Pan-Fried Pork Chive Dumplings

Make the dough

1. In a mixing bowl, add water to flour gradually. Mix until no more loose flour can be seen. Combine and knead into a dough. Leave to rest (covered) for 10 minutes then knead again until smooth. Cover and rest the dough again for 30-60 minutes until it becomes soft.
2. If using a stand mixture with a dough hook: Add flour and water into the mixing bowl. Knead on low speed for 8 minutes or so until smooth. Cover and rest for 30-60 minutes.

Prepare the filling

1. Put ground pork in a bowl. Add salt, sesame oil, and white pepper. Stir the meat in one direction while gradually pouring in the water or stock. 
2. Once all the liquid is well absorbed and the meat becomes sticky, add Chinese chives. Mix well to evenly distribute the chives. Set aside, or refrigerate if not using immediately.

Roll the wrappers

1. Divide the dough into three parts. Roll one portion into a rope then cut it into 10 equal pieces (cover the other two portions to avoid drying out).
2. Press one dough piece into a small disc with the palm of your hand. Then flatten it into a thin disc with a rolling pin (Please refer to the tutorial video below). Dust with a little flour if the dough sticks. Repeat to finish the rest of the dough.

Assemble the dumplings

1. Place a spoonful of filling on a wrapper. Fold the wrapper and seal it using the technique you're most comfortable with. Please refer to the tutorial video below or the methods demonstrated in "Ten Ways to Fold Dumplings".
2. *If you're using frozen wrappers, defrost them in the fridge. Wet the edge of the wrapper with a little water, then fold and seal the filling in securely.

Pan-fry the dumplings

1. In a skillet, heat a little oil, about 1 tablespoon for a 12-inch skillet. Place in the dumplings (fry them in two batches if your cookware isn’t big enough).
2. Leave them to fry over high heat until the bottoms of the dumplings turn golden (lift one to check). Pour cold water into the skillet, enough to cover ⅓ of the height of the dumplings. Cover with a lid.
3. Keep the heat high and wait for the water to evaporate completely. Uncover the skillet and let the dumplings crisp up further for about 20 seconds.
4. Transfer the dumplings to a serving plate. Enjoy them on their own, or with a dipping sauce made of chili oil and black rice vinegar.