Delicious Hot Water Dough Dumplings

Step 1

Preprocessing of ingredients:

Wash 50g of ground pork and cut them into small cubes.

Cut 4g of ginger into small cubes.

Wash 20g of bok choy and cut it into shreds.

Step 2

Making the filling:

Put 100g of ground pork into a clean mixing bowl, and add ginger cubes and ground pork cubes.

Add 1 spoon (about 5g) of salt, 5ml of light soy sauce and 5ml of dark soy sauce, and mix and stir evenly.

Then add 20g of bok choy shreds and mix well.

Add half a small spoonful of Sichuan pepper powder and mix well for later use.

Step 3

Preliminary kneading of 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.

Step 4

Kneading into a ball:

Sprinkle a little flour on the chopping board.

Pour the flocculent dough onto the chopping board and knead it into a smooth dough.

Step 5

Dough proofing:

Place the kneaded dough aside and cover it with a clean damp cloth or plastic wrap and let it rest for 30 minutes.

Step 6

Dough treatment:

Place the proofed 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.

Step 7

Making dough pieces:

Knead the dough into a long strip of uniform thickness.

Cut it into small dough pieces of uniform size with a knife.

Step 8

Rolling out dumpling wrappers:

Take a small dough piece and roll it from the center to the edge with a rolling pin with uniform force.

Make the dumpling wrapper into a round shape with a slightly thicker middle (about 0.3 centimeters) and a thinner edge (about 0.1 centimeter), with a diameter of about 6-8 centimeters. This can prevent the wrapper from breaking and ensure a soft and glutinous taste.

Step 9

Making dumplings:

Pick up a rolled dumpling wrapper and put it in the palm of your hand. Use a spoon to scoop up about 10-15g of filling and place it in the center 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.

Wrap all the dumpling wrappers in this way.

Step 10

Steaming dumplings:

Add water to the steamer and place the dumplings neatly on the steamer.

Cover the pot 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.

Step 11

Taking out of the pot:

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, chili oil, mashed garlic, etc. has a better flavor.