Northern-Style Boiled Dumplings (Shui Jiao)

Step 1

First make the wrappers. Put the flour on a work surface and make a well in the center. Pour in the 2/3 cup cold water and draw in the flour to make a stiff but pliable dough. Knead for several minutes until smooth and elastic, then cover with a damp tea towel and leave to rest for about 30 minutes. On a lightly floured board, roll the dough into a couple of sausages 3/4-1 inch in diameter.

Step 3

Use a knife to cut the dough into 1 inch pieces, giving the sausage a half roll between cuts (to stop it from getting flatter with each cut).

Step 5

Lay each piece cut end-up on the board and flatten with your palm, to make convex discs. Roll the discs into flat wrappers about 3 inches in diameter. The best way to do this (for someone right-handed) is to cradle the far edge of a disc in the fingers of your left hand while you roll from near edge into the center, turning the disc between rolling movements. You will end up with a slightly curved disc that is thinner at the edges than in the center. Lay the wrappers on a board.

Step 7

To make the filling, crush the ginger with the flat of a cleaver or a rolling pin and place in a cup with just enough cold water to cover.

Step 9

Put the pork in a bowl and add the egg, Shaoxing wine, stock, sesame oil and salt to taste, with 1 tablespoon of the water in which you have soaked the ginger. Mix well (I find this easiest by hand). Finely chop the chives or wild garlic and add them to the pork. Mix well. Set a large pan of water to boil.

Step 11

Fill a small dish with cold water and have it on hand. Lay a dumpling wrapper in your hand and place about 1 tablespoon of the pork mixture in its center, pressing the mixture into the wrapper. Dip your finger in the dish of water and run it around the edge of the wrapper. Bring the opposite edges of the wrapper towards each other. If you are right-handed, lay the dumpling in your left hand. Pinch the wrapper together at the right end, then use the fingers of both hands to pleat the far edge of the wrapper against the near edge, pressing the two edges firmly together after each pleat. Lay the dumpling on a tray or a large plate. Wrap the remaining dumplings.

Step 13

Drop some of the dumplings into the boiling water and cook them for four to five minutes. Each time the water comes back to a rolling boil, add a small cup of cold water to clam it down, so the dumplings do not fall apart. (You should do this a couple of times before the dumplings are cooked). When they are cooked, remove the dumplings with a slotted spoon and place in a serving dish.