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Recipe details are AI-generated from the video and may contain errors — for reference only.
Place 150g of all-purpose flour and 0.5 tbsp of vegetable oil into a large bowl.
Watch out
Flour and oil must be mixed well first to ensure uniform dough texture when adding water.
Add 120ml of water to a pot, heat to 70-80 degrees Celsius until very small bubbles appear at the bottom, then remove from heat.
local_fire_departmentMedium heat until water reaches 70-80 degreesWatch out
Water temperature must be controlled at 70-80 degrees
too hot will cook the flour and lose gluten elasticity, too cold and dough won't be soft
Pour hot water into the flour bowl, stir with chopsticks until flaky, then knead into a dough.
Watch out
Pour and stir simultaneously so flour heats evenly, otherwise dry hard lumps will form.
Cover the kneaded dough with cheesecloth and let it rest for 15 minutes.
Watch out
Must cover with breathable cheesecloth, otherwise the dough surface will absorb too much moisture and become sticky.
Add 1/3 tsp salt, 1/2 tsp sugar, 1/2 tsp minced ginger, 1 tsp sesame oil, 1.5 tbsp soy sauce, and 80ml chicken broth to 300g minced pork.
Watch out
Chicken broth must be added and stirred in one direction, otherwise the filling won't absorb moisture and will turn dry.
Curl your fingers inward when chopping to avoid knife cuts.
Wash and finely chop 80g of kale.
Watch out
Kale fibers are coarse, must be chopped as fine as possible, otherwise it affects the texture and binding of the filling.
Add chopped kale to the seasoned minced pork, gently knead and mix thoroughly by hand with gloves.
Watch out
Vegetables and minced meat must be thoroughly mixed, otherwise some dumplings will only have greens or only meat.
Take out rested dough, knead again on a floured board until surface is smooth, roll into a log, and cut into 16 small pieces.
Watch out
Cut dough pieces as evenly as possible, otherwise the rolled wrappers will vary in size and thickness.
Dust small dough pieces with flour to prevent sticking, cover with damp cheesecloth, flatten each and roll out into thin, even round dumpling wrappers.
Watch out
Roll the edges slightly thinner and center slightly thicker so it won't break after filling.
Place about one tablespoon of filling in the center of each wrapper, pleat with fingers to seal into a pleated dumpling shape.
Watch out
Sealing edges must be pinched tightly, otherwise juice will leak out during steaming and ruin texture.
Cut 16 small parchment paper squares and place them separately over the ventilation holes at the bottom of the large steamer.
Watch out
Parchment papers must be placed separately and not cover the entire bottom completely, otherwise it blocks steam and prevents even cooking.
Be careful of steam burns when moving or opening the hot steamer lid, use heat-resistant gloves.
Place wrapped dumplings on parchment paper, put steamer over a pot of boiling water, and steam on medium-high heat for 12 minutes.
local_fire_departmentMedium-high heat steam for 12 minutesWatch out
Never use excessively high heat, otherwise vigorous boiling steam will burst the wrappers or cause blistering and deformation.
In a bowl, add 1 tsp Sriracha sauce, 1 tsp balsamic vinegar, and 1 tsp soy sauce in a 1:1:1 ratio, mix well.
Watch out
Ratio of soy sauce, vinegar, and hot sauce must be strictly 1:1:1, otherwise the sour, spicy, and salty flavors won't balance.
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