Chinese Dumplings

Ingredients

• 3 cups All-Purpose Flour (sifted)
• 1 teaspoon Salt (for dough)
• 1 cup Water (lukewarm for dough)
• 500 g Ground Pork (80% lean, preferably fresh)
• 2 tablespoons Chicken Broth (adds juiciness to filling)
• 2 tablespoons Chives (roughly chopped, avoid over‑mixing)
• 1 teaspoon Sesame Oil (to coat chives and lock aroma)
• 1 teaspoon Soy Sauce (optional, for seasoning the filling)

Instructions

1. Make the Dough

   In a mixing bowl combine 3 cups all‑purpose flour, 1 tsp salt, and 1 cup lukewarm water. Stir with chopsticks or a fork until roughly combined.

   Time: PT5M

2. Knead the Dough

   Turn the dough onto a lightly floured surface. Press down with the palm and fold repeatedly for about 2 minutes, then cover with a damp cloth and let rest for 5 minutes.

   Time: PT7M

3. Second Knead

   After resting, knead again for about 1 minute until the surface feels smooth. Cover again and let rest another 5 minutes while you prepare the filling.

   Time: PT6M

4. Prepare the Filling

   In a separate bowl combine 500 g ground pork, 2 Tbsp chicken broth (or water), 1 tsp soy sauce (optional), 2 Tbsp chopped chives, and 1 tsp sesame oil. Mix by hand, adding the liquid in three portions, stirring each time until the mixture becomes tender and slightly jiggly.

   Time: PT7M

5. Rest the Filling

   Cover the bowl with plastic wrap and refrigerate or keep at room temperature; use within 2 hours.

   Time: PT0M

6. Divide and Roll the Dough

   Flatten the rested dough and cut into 12 equal pieces. Roll each piece into a ball, cover the rest with a damp cloth. Using a rolling pin, roll each ball into a thin circle about 2 cm thick, dusting with flour to prevent sticking.

   Time: PT15M

7. Fill and Shape Dumplings

   Place a teaspoon of filling in the center of each wrapper. Fold the edge over the filling, pinch the center, then bring the two side edges together and pinch tightly to seal. Use the thumb‑down, fingers‑behind technique described in the video for a tight seal.

   Time: PT15M

8. Boil the Dumplings

   Bring 2 L water to a rolling boil in a large pot. Add 1 tsp salt. Gently drop a few dumplings (20‑30) into the water, stirring immediately to keep them from sticking to the bottom. Boil for 2 minutes, then add 1 cup cold water, cover, and boil another 2 minutes.

   Time: PT10M

   Temperature: medium‑high heat

9. Finish and Serve

   Remove dumplings with a slotted spoon, let excess water drip, and transfer to a clean plate to avoid sticking. Serve hot with your favorite dipping sauce.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

12 g

Carbohydrates

30 g

Fat

8 g

Fiber

2 g