new year. On the fifth day of the new year, you eat dumplings that are broken five, on the seventh day of the day, you eat dumplings that are supervised.
On the Lantern Festival, we will cook glutinous rice balls in the morning, go out to watch the folklore show after eating, have a banquet at noon, and then the most ceremonious evening, we have to eat three fresh yuanbao dumplings, which means family reunion, happiness and well-being.
This festive and delicious three-xian Yuanbao dumpling is a must-make for mothers during the Lantern Festival every year. Pumpkin noodles are used to make gold ingot dumplings, and white noodles are used to make silver ingot dumplings. Put the fillings of the dumplings into the round dumpling skin, fold the dumpling skin in half, bend the edges of the dumpling to the middle, and then pinch the corners at both ends to form an ingot shape.
Sanxian dumplings are our most famous dumplings in Weihai. We like to use good leeks and freshly peeled shrimps, and add some pork together to form a filling. The skin is thin and the filling is big. It tastes tender and juicy. A fresh word?

Three Fresh Yuanbao Dumplings

1. The pumpkin is steamed and pressed into puree. Add 250 grams of flour to make pumpkin dough. The remaining 200 grams of flour is poured into hot water first, and the dough is mixed with chopsticks into a snowflake shape, and then cold water is added to knead into a smooth white dough, and the plastic wrap is added together. 20 minutes

2. Cut the pork into cubes and pour in the soy sauce for 15 minutes

3. Peel the shrimp, remove the shrimp thread and cut into small pieces, finely chop the green onion and ginger

4. Cut the leek into small pieces, add the diced meat in the sauce, and pour into the shrimp

5. Add chopped green onion and ginger, add salt

6. Pour in olive oil and sesame oil and mix well

7. Take out the good white dough and knead it into a long strip of cutting agent, roll it into the size of a dumpling wrapper, and take a piece of dumpling wrapper and wrap it with an appropriate amount of stuffing.

8. Fold the dumpling skins in half, bend the edges of the dumplings toward the middle, and then pinch the corners at both ends to form an ingot shape

9. Take out the good pumpkin dough and knead it into a long strip of cutting agent, roll it into the size of a dumpling wrapper, take a dumpling wrapper and wrap it with an appropriate amount of stuffing

10. Fold the dumpling skins in half, bend the edges of the dumplings toward the middle, and then pinch the corners at both ends to form an ingot shape