Dumplings (Jiaozi)

Ingredients

• 250 g all-purpose flour
• 120 ml boiling water
• 2 g sea salt
• 200 g napa cabbage, finely chopped
• 100 g ground pork
• 15 g fresh ginger, minced
• 2 cloves garlic, minced
• 8 ml soy sauce
• 3 ml sesame oil
• 1 scallion, minced

Method

1. 1
   Combine flour and salt; pour boiling water into center while stirring with chopsticks until shaggy dough forms.
2. 2
   Knead on floured surface for 5 minutes until smooth; rest 15 minutes under cover.
3. 3
   Toss chopped cabbage with 2 g salt; squeeze dry after 5 minutes.
4. 4
   Mix pork, drained cabbage, ginger, garlic, soy sauce, sesame oil, and scallion until evenly combined.
5. 5
   Roll dough into 12 mm rope; cut into 16 pieces and flatten each into 8 cm disc.
6. 6
   Place 10 g filling in center of each disc; fold and pleat edges to seal, creating half-moon shape.
7. 7
   Bring salted water to boil in large pot; add dumplings in batches and cook until they float, then 2 minutes more.
8. 8
   Remove with slotted spoon and serve with soy sauce or black vinegar for dipping.