Ingredients:

  • 2 cups (250g) all-purpose flour, plus more for dusting
  • ¾ cup (180ml) warm water
  • ½ teaspoon salt (3g)
  • 1 pound (450g) ground pork
  • 1 cup (100g) finely chopped Chinese chives (or regular chives, if you're in a pinch)
  • 2 tablespoons soy sauce (30ml)
  • 1 tablespoon sesame oil (15ml)
  • 1 tablespoon grated fresh ginger (15g)
  • 2 cloves garlic, minced (6g)
  • 1 teaspoon granulated sugar (4g)
  • ½ teaspoon ground white pepper (1g)

Instructions:

  1. Combine flour and salt in a large bowl. Gradually add warm water, mixing until a shaggy dough forms.
  2. Turn dough onto a lightly floured surface and knead until smooth and elastic (about 5-7 minutes).
  3. Form into a ball, cover with plastic wrap, and let rest for at least 15 minutes.
  4. In a large bowl, combine ground pork, chives, soy sauce, sesame oil, ginger, garlic, sugar, and white pepper. Mix thoroughly until well combined.
  5. Divide dough into two equal portions. Roll each portion into a long rope. Cut each rope into roughly 1-inch (2.5cm) pieces.
  6. Flatten each piece into a small disc. Roll out each disc into a thin circle (about 3-4 inches in diameter) – aim for thinner edges than the centre.
  7. Place a spoonful of filling in the centre of each wrapper. Moisten the edges of the wrapper with water.
  8. Fold the dumpling in half to form a crescent shape, pinching the edges to seal tightly. You can pleat the edges for a fancier look.
  9. Bring a large pot of water to a boil. Gently add dumplings to the boiling water (don't overcrowd the pot!).
  10. Cook until the dumplings float to the surface and the filling is cooked through (about 6-8 minutes). You can also steam or pan-fry.
  11. Remove dumplings with a slotted spoon or spider strainer. Serve immediately with your favourite dipping sauce.