Shui Jiao — Boiled Pork Dumplings

Ingredients

• For the dough: 300g plain flour, plus extra for dusting
• 1/2 tsp fine salt
• 150ml cold water
• For the filling: 400g pork mince (at least 20% fat)
• 150g Chinese chives (garlic chives), finely chopped
• 2cm piece fresh ginger, peeled and finely grated
• 2 tbsp light soy sauce
• 1 tbsp Shaoxing rice wine
• 1 tbsp toasted sesame oil
• 1/2 tsp ground white pepper
• 1 tsp fine salt
• 60ml cold chicken stock
• To serve: 3 tbsp Chinkiang black vinegar
• 1 tbsp light soy sauce
• 1 clove garlic, finely grated
• Chilli oil, to taste

Method

1. Mix the flour and salt in a bowl. Add the cold water gradually, mixing until a dough forms. Knead for 8 minutes until smooth, then cover and rest for 30 minutes.

2. Mix the pork with the ginger, soy sauce, Shaoxing wine, white pepper and salt. Stir in one direction for 2 minutes until sticky, then add the stock a little at a time, stirring until absorbed.

3. Fold in the sesame oil and chives just before wrapping, so the chives do not release water and make the filling wet.

4. Roll the dough into a log and cut into 36 equal pieces. Dust with flour, press flat and roll each into a thin round about 8cm across, with the edge slightly thinner than the centre.

5. Place a heaped teaspoon of filling in the middle, fold the wrapper over and pinch firmly all the way around so there are no gaps. Place on a floured tray.

6. Bring a large pan of water to a rolling boil. Add half the dumplings, stirring gently to stop them sticking to the pan.

7. When the water returns to the boil, add a cup of cold water. Repeat twice more. The dumplings are cooked when they float and the wrappers look slightly translucent, about 6 to 7 minutes.

8. Lift out with a slotted spoon. Mix the black vinegar, soy sauce, garlic and chilli oil to taste and serve for dipping.