Hot Water Dough Dumplings is a traditional Chinese recipe for a classic steamed flour dumpling with a pork and bok choy filling which is often served as a lucky dish for Chinese New Year. The full recipe is presented here and I hope you enjoy this classic Chinese version of: Hot Water Dough Dumplings.
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Ingredients:
100g plain (all-purpose) flour
100g minced pork
20g bok choy
Additional Ingredients:
50g spring onions
5g ginger
Seasonings:
1 tsp light soy sauce
1 tsp dark soy sauce
1 tbsp salt
1/2 teaspoon Sichuan pepper powder
Method:
Wash half of the minced pork and cut into small cubes. Peel and finely-dice the ginger.
Wash the bok choy and slice into shreds.
For the the filling: Use your fingers to separate the 50g of unwashed minced pork into a mixing bowl then add the diced ginger and cubed minced pork.
Add 1 tsp of salt, 1 tsp of light soy sauce and 1 tsp of dark soy sauce, and then mix and stir until everything is evenly distributed.
Then add the bok choy shreds and mix well.
Add half a small spoonful of Sichuan pepper powder and mix well.
Forming the dough: Take 100g of flour and add boiling water in small amounts several times while stirring to form flocculent.
The ratio of flour to hot water is about 1:1. It can be fine-tuned according to the water absorption of the flour to ensure that the dough is moderately soft and hard.
Sprinkle a little flour on a chopping board. Pour the flocculent dough onto the chopping board and knead it into a smooth ball.
Place the kneaded dough aside and cover it with a clean damp cloth or clingfilm and let it rest for 30 minutes.
Place the rested dough on the chopping board again and knead it gently to expel a small amount of possible bubbles generated inside the dough to make the dough tight and uniform.
Roll the dough into a long strip of uniform thickness. Using a knife, cut it into small dough pieces of uniform size.
Take a small dough piece and roll it from the centre to the edge with a rolling pin with uniform force.
Roll the dumpling wrapper into a round shape with a slightly thicker middle (about 3mm) and a thinner edge (about 1mm), with a diameter of about 6-8cm. This can prevent the wrapper from breaking and ensure a soft and glutinous taste.
Rolling out dumpling wrappers
Pick up a rolled dumpling wrapper and place it in the palm of your hand. Use a spoon to scoop up about 10-15g of filling and place it in the centre of the wrapper.
Dip your fingers in a little clear water and smear it on the edge of the wrapper. Fold the wrapper in half and pinch the edge tightly with your thumbs and index fingers of both hands.
Start from one end and pinch out even folds in turn to make a half-moon shape or an ingot shape to ensure that the filling is completely wrapped and the shape is beautiful and full.
Continue preparing all the dumpling wrappers in this way.
Steaming the dumplings: Add water to a steamer and place the dumplings neatly on the steamer. Cover the pan with a lid. First, bring the water to a boil over high heat. After the steam rises in the pot, turn to medium heat and steam for 15 minutes.
Finally, carefully uncover the pot lid. The steaming hot and delicious hot water dough dumplings are ready. They can be served on a plate.
Eating with a mixed dipping sauce of vinegar, light soy sauce, chilli oil, mashed garlic, etc. has a better flavour.
