Photograph of the finished Boiled jiaozi

China · Sủi cảo luộc nhân tam tiên ba lần nước

Boiled jiaozi

1 hr 40 min Hands-on time + 40 min waiting
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Flour Flour 1.6 lb
  • Photograph of Prawns Prawns 1.3 lb
  • Photograph of Pork Pork 1.1 lb
  • Photograph of Garlic chives Garlic chives 11.3 oz
  • Photograph of Chicken eggs Chicken eggs 4
  • Photograph of Ginger Ginger 2.1 oz
  • Photograph of Sesame oil Sesame oil ⅓ cup
  • Photograph of Zhenjiang Black Vinegar Zhenjiang Black Vinegar ½ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of White pepper White pepper 0.4 oz

Method

  1. 1 Knead the dough with cold water for 12 minutes, then let it rest for 40 minutes and roll it into an 8 cm round pastry.
  2. 2 Chop shrimp, pork, and chives coarsely, then mix them with eggs, ginger, sesame oil, and white pepper to make the "three immortals" filling.
  3. 3 Wrap the filling inside the wrapper and press the edges tightly together; no need for folds because the dumplings will be boiled, not steamed.
  4. 4 Drop the dumplings into boiling water, then when the water boils again, pour in a bowl of cold water.
  5. 5 Repeat pouring cold water three times; this three-boil technique keeps the crust firm while ensuring the filling inside is cooked through.
  6. 6 Remove the dumplings from the water when they float to the surface and the crust is translucent, then dip them in a mixture of black vinegar, soy sauce, and sesame oil.
Start cooking