Dumplings (Jiaozi)

Make the dough: in a large bowl combine the All-Purpose Flour (595) and a pinch of Salt (695). Gradually add warm Water (117), mixing until a shaggy dough forms, then knead on a lightly floured surface until smooth and elastic, about 8–10 minutes. Cover and let rest for at least 30 minutes.

Prepare the filling aromatics: finely grate or mince the Ginger (52) and the Garlic (326). Trim and finely chop the Chinese Chives (1749).

Build the filling: place the Ground Pork (363) in a bowl and add the Light Soy Sauce (1130), Shaoxing Wine (4013), Sesame Oil (712), White Pepper (1116), a little Salt (695), and a pinch of Sugar (886). Sprinkle in the Cornstarch (774) to help bind, then pour in a few tablespoons of cold Chicken Stock (1113) and mix vigorously until the mixture is sticky and cohesive (this keeps the filling juicy). Fold in the chopped Chinese Chives (1749) and the minced Ginger (52) and Garlic (326) until evenly distributed.

Divide and roll wrappers: roll the rested dough into a long log and cut into even pieces (about 20–30 depending on size desired). Flatten each piece and roll into thin rounds about 3 inches (7–8 cm) across, with the center slightly thicker than the edges.

Assemble dumplings: place about 1 tablespoon of filling in the center of each wrapper. Wet the wrapper edge with a little Water (117), fold, and pleat to seal tightly, pressing out any air so dumplings are compact. Repeat until all filling is used.

Cook by boiling (traditional): bring a large pot of water to a rolling boil and add a generous pinch of Salt (695). Add dumplings in batches so they don’t stick and stir gently. When they float, continue cooking for 2–3 more minutes until cooked through. Remove with a slotted spoon and drain.

Alternatively pan-fry (potstickers): heat a thin layer of oil in a nonstick skillet over medium-high heat, arrange dumplings flat-side down, cook until bottoms are golden, then add about 1/4 cup Water (117) and cover to steam until water evaporates and wrappers are cooked through.

Make the dipping sauce: in a small bowl combine Chinkiang Black Vinegar (4019), Light Soy Sauce (1130), a dash of Sesame Oil (712), a pinch of Sugar (886), minced Garlic (326) and a drizzle of Chili Oil (3896). Adjust proportions to taste—more vinegar for tang, more chili for heat.

Serve: plate the hot dumplings and serve immediately with the dipping sauce. Leftovers can be refrigerated and reheated by steaming or pan-frying for best texture.