Pork & Chive Dumplings

Jiaozi from scratch: a simple dough, a juicy pork and chive filling, and the traditional three boils, adding cold water each time the pot boils until the dumplings float and puff. Makes about 40, a good job to share. You need: 300 g plain flour, 150 ml water. Filling: 400 g pork mince (not lean), 100 g Chinese chives, 2 tbsp soy, 1 tbsp Shaoxing wine, 1 tsp sesame oil, 1 tbsp grated ginger, 100 ml water, salt, white pepper. Dip: black vinegar, soy, chilli oil.

DURATION 1h 19m

ROUNDS 1

TIMERS 11

Make the Dough