Chinese New Year Dumpling Feast (Jiaozi)

Wrappers

• 400 g Plain flour
• 1 tsp Fine sea salt
• 220 ml Water, warm

Filling

• 350 g Napa cabbage
• 1 tsp Fine sea salt
• 4 Spring onion
• 20 g Ginger root, peeled
• 450 g Minced pork
• 2 tbsp Light soy sauce
• 2 tsp Sesame oil
• 2 tbsp Water

Dipping sauce

• 4 tbsp Chinese black vinegar
• 3 tbsp Light soy sauce
• 2 tsp Chili oil
• 1 tbsp Water

1. Make the wrapper dough: mix the flour and 1 tsp salt in a bowl, then pour in the warm water and stir to form a shaggy dough. Knead for 8 to 10 minutes until smooth and elastic. Cover and rest for 30 minutes.
2. Prepare the cabbage: finely chop the napa cabbage, toss with 1 tsp salt, and leave for 10 minutes to draw out moisture. Squeeze very well to remove excess liquid. Finely slice the spring onions and grate the ginger.
3. Make the filling: in a bowl, combine the minced pork, cabbage, spring onions, ginger, soy sauce, sesame oil and 2 tbsp water. Mix vigorously with a wooden spoon for 1 to 2 minutes until the mixture looks sticky and cohesive. Cover and chill while you roll the wrappers.
4. Divide the dough into 4 pieces, keeping the rest covered as you work. Roll each piece into a rope and cut into small nuggets, then roll each into a thin round about 8 to 9 cm wide. Lightly dust with flour as needed to prevent sticking.
5. Fill and pleat: place a small spoonful of filling in the centre of each wrapper, then moisten the edge with a fingertip dipped in water. Fold into a half-moon and pleat to seal, pressing firmly so there are no gaps. Keep finished dumplings covered with a slightly damp cloth while you shape the rest.
6. Boil the dumplings: bring a large pot of water to a lively boil, then add dumplings in batches so they can move freely. Stir gently once to prevent sticking, then cook for 5 to 7 minutes until they float and the wrappers look slightly translucent. Cut one open to check the pork is cooked through, then drain.
7. Mix the dipping sauce: stir together the black vinegar, soy sauce, chilli oil and 1 tbsp water. Serve the dumplings hot with the sauce for dipping. If you like, add a little extra chilli oil at the table.

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