Pork Chive Jiaozi

Ingredients

• 2 pcs Scallion
• 15 g Ginger
• 1 tbsp Shaoxing Rice Wine
• 1 tsp Sesame Oil
• 0.5 tsp White Pepper
• 2 tbsp Black Vinegar
• 1 tsp Chili Oil
• 1 tsp Toasted Sesame Seeds
• 20 pcs Dumpling Wrappers
• 250 g Ground Pork
• 80 g Chinese Chives
• 100 g Napa Cabbage
• 2 tbsp Soy Sauce
• 1 tsp Kosher Salt

Method

1. In a large bowl, combine {ground_pork}, {chinese_chives}, {napa_cabbage}, {scallion}, and {ginger}. Season in layers with {kosher_salt}, {white_pepper}, {soy_sauce}, {shaoxing_rice_wine}, and {sesame_oil}, then stir vigorously in one direction until the mixture looks sticky and cohesive for a springy filling.
2. Lay out {dumpling_wrappers} and keep them covered so they do not dry out. Place filling in the center of each wrapper, moisten the edge with water, then pleat and press firmly until sealed with no trapped air.
3. Bring a wide pot of well-salted water to a lively boil over high heat. Add the dumplings in a single layer without crowding, stir once to prevent sticking, then boil until the wrappers turn slightly translucent and the filling is cooked through and juicy.
4. In a small bowl, stir {black_vinegar} with {soy_sauce}. If using, add {chili_oil} for gentle heat.
5. Drain the dumplings well and transfer them immediately to warm plates beside the dip. Finish with {toasted_sesame_seeds} for texture and serve at once while the wrappers are tender and glossy.