三鲜饺子 / Chinese Chive Dumplings

500克面粉，猪肉绞馅300克，虾300克，韭菜6把，姜末１５克，葱末３０克，精盐１５克，胡椒粉５克，料酒２５克，味精１５克，香油２５克， 酱油少许， 鸡蛋3个。

面粉剩差不多50克，其他的用水活好，活的时候可放少许盐，醒最少20分钟待用。

猪肉馅放入料酒，葱末，姜末，胡椒粉，然后慢慢放入酱油，按照顺时针方向不停搅拌，待搅匀后再加酱油，继续搅拌。

韭菜晾干，切细。虾剥壳切细。鸡蛋打散炒熟，切细。全部放入搅好的肉馅中。放入盐和味精，拌好待用。

面切成小块，擀成圆形的薄皮，放入拌好的馅料，包好。

锅中煮开水，放入包好的饺子，待饺子漂起后捞起，装盘。

Ingredients:

Jiaozi dough:

3 cups of all-purpose flour

up to 1 1/4 cups of cold water

1/4 teaspoon salt

Filling:

300g minced pork

1 teaspoon soy sauce

1 teaspoon salt

1 teaspoon Chinese rice wine

1/4 teaspoon freshly ground white pepper, or to taste

3 teaspoons sesame oil

1/2 green onion, finely minced

6 bundles of finely cut Chinese chive

300g tiger prawn cut into small cubes

2 slices fresh ginger, finely minced

1 clove garlic, peeled and finely minced

Preparation:

Stir the salt into the flour. Slowly stir in the cold water, adding as much as is necessary to form a smooth dough. Don't add more water than necessary. Knead the dough into a smooth ball. Cover the dough and let it rest for at least 30 minutes.

While the dough is resting, prepare the filling ingredients. Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction. Add the remaining ingredients, stirring in the same direction, and mix well.

To make the dumpling dough: knead the dough until it forms a smooth ball. Divide the dough into 60 pieces. Roll each piece out into a circle about 3-inches in diameter.

Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper. Fold the wrapper over the filling into a half moon shape and pinch the edges to seal. Continue with the remainder of the dumplings.

To cook, bring a large pot of water to a boil. Add half the dumplings, and give them a gentle stir so they don't stick together. Bring the water to a boil, and add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil for a third time, they are ready. Drain and remove.