Boiled Dumplings (Jiao Zi)

Boiled Dumplings (Jiao Zi)

• 4 1/2 cups (500 g) flour, sifted 
• 10 1/2 oz (300 g) lean boneless pork or mutton, minced 
• 1 tsp salt, or to taste 
• 6 1/2 tbsp (100 g) scallions, chopped 
• 2 tsp ginger, chopped 
• 1/8 tsp five-spice powder 
• 1/2 tsp MSG (optional)

Mix the flour with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes. 

To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions. 

Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used. 

Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladel, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.

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