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Recipe details are AI-generated from the video and may contain errors — for reference only.
Dissolve 1g salt in 240g water. Pour water gradually into 500g high-gluten flour while stirring into shaggy flakes. Add 15g lard and knead into a firm dough.
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Adjust water depending on flour absorption
dough should feel slightly firm
Cover dough bowl with a lid and let rest at room temperature for 10 minutes.
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Do not skip resting
it relaxes gluten for easier kneading
Hot oil may splatter during rendering; handle with care.
Skin and dice 100g pork fat. Place into a dry pan over low heat, render oil slowly until crispy and golden brown, then drain crisps.
local_fire_departmentlow heat, 3-5 minsWatch out
Keep heat low to avoid burning the fat and imparting a bitter flavor.
Take out the dough, knead briefly for about 30 seconds, cover with a bowl lid, and rest again for 10 minutes.
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Do not over-knead
repeated resting naturally smooths out the dough
Sharp food processor blades; handle carefully.
Cut 400g lean pork into cubes, grind in a food processor for 30 seconds into fine mince, then transfer to a mixing bowl.
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Hand-chopping meat produces better texture if time permits.
Chop 200g celery, 30g scallion, and 10g ginger, then blend together with fried pork lard crisps in the food processor.
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Do not over-blend vegetables
keep slight texture for mouthfeel
Add 4g salt, 2g black pepper powder, 2g Sichuan pepper powder, and 1 egg to the bowl. Mix clockwise in one direction, then stir in 15g melted lard and gradually add 200g water until fluffy and sticky.
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Add water gradually and always stir in one direction so the filling absorbs liquid properly.
Divide the rested dough into 3 equal portions, shape each into a ball, and cover with plastic wrap to prevent drying.
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Keep covered with wrap at all times so dough does not dry out.
Roll dough into a log and cut 10-15g dough pieces. Dust with flour and flatten. Stack 3-4 (or 10-15) flattened pieces with flour between layers, then press and rotate with palm to stretch into wrappers without a rolling pin.
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Dust enough dry flour between stacked dough pieces to prevent sticking.
Stack 4 flattened dough pieces with flour. Press a spoon down onto the center, rotate and press in circles to quickly stretch into 4 wrappers.
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Apply even pressure with the spoon to avoid tearing the center.
Dust board and roll a whole dough ball into a large sheet with a rolling pin. Cut out circles using a glass cup. Stack cutouts together and pinch all edges thin simultaneously.
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Roll the large sheet slightly thick, then pinch edge thin so the wrapper center remains strong.
Stack 2 flattened dough pieces with flour between them. Roll out into a circle with a rolling pin while turning. Peel apart to get 2 perfect wrappers at once.
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Dust dry flour generously between dough pieces so they pull apart easily.
Place filling in wrapper center. Fold into preferred shape (crescent, ingot, or wheat-ear style) and pinch the edges tight to seal firmly.
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Seal the edges firmly to prevent the filling from leaking while boiling.
Beware of boiling water splatters when dropping dumplings in.
Bring a large pot of water to boil and drop in dumplings. Once re-boiled, turn to low heat, cover and cook for 5-8 minutes until floating and cooked through.
local_fire_departmentHigh heat to boil, then turn to low for 5-8 minsWatch out
Reduce to low heat to cook gently instead of adding cold water, which ruins the texture.
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