Crystal Steamed Dumplings

Cut 250g of pork with a 3:7 fat-to-lean ratio into small chunks.

Put the chopped pork chunks into a food processor and grind them into small granules.

Put the ground pork into a bowl, add 3g minced ginger, 2g chicken bouillon, 2g salt, 1g sugar, 1g white pepper, 5ml cooking oil, and 2ml sesame oil. Stir in one direction until the meat filling becomes thick and sticky.

Take 150g of drained Chinese chives and chop them into small granules, maintaining some texture.

Place the chopped chives on top of the meat filling without mixing them yet.

Pour 80g wheat starch, 80g potato starch, 4g salt, and 120ml cold water into a bowl, stir thoroughly until well combined into a smooth slurry.

Add 340ml of freshly boiled water while stirring with a rolling pin, until the starch turns into a transparent, translucent, and thick batter.

Place 80g potato starch on the kneading board, transfer the starch batter onto it, and use a scraper to fold and press until almost no dry flour remains and the dough is slightly cooled, then knead evenly by hand.

Cover the evenly kneaded dough with plastic wrap and let it rest for 3 minutes.

Divide the rested dough in half, roll one half into a log, dust with 10g wheat starch to prevent sticking, cut into equal pieces of about 15g each, and keep the other half covered with plastic wrap to prevent drying.

Flatten the dough pieces and roll them out with a rolling pin into dumpling wrappers that are thin at the edges and thicker in the middle.

Mix the prepared chives and meat filling together. Take a dumpling wrapper, add appropriate filling, press firmly, make pleats along the top half, and wrap the other side over to seal the middle and both sides.

Line the steamer rack with steamer paper and arrange the wrapped dumplings neatly on it.

Bring water to a boil in the pot in advance. Once boiling, place the steamer on top, cover, and steam on medium-high heat for 10 minutes until the dumpling wrappers turn translucent. Turn off the heat and remove.