The key to great dumplings

flour

🥗Healthier: whole wheat flour

Whole wheat flour is more nutritious.

filling (meat, vegetables, or cheese)

🥗Healthier: tofu or legumes

💰Cheaper: cabbage or mushrooms

Tofu and legumes are lower in calories and more nutritious; cabbage and mushrooms are budget-friendly alternatives.

Add 305 grams of Bob's Red Mill all-purpose flour to a bowl.

Mix in 3/4 teaspoon of salt.

Slowly drizzle in 140 grams of water while mixing until scraggly bits form, known as 'suizi'.

Press the mixture into a ball and let it rest for 20 minutes.

Prepare ginger-Sichuan peppercorn water by combining 1/2 tablespoon of Sichuan peppercorns and 1 inch of smashed ginger in a bowl.

Fill the bowl with 2/3 cup of hot boiled water and let it steep for about 30 minutes.

Strain out the ginger and Sichuan peppercorns and let the water chill.

Mince 300 grams of napa cabbage and toss it with 1/2 tablespoon of salt in a bowl.

Mix well and let it sit for 10-15 minutes to purge moisture.

Squeeze out excess moisture from the cabbage and use a tofu or cheesecloth to wring it out completely.

Set the cabbage aside in a small bowl until ready to wrap.

After 20 minutes, knead the dough for about 10-15 minutes until strong and uniform, then let it rest for another 15 minutes.

For the filling, take 300 grams of ground pork belly and add 1 teaspoon each of salt, five spice powder, chicken bouillon powder, cornstarch, soy sauce, and Shaoxing wine.

Mix the ingredients well, then gradually drizzle in the prepared Sichuan peppercorn water while stirring constantly for 3-5 minutes until the filling is sticky.

Combine the pork filling with the prepared napa cabbage and mix well.

Roll out the dough into wrappers and fill them with the pork and cabbage mixture.

Wrap the dumplings and prepare to boil them.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens