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Recipe: Chinese Jiaozi / Leeks and Pork Dumplings (韭菜饺子)
1/2 pound ground pork
1/2 cup chopped Chinese chives (韭菜)
1/8 teaspoon salt
1 1/2 teaspoons Chinese Shaoxing wine or rice wine
3 dashes white pepper powder
1/4 teaspoon sesame oil
For the skin:
2 cups all-purpose flour
1/2 cup water
Mix the flour with water and knead it for about 20-25 minutes or until the dough gets soft. Separate the dough into two equal portions and roll them into cylinders (about 1 inch in diameter). Cover them with wet towel and set aside.
Prepare the chives by chopping off the root (white part) of the chives. Use only the green part. Mix the chives with ground pork and add all the seasonings. Chill in fridge for 30 minutes.
To prepare the skin, cut the dough into 1/4 in. length and use a rolling pin to flatten it until it becomes a round skin about 3 inch in diameter. Put a small spoonful of filling into the center of the skin and seal it up tightly with your fingers. (No pleating is needed for this recipe).
Heat up a pot of water until it boils. Drop the dumplings into the boiling water and cover the pot. As soon as the dumplings start to float (meaning they are cooked), dish them out on a serving plate. Serve hot with black vinegar.