Jiaozi (Boiled Chinese Dumplings)

Method

Tap a step when it's done.

1. 1Mix the flour and salt, then add the cold water gradually, stirring. Knead for 5-8 minutes into a smooth, soft dough, cover and rest for 30 minutes.
2. 2Rub the cabbage with the salt, leave for 10 minutes, then squeeze out the liquid firmly. Add the 4 tbsp water to the meat a spoonful at a time, stirring hard in one direction after each; the meat should absorb it and turn sticky.
3. 3Add the cabbage, spring onions, ginger, soy sauce, Shaoxing wine, sesame oil and pepper and stir again in the same direction. Keep the filling in the fridge until you need it.
4. 4Divide the dough into four, roll each into a finger-thick log and cut into 9 pieces (about 36 in total). Flatten each piece with your palm and roll it into an 8 cm circle that is slightly thicker in the center and thin at the edges.
5. 5Place a heaped teaspoon of filling in the middle of each wrapper, fold into a half-moon and pinch the edges firmly to seal. Set them on a floured tray without touching.
6. 6Bring a large pot of water to a rolling boil, add half the dumplings and stir gently so they don't stick. When it returns to the boil, add 1 cup of cold water; repeat twice more, about 6-8 minutes in total.
7. 7The dumplings are done when they float, look slightly puffed and the wrappers turn translucent. Lift them out with a slotted spoon and serve hot with a dip of black vinegar, garlic and chili oil.