Chinese Meat Dumplings (Jiaozi)

Method

1. Start with the dough. Add flour, a pinch of salt, and oil. Gradually add water. Transfer to a work surface and continue kneading. If it needs more water, add it little by little. Knead until compact, smooth, and homogeneous. Let it rest.
2. Now prepare the filling. Separate the white and green parts of the spring onion. Dice the white part and add to the minced pork. Also chop the green part and set aside. Peel the ginger with a spoon. Cut it into thin slices, then julienne, then small dice. Add to the bowl. Add a pinch of salt, pepper, rice wine (or white wine), soy sauce, sesame oil, and a whole egg. Mix all ingredients well. Let rest in the refrigerator.
3. Meanwhile, work on the dough. On a lightly floured surface, roll out the dough into a thin sheet, about 2-3 mm thick. Use a round cutter to cut out disks.
4. Fill each disk. Slightly flatten and fold. Pinch and twist quickly, using your thumb to push the filling toward the center. Ready.
5. You can cook them steamed, but I prefer pan-fried. Add a drizzle of oil to a pan and arrange the dumplings, leaving space between them. Once they sizzle, add water until it reaches halfway up the dumplings. Cover immediately and cook over medium heat for 10-15 minutes.
6. Remove the lid and cook for another 2 minutes.
7. Prepare the sauce: soy sauce, the green part of the spring onion, a drizzle of vinegar, and a drizzle of sesame oil. Plate the dumplings.