Homemade Pork and Chive Dumplings

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Directions

(tap to cross out each step and ingredient as you go)

• Step 1
  Add flour and salt to a mixing bowl and stir to combine evenly. Gradually pour hot water into the bowl, mixing as you go until the dough forms a craggly texture. If using a stand mixer like a KitchenAid, attach the dough hook and knead the dough on speed 2 for 8 minutes until smooth and elastic.
  • 4 cup all purpose flour (480 g)
    (or bread flour)
  • 2 cup water, hot (240 g)
  • 1/2 tsp salt (3 g)
• Step 2
  Make the seasoned oil. Over medium low heat, fry the chives and the star anise for about two minutes. Strain out the spices, and set it aside to cool completely.
  • 6 tbsp avocado oil (72 g)
  • 6 slice chives (50 g)
  • 1 star anise (1 g)
• Step 3
  Make the seasoned water. Add ginger and sichuan peppercorn into a bowl. Add in the hot water, then let it infuse for at least 10 minutes. Strain, and set aside to cool completely.
  • 1 1/2 inch ginger, minced or smashed (20 g)
  • 1/2 tsp sichuan peppercorn (0.50 g)
  • 6 tbsp water, hot boiled (90 g)
• Step 4
  In a bowl, combine the ground pork and chives. Season the mixture by adding salt, sugar, chicken bouillon powder, white pepper powder, Shaoxing wine, and light soy sauce. Begin stirring the mixture in one direction only until well combined.
  • 1 lb ground pork (450 g)
  • 1/4 cup chives, minced (50 g)
  • 1 tsp salt (6 g)
  • 1 tsp sugar (4 g)
  • 1/2 tsp chicken bouillon powder (2.50 g)
  • 1/4 tsp white pepper powder (0.50 g)
  • 1/2 tbsp shaoxing wine (8 g)
  • 1 tbsp light soy sauce (15 g)
• Step 5
  Add in the seasoned water and stir until the meat leaves streaks on the side of the bowl. This will take about five to ten minutes to get where you want to be.
  • 6 tbsp seasoned water (90 g)
• Step 6
  Fold in the oil and give it a final mix until well combined. The filling is now ready for wrapping.
  • 6 tbsp seasoned oil (72 g)
• Step 7
  To make the dumpling wrappers, attach the pasta roller to your KitchenAid mixer. Divide the dough into 4 equal pieces. Take one piece and begin passing it through the pasta roller on the widest setting (setting 1). Fold and pass the dough through the roller several times until it becomes smooth. Gradually adjust the roller to thinner settings (up to setting 5 or your desired thinness) as you continue rolling. Lightly dust the dough with flour as needed to prevent sticking while rolling it out. Repeat the process with the remaining pieces of dough.
• Step 8
  Using the sheets of dough, press out circles with a cup or cookie cutter to form your dumpling wrappers. For average-sized dumplings, aim for wrappers that weigh around 15g each. Gather the leftover dough, knead it lightly, and roll it out again following the previous steps to form sheets. Repeat this process until all the dough has been used and all the dumpling wrappers are made.
• Step 9
  To make a dumpling, place about 1 tablespoon (approximately 15g) of filling in the center of a dumpling wrapper. Fold the wrapper in half like a book, pinching the middle to keep it closed. Starting from one end, pleat and fold the edges toward the center, pinching as you go to seal. Repeat on the other side until the entire edge is sealed. If needed, dip your fingers in water to moisten the edges of the wrapper, helping it stick together more easily.
• Step 10
  Steam the dumplings for 15 minutes, ensuring they are fully cooked through. While they steam, prepare your dipping sauces, such as soy sauce, vinegar, chili oil, or a combination. Serve the dumplings hot and enjoy!

Per serving