Classic Pork and Vegetable Dumplings (Jiaozi)

Steps

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1. 1
   Make the dough by combining 3 cups of all-purpose flour with about 1.5 cups of hot water in a mixer on low speed for about 10 minutes until smooth. Wrap in cling film and let rest for 30 minutes to 1 hour.
   ≈1:43
2. 2
   Prepare the filling by boiling cabbage, draining it, rinsing with cold water, squeezing out excess moisture thoroughly, then finely chopping.
   ≈3:13
3. 3
   Place 1 kg of pork mince in the mixer with ginger, garlic, sugar, salt, white pepper, and Shaoxing wine. Use the beating paddle to mix in one direction for about 5 minutes. This aligns the proteins, creating a springier texture.
   ≈4:33
4. 4
   Add the cooked and dried cabbage and chopped garlic chives, continuing to mix on low speed until everything is well combined into a thick paste. Taste the filling and adjust seasoning if needed.
   ≈6:19
5. 5
   Transfer the filling to the refrigerator. Clean the mixer and work surface, then prepare to fold the dumplings.
   ≈7:50
6. 6
   Set up the dumpling-folding station: generously flour a wooden board, prepare two trays lined with baking paper, have a Chinese-style rolling pin (or wooden dowel), a spatula or butter knife, and a bowl of flour nearby.
   ≈8:04
7. 7
   Cut a piece of dough from the rested dough, keeping the rest wrapped. Roll the dough into a long snake shape, then cut into evenly-sized pieces.
   ≈8:40
8. 8
   Stand each piece of dough on its end and press down with the heel of your hand. Roll out using a rolling pin by picking up one edge, rolling toward the center, then rotating 90 degrees and repeating. Work only halfway across, leaving the center slightly thicker than the edges. Continue turning and rolling until you have a relatively round dumpling wrapper.
   ≈9:11
9. 9
   Place a small amount of filling in the center of the wrapper. Fold up the dough and pinch together at the top. Form a V-shape with your hands, using the straight index finger of one hand and the bent index finger of the other to pinch both sides, creating a crescent shape.
   ≈10:09
10. 10
    Place each finished dumpling on a baking-paper-lined tray. Once a tray is full, freeze until the dumplings are firm but not completely frozen together, then transfer to a large zipper bag for long-term freezing.
    ≈11:31
11. 11
    Cook the dumplings by bringing water to a boil (no salt), then add dumplings. When the water returns to a boil, add about half to three-quarters cup of cold water to prevent the water from boiling too vigorously and breaking the wrappers.
    ≈12:29
12. 12
    Once the dumplings rise to the top, cook for another 30 seconds to 1 minute. Remove with a strainer and drain well. Serve with a dipping sauce of black vinegar, soy sauce, and a touch of sugar.
    ≈13:21