Our 10th New Year’s Eve, and our 695th everyday meal shared together.【滇西小哥】

Ingredients

• 4 cups All-Purpose Flour (for dumpling dough, sifted)
• 1.5 cups Cold Water (ice‑cold to keep dough firm)
• 1 pound Ground Pork (70% lean, preferably from Yunnan pork)
• 1 teaspoon Fennel Seeds (lightly toasted and crushed)
• 2 tablespoons Fresh Cilantro (finely chopped)
• 3 cloves Garlic (minced)
• 2 pieces Bird’s‑Eye Chili (finely chopped, adjust for heat)
• 2 tablespoons Crushed Peanuts (unsalted, lightly toasted)
• 2 tablespoons Soy Sauce (light soy sauce)
• 1 tablespoon Shaoxing Wine (or dry sherry)
• 1 teaspoon Sesame Oil (for flavor)
• 3 tablespoons Beef Tallow (rendered, for hot‑pot base)
• 1 teaspoon Green Sichuan Peppercorns (lightly toasted)
• 1 teaspoon Red Sichuan Peppercorns (lightly toasted)
• 2 tablespoons Ginger (julienned)
• 1 tablespoon Fermented Black Beans (Douchi) (rinsed and mashed)
• 1 tablespoon Yellow Rock Sugar (or granulated sugar)
• 2 tablespoons Broad Bean Paste (Doubanjiang) (spicy fermented bean paste)
• 2 tablespoons High‑Proof Liquor (e.g., baijiu or strong rice wine)
• 6 cups Water (for hot‑pot broth)
• 2 stalks Scallion (cut into 2‑inch pieces)
• 3 tablespoons Soy Sauce (for dipping) (light soy sauce)
• 1 teaspoon Vinegar (Chinese black vinegar)
• 1 teaspoon Chili Oil (for dipping sauce)

Instructions

1. Make Dumpling Dough

   In a large mixing bowl combine the sifted flour with ice‑cold water. Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 5‑7 minutes until smooth and elastic.

   Time: PT15M

2. Rest the Dough

   Cover the dough with a damp cloth and let it rest at room temperature for 30 minutes. This relaxes the gluten and makes rolling easier.

   Time: PT30M

3. Prepare the Filling

   In a bowl combine ground pork, toasted fennel seeds, chopped cilantro, minced garlic, chopped bird’s‑eye chilies, crushed peanuts, soy sauce, Shaoxing wine, and sesame oil. Mix thoroughly until the mixture becomes slightly sticky.

   Time: PT15M

4. Roll Dumpling Wrappers

   Divide the rested dough into 4 equal portions. On a lightly floured surface roll each portion into a thin sheet (about 2 mm thick). Cut circles about 3‑4 inches in diameter using a cup or cutter.

   Time: PT20M

5. Assemble Dumplings

   Place a heaping teaspoon of filling in the center of each wrapper. Fold the edge over, press gently to seal, then press the center once more to create the characteristic “big‑belly” shape. No need for pleats—just a firm seal.

   Time: PT30M

6. Steam Dumplings

   Line a bamboo steamer with parchment paper (pierced with holes). Arrange dumplings leaving space between them. Steam over boiling water for 12‑15 minutes until the wrappers become translucent and the filling is cooked through.

   Time: PT15M

   Temperature: 100°C

7. Prepare Hot‑Pot Base

   In a wok, melt beef tallow over medium heat. Add ginger slices, green and red Sichuan peppercorns, and sauté for 1 minute. Stir in fermented black beans, broad bean paste, yellow rock sugar, and high‑proof liquor. Add 6 cups of water, bring to a boil, then reduce to a gentle simmer for 45 minutes.

   Time: PT45M

   Temperature: 90°C

8. Make Dipping Sauce

   Combine light soy sauce, black vinegar, and chili oil in a small bowl. Stir and set aside.

   Time: PT5M

9. Serve

   Place steamed dumplings on a serving plate. Ladle hot‑pot broth into individual bowls. Serve dumplings with the dipping sauce and let diners dip them into the broth or sauce as they wish.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

45 g

Fat

12 g

Fiber

3 g