Ingredients:

1/2 pound ground pork
1/2 cup of chopped chinese chives (韭菜)
1/8 teaspoon salt
1 1/2 teaspoon rice wine
A few dashes of white pepper powder
5 drops of sesame oil

For the skin:

2 cups all-purpose flour
1/2 cup water

For dipping:

Black vinegar

Method:

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 hot 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.

Tagged as: Leeks • Pork • Vinegar

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