Pork and Chive Dumplings

Instructions

1. Prepare the dough
   In a large bowl, add flour and gradually mix in warm water, stirring with chopsticks or a fork until the mixture forms shaggy clumps. Knead by hand for 8-10 minutes until smooth and elastic. Cover with a damp cloth and let rest for 30 minutes.
2. Make the filling
   In a large bowl, combine ground pork, chopped chives, minced garlic, grated ginger, soy sauce, sesame oil, white pepper, and Shaoxing wine. Mix thoroughly in one direction until the mixture becomes sticky and well-combined, about 5 minutes.
3. Form the wrappers
   Divide the dough into two equal portions. Roll each portion into a long cylinder about 1 inch in diameter. Cut each cylinder into 15 pieces. Working with one piece at a time, press it into a small disc with your palm, then use a rolling pin to roll it into a 3-inch round wrapper, making the edges thinner than the center.
4. Fill and fold the dumplings
   Place about 1 tablespoon of filling in the center of each wrapper. Fold the wrapper in half to form a half-moon shape, then pinch the middle to seal. Working from the center outward, create pleats along the edges to completely seal the dumpling. Place finished dumplings on a floured surface to prevent sticking.
5. Cook the dumplings
   Heat vegetable oil in a large non-stick skillet over medium heat. Arrange dumplings in a single layer, flat side down. Cook until bottoms are golden brown, about 2-3 minutes. Carefully add 1/2 cup water to the pan (it will splatter), immediately cover with a lid, and reduce heat to medium-low. Steam until the water has evaporated and dumplings are cooked through, about 6-8 minutes.
6. Prepare the dipping sauce
   While dumplings are cooking, combine soy sauce, rice vinegar, chili oil, sesame oil, and sliced green onions in a small bowl. Mix well and set aside.
7. Serve
   Transfer dumplings to a serving plate, golden side up. Serve hot with the dipping sauce on the side. Garnish with additional sliced green onions if desired.