Name: San Xian Jiao Zi Recipe {三鲜饺子 Three Deliciousness Dumplings}
Prep time: 1 h
Cook time: 30 min
Total time: 1 h 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 1 lb ground pork, homeground porkpreferred; 0.5 lb shrimp, fully de-shelled and de-veined and chopped into small pieces; 1 lb chive, finely chopped; 2 stalks of green onion, finely chopped; 2 tbsp Shaoxing wine; 4 tbsp ligh soy sauce; 1/2 tbsp Zhenjiang Vinegar; 1 large egg; 1 tbsp arrowroot flour, as a superfood starch; 3/4 tsp salt, such as Himalayan pink salt; 1/2 tsp cane sgar, organic unrefined perfrerred; 1/2 tsp ginger powder; 1/4 tsp white pepper; 495 all-purpose flour, organic unbleached preferred, about 3 cups {additional 1/2 cup for dusting and coating the dough}; 25 g avocado oil, about 2 tbsp; 220 g room temperature water, a little under 1 cup; 1/8 tsp salt, such as Himalayan pink salt

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San Xian Jiao Zi {三鲜饺子}, literally translates as Three Deliciousness Dumplings featuring pork filling, shrimp and chives are so insanely yummy. For the cooking method, you can either boil or steam. Like typical dumplings, they are perfect for making in advance, storing in the freezer, and enjoying freshly made dumplings anytime you want.

freshly wrapped San Xian Jiao Zi {Three Deliciousness Dumplings}

How to make a San Xian Jiao Zi {Three Deliciousness Dumplings} Filling?

The Three Deliciousness refers to pork, shrimp, and chives. They work magically together to create this extreme yumminess.

For the minced pork, I highly recommend you grind your own minced pork at home if you can. Either a meat grinder or Kitchen Aid Stand Mixer with a grinder attachment will make this process super easy. As for chives, spring Chinese chives are especially tasty.

Marinating the pork properly before adding shrimp and chives is another tip. For one pound of ground pork, add one egg, 2 tbsp Shaoxing wine, 4 tbsp light soy sauce, 1/2 tbsp Zhenjiang vinegar, 1 tbsp arrowroot flour, along with 3/4 tsp salt,1/2 tsp cane sugar, 1/2 tsp ginger powder, and 1/2 tsp white pepper.

San Xian Jiao Zi {Three Deliciousness Dumplings} ingredients

Use a bamboo spatula to break down the pork first and fold the seasoning to the pork. Once you have loosely mixed everything together, plant the spatula straight in the meat and continuously turn in one direction until everything bonds together into a smooth meat paste.

For the shrimps, I usually devein both the top and bottoms and then cut them into small pieces. Also, cut chives into small pieces. Add both chopped shrimp and chives to the mixing bowl and fold them into the marinated pork filling.

porking filling with chopped shrimp and chives for Three Deliciousness Dumpling Filling

How to Make Homemade Jiao Zi Wrappers?

The old-fashioned way is to hand roll Jiao Zi Wrapper one at a time using a Chinese rolling pin. Nowadays since I own a Stand Mixer, I usually take advantage of the pasta-making attachment. First I use the roller to roll out a thin sheet of dough and then use the cookie cutter to cut it into small rounds.

Read here for a detailed guided recipe and dos and don’ts tips for making dumpling wrappers using a Stand Mixer.

Homemade Dumpling Wrappers for Jiao Zi, Guotie and Shanghai Soup Dumplings

How to wrap Jiao Zi {Chinese dumplings}?

I use a classic northern Chinese Jiao Zi style. The way you unravel it, it is quite straightforward. Place the filling in the middle of the wrapper, fold both ends of the wrapper toward the center until they meet, and pinch together. Then finish pinching and seal the rest along the connecting part. Last but not least is to organize and create some nice pleats.

Read here for a detailed step-by-step tutorial.

San Xian Jiao Zi Recipe {三鲜饺子 Three Deliciousness Dumplings}

Yield: 4 servings

Prep Time: 1 hour

Cook Time: 30 minutes

Total Time: 1 hour 30 minutes

San Xian Jiao Zi {{三鲜饺子}, literally translates as Three Deliciousness Dumplings featuring pork filling, shrimp and chives are so insanely yummy.

Ingredients

For Jiao Zi {Dumplings} Filling

1 lb ground pork, homeground porkpreferred
0.5 lb shrimp, fully de-shelled and de-veined and chopped into small pieces
1 lb chive, finely chopped
2 stalks of green onion, finely chopped

For Marinating the Pork:

2 tbsp Shaoxing wine
4 tbsp ligh soy sauce
1/2 tbsp Zhenjiang Vinegar
1 large egg
1 tbsp arrowroot flour, as a superfood starch
3/4 tsp salt, such as Himalayan pink salt
1/2 tsp cane sgar, organic unrefined perfrerred
1/2 tsp ginger powder
1/4 tsp white pepper

For Dumpling Wrappers:

495 all-purpose flour, organic unbleached preferred, about 3 cups {additional 1/2 cup for dusting and coating the dough}
25 g avocado oil, about 2 tbsp
220 g room temperature water, a little under 1 cup
1/8 tsp salt, such as Himalayan pink salt

Instructions

Make the Dough for Dumpling Wrappers:

Add everything under "For Dumpling Wrappers into the stand mixer bowl. Use a silicone spatula to fold and mix everything together.
Attach the stand mixer dough hook, turn to low, and mix for about 2 minutes or till a consistent dough is formed. The advantage of using the Stand Mixer to make the dough is that it can potentially use less water so that the dough is spongy and tastier. Cover the dough with a damp towel and let it rest while you are preparing the filling.

Make the Dumpling Filling:

Add the ground pork to a large mixing bowl, along with everything under "For Marinating the Pork".
San Xian Jiao Zi {Three Deliciousness Dumplings} ingredients

Deshell and devein the shrimps. Shrimp has both top and bottom veins, devein both if you can. Clean and rinse a few times, air dry and cut into small pieces, and set aside.
Wash and rinse the chives multiple times, and air dry. Then use a cleaver to cut the chives into small pieces, do this in multiple batches, and take a small bunch at a time.
Use a bamboo spatula to break down the pork first and fold the seasoning to the pork. Once you have loosely mixed everything together, plant the spatula straight in the meat and continuously turn in one direction until everything bonds together into a smooth meat paste.
For the shrimps, I usually devein both the top and bottoms and then cut them into small pieces. Also, cut chives into small pieces. Add both chopped shrimp and chives to the mixing bowl and fold them into the marinated pork filling.
Fold and mix and turn, until everything is well distributed and turn into a smooth pork filling.

Wrap San Xian Jiao Zi:

If you have a stand mixer with a pasta roller, you can use it to roll the dough into sheets and use a cookie cutter to cut it into rounds for dumpling wrappers. Read here for a detailed step-by-step tutorial.
For wrapping dumplings, I adopt a classic northern Chinese Jiao Zi style. The way you unravel it, it is quite straightforward. Place the filling in the middle of the wrapper, fold both ends of the wrapper toward the center until they meet, and pinch together. Then finish pinching and seal the rest along the connecting part. Last but not least is to organize and create some nice pleats. Read here for a more detailed step-by-step tutorial.

Steaming Jiao Zi:

For the cooking method, you can either steam or boil. For steaming, the best way to do it is using a bamboo steamer. Cut some holes in non-bleached parchment paper and line the bamboo steamer before placing the Jiao Zi.
Add 6 cups of water to a cast iron wok and bring it to a boil, about 10 minutes. Add the bamboo steamer with the lid and steam for 15 minutes. Enjoy!

Boil Jiao Zi:

Turn the heat to medium-high. Fill a large stockpot (at least 8 Qt. capacity) with 75% of water, bring it to a boil
Add 20 Jiao Zi dumplings into the pot, and immediately stir gently to separate them. Use a bamboo spatula with a long handle to scrape across the bottom of the pot too to ensure Jiao Zi is not sticking to the bottom either.
Cover the lid and wait for the pot to reach a boil again. When it does and large foams are rising up, remove the lid and pour in a cup of tap water, gently stir and cover the lid and wait for it to reach a boil again.
Repeat this another 3 times. By now, Jiao Zi is all floating to the surface and looks plump.

Notes

This recipe can approximately make 60 dumplings.
You can cook 20 dumplings max at a time. Do not overcrowd the pot.
A spice grinder is a handy tool to turn wholesome spices into powder.
Use the below guidelines to make dough for dumplings {Jiao Zi, Guo Tie}, or even noodles. The dough for making these foods needs to be a little bit on the dry side. This is especially important if you use a cutter. Over-ly soft dough does not cut well. Do not add water too much too fast. As a matter of fact, the dough might appear to be a little bit dry, but cover the dough with a damp cloth and let it rest for 30 minutes to soften/relax the dough.

-- 3 cups or 495 g all-purpose flour {organic unbleached} uses 25 g avocado oil, 220 g water, and 1/8 tsp Himalayan pink salt

-- 4 cups or 660 g all-purpose flour {organic unbleached} uses 35 g avocado oil, 295 g water, and a little over 1/8 tsp Himalayan pink salt