Jiaozi: Pork and Chive Dumplings, Boiled and Pan-Fried

Make the dough: combine the flour and boiling water while stirring with a fork. Add cold water and mix until a shaggy dough forms. Knead for 5 minutes until smooth and slightly tacky. Cover and rest 30 minutes.

Make the filling: combine the pork, chives, ginger, soy sauce, Shaoxing wine, sesame oil, white pepper, and salt. Stir vigorously in one direction only for 2 minutes until sticky and springy.

Divide the dough into 4 portions. Roll each into a long rope about 2cm thick. Cut into 12-gram pieces. Flatten each piece into a circle, then roll with a small rolling pin, rotating the dough, until you have a circle about 8cm wide -- thin at the edges, slightly thicker in the center.

Place a heaped teaspoon of filling in the center. Fold into a half-moon and press the edges together firmly, pleating the front edge against the flat back edge (5-7 pleats). Press to seal completely. Place on a floured tray.

To boil: bring a large pot of water to a boil. Add the dumplings in batches. When they float to the surface, add a cup of cold water. Bring back to a boil. Repeat once more. Drain when the wrappers are translucent and the filling is cooked -- about 7-8 minutes total.

To pan-fry (potsticker method): heat 15ml oil in a non-stick pan over medium-high heat. Add the dumplings pleated-side up, flat-side down. Cook until the bottoms are golden -- 2-3 minutes. Add 80ml water, cover immediately, and steam until the water evaporates -- 3-4 minutes. Remove the lid and let any remaining moisture cook off until the bottoms are crisp again.

Serve with Chinkiang black vinegar, soy sauce, sliced ginger, and chili oil for dipping.