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1. Mix the flour with the boiling water using chopsticks until shaggy, then knead 5 minutes until smooth. Cover and rest 30 minutes.
2 cup All-purpose flour,
0.5 cup Boiling water
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2. Toss the chopped napa cabbage with a pinch of salt, rest 10 minutes, then squeeze out excess liquid. Thinly slice 2 scallions for the filling and reserve the rest. In a bowl, mix the ground chicken, cabbage, minced ginger, the 2 sliced scallions, light soy sauce, 1 tbsp Shaoxing wine, sesame oil, white pepper and cornstarch. Stir in one direction for 2 minutes until sticky.
12 oz Ground chicken (thigh),
1 cup Napa cabbage, finely chopped for filling,
1 tbsp Fresh ginger, minced,
2.0 piece Scallions,
2 tbsp Light soy sauce,
1 tbsp Shaoxing wine,
2 tsp Toasted sesame oil,
0.5 tsp Ground white pepper,
1 tsp Cornstarch,
1 tsp Salt
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3. Divide the rested dough into 24 pieces, dust with a little neutral oil and flour, and roll each into a 3-inch (8 cm) round. Place a heaping teaspoon of filling in each center, then fold and pinch the edges tightly to seal.
2 cup All-purpose flour,
1 tbsp Neutral oil for dusting and pan
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4. Bring the chicken stock to a simmer with the ginger slices, the remaining 4 scallions (smashed, whites and greens separated, greens reserved for serving), and the remaining 1 tbsp Shaoxing wine. Simmer gently 15 minutes, then strain out the solids and season with salt.
4.0 piece Scallions,
1 tbsp Shaoxing wine,
6 cup Chicken stock,
6 slice Fresh ginger, sliced into coins,
1 tsp Salt
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5. Return the strained broth to a gentle boil. Add the dumplings in batches and cook 6 to 7 minutes, until they float and the filling is cooked through to 165°F (74°C).
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6. Add the bok choy during the final 1 to 2 minutes until just tender. Ladle into bowls and garnish with the reserved scallion greens, thinly sliced.
6 piece Scallions,
4 piece Bok choy or baby spinach
