San Xian Dumplings (Pork, Shrimp & Chive)
These authentic San Xian (Three Treasures) Dumplings feature a juicy filling of pork, shrimp, and garlic chives. This recipe uses a traditional water-infusion technique to ensure restaurant-quality juiciness without excessive additives.
Equipment
- Large Stockpot For boiling the dumplings
- Spider Strainer For removing dumplings from water
- Mixing bowls
Ingredients
The Infused Water
- 1 stalk scallion white part only
- 5 slices ginger
- 1 tsp Sichuan peppercorns optional but recommended
- 1/2 cup hot water for soaking aromatics
The Filling
- 1 lb ground pork approx 500g, at least 20% fat
- 1/2 lb shrimp approx 250g, peeled, deveined and chopped
- 7 oz Chinese chives (garlic chives) approx 200g, finely chopped
- 1 cup wood ear mushrooms rehydrated and minced (about 2 handfuls dry)
- 1 tbsp salt approx 15g, adjust to taste
- 1 tbsp light soy sauce
- 1/2 tsp white pepper powder
- 2 tbsp peanut oil cooked and cooled (or other neutral oil)
- 60 wrappers dumpling wrappers store-bought or homemade
Instructions
- Make the Infused Water: Soak the scallion, ginger, and Sichuan peppercorns in hot water. Let it cool completely (or chill in the freezer for 10 minutes). Strain and discard the solids.
- Prep Ingredients: Chop the shrimp into corn-kernel-sized pieces. Finely mince the rehydrated wood ear mushrooms and the Chinese chives.
- Mix the Pork: Place the ground pork in a large bowl. Pour in the cooled infused water in 3 separate batches. After each addition, stir vigorously in one direction (clockwise) until the liquid is fully absorbed and the meat becomes sticky and gelatinous.
- Season: Add the salt, soy sauce, and white pepper to the pork. Stir well to combine.
- Seal the Chives: In a small pan, heat the peanut oil until shimmering, then let it cool. Pour the cooled oil over the chopped chives and toss to coat. (This prevents them from releasing water).
- Final Filling Assembly: Add the shrimp, wood ear mushrooms, and oil-coated chives to the pork mixture. Mix gently until evenly distributed.
- Wrap: Place about 1 tablespoon of filling into a wrapper. Seal tightly using your preferred folding method.
- Cook: Bring a large pot of water to a boil. Add dumplings. When the water boils again, add 1/2 cup cold water. Repeat this twice. When dumplings float and look swollen, they are done. Serve hot.
