Pork & Chive Dumplings (Jiaozi)

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RECIPE DATA

TITLE: Pork & Chive Dumplings (Jiaozi)
SERVES: 8
PREP: 60 min
TOTAL: 90 min

INGREDIENTS
500 g (about 3⅓ cups) plain flour
1 cup (250 ml) water + extra
800 g (about 5 cups pieces) pork shoulder, 3 cm pieces, partly frozen (or fatty pork mince)
1 bunch garlic chives
30 g (about ⅓ cup finely chopped) ginger
6 cloves garlic
3 tbsp light soy
1 tbsp Shaoxing wine
1 tbsp sesame oil
1 tsp white pepper + 1 tsp salt
½ cup (125 ml) chicken broth
200 g (about 2¼ cups chopped) wombok, finely chopped + salted
dip: Chinese black vinegar, soy, chilli oil, garlic

STEPS
1. Put 500 g (about 3⅓ cups) flour and 1 cup (250 ml) water in the bowl. Knead; rest 30 min wrapped.
TM SETTINGS: 3 min / mode dough mode
2. Put ginger and garlic in the bowl. Chop. Add 800 g (about 3¼ cups loosely packed) pork. Mince.
TM SETTINGS: 3 sec / speed 7
TM SETTINGS: 8 sec / speed 6
3. Add soy, Shaoxing, sesame, pepper, salt. With blade running, add ½ cup (125 ml) broth a bit at a time.
TM SETTINGS: 1 min / speed 3 / reverse
4. Fold in chives and squeezed wombok.
TM SETTINGS: 20 sec / speed 2 / reverse
5. Roll dough into 100 small rounds, fill and pleat. Boil in a pot 3 times (bring to boil, add ½ cup cold water, repeat) or steam in the Varoma on oiled paper.
TM SETTINGS: 12 min / Varoma / speed 1
6. Portion & store: makes ~8 adult portions (~12 dumplings); a kid portion is half. Freeze in bags of 24. Fridge 1 day raw; freezer 3 months raw (freeze on trays, then bag).

NOTES
Portion size: ~12 dumplings
Batch note: Batch: ~100 dumplings from a full bowl of dough. Mincing pork in the bowl is intentional.
Kids: Kid portion is half; same full-flavour dish.
Fridge life: 1 day raw
Freezer life: 3 months raw (freeze on trays, then bag)

SOURCE: https://thermomix-workbook.pages.dev/recipes/pork-chive-dumplings-jiaozi/