Ingredients:

  • 250g (2 cups) All-purpose flour, plus extra for dusting
  • ½ teaspoon Fine sea salt (for dough)
  • 120ml (½ cup) Near-boiling water
  • 450g (1 lb) Ground pork (20% fat content)
  • 180g (1 ½ cups) Fresh Chinese chives, finely chopped
  • 2 tablespoons Soy sauce (low-sodium preferred)
  • 1 tablespoon Chinese rice wine (Shaoxing preferred)
  • 1 tablespoon Sesame oil (toasted)
  • 1 tablespoon Fresh ginger, grated
  • 2 cloves Garlic, minced
  • 1 teaspoon Fine sea salt (for filling)
  • ½ teaspoon Ground white pepper
  • 1 tablespoon Cornstarch (or potato starch)
  • 2 tablespoons Cold water (for mixing with cornstarch)
  • 4 tablespoons Soy sauce (light or low-sodium, for dipping sauce)
  • 2 tablespoons Chinkiang black vinegar (or rice vinegar, for dipping sauce)
  • 1 teaspoon Chili crisp/oil (adjust to taste, for dipping sauce)
  • Pinch of finely sliced scallions (garnish, for dipping sauce)

Instructions:

  1. Combine Dry Ingredients: Whisk the flour and ½ teaspoon salt together in a large mixing bowl. Gradually pour the near-boiling water into the flour while stirring continuously until a shaggy mass forms.
  2. Knead and Rest Dough: Once cool enough to handle, turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic. Cover the dough with a damp cloth and allow it to rest at room temperature for at least 30 minutes.
  3. Prepare Filling Slurry: Mix the cornstarch and 2 tablespoons of cold water in a small cup until dissolved.
  4. Combine Filling Ingredients: In a separate bowl, combine the ground pork, chives, ginger, garlic, soy sauce, rice wine, sesame oil, 1 teaspoon salt, and white pepper. Add the cornstarch slurry.
  5. Mix and Chill: Mix the filling vigorously with your hand in one direction (this helps emulsify the fat and liquid). Cover and chill the filling in the refrigerator for at least 15 minutes.
  6. Roll Wrappers: Divide the rested dough in half. Roll the working half into a long log and cut into roughly 15 equal pieces. Flatten each piece and roll into a thin, round wrapper (about 8cm across), keeping the edges slightly thinner than the centre.
  7. Fill and Fold: Place about 1 teaspoon of chilled filling in the centre of the wrapper. Moisten the edges with water and fold into your preferred shape (e.g., half-moon or pleat), ensuring the edges are tightly sealed.
  8. Prepare Steamer: Fill a pot with water and bring to a simmer. Line your steamer basket with cut squares of parchment paper.
  9. Steam Dumplings: Place 6–8 dumplings in the steamer basket, spaced slightly apart. Place the lid on and steam for 8–10 minutes until the wrapper is translucent and the pork filling is cooked through.
  10. Serve: While steaming, mix the dipping sauce ingredients together. Transfer the hot dumplings immediately to a platter and serve alongside the dipping sauce. Repeat the steaming process with the remaining dumplings.