Hand-Rolled Three-Treasure Jiaozi with Sizzling Chili Dip

Method

1. Mix the flour and dough salt in a bowl and drizzle in the water while stirring with chopsticks until shaggy. Press into a ball, cover and leave 10 min, then knead for 5 min until smooth; it should feel as soft as an earlobe. Wrap and rest for 30 minutes.

   Add in this stepAll-purpose flour 200 gSalt for the dough 1 pinchLukewarm water for the dough 100 ml

2. Put the Sichuan peppercorns in a small bowl, pour over the hot water and let steep for 10 min until cool. Strain and keep only the water.

   Add in this stepSichuan peppercorns ½ tspHot water (for the peppercorns) 60 ml

3. Devein the shrimp and pat dry. Mash half to a paste with the flat of a knife and cut the rest into 1 cm pieces. In a large bowl, stir the pork, shrimp paste, soy sauce, oyster sauce, Shaoxing wine, ginger, salt and white pepper in one direction for 4 min, adding the cooled pepper water 1 tbsp at a time. When it is sticky enough to lift as one mass, fold in the shrimp pieces and refrigerate.

   Add in this stepRaw peeled shrimp 100 gGround pork 160 gLight soy sauce 2 tspOyster sauce 1 tspShaoxing wine 1 tspGrated ginger 1 tspSalt ½ tspWhite pepper 1 pinch

4. Wash the chives, dry them completely, cut into 5 mm pieces and toss with the peanut oil first. Fold the chives and sesame oil into the filling just before wrapping; mixed in early, the chives turn watery.

   Add in this stepGarlic chives 80 gPeanut oil (or vegetable oil) 2 tspToasted sesame oil 2 tsp

5. Roll the dough into a rope 2.5 cm thick and cut 10 g pieces. Dip the cut sides in flour and flatten with your palm. Roll only the edges with a small rolling pin, turning as you go, into 8 cm rounds that are slightly thicker in the center. Add 15 g of filling, fold into a half-moon, press the edges firmly, then squeeze gently with both thumbs and index fingers into a plump ingot shape. This takes about 35 min.

6. Bring the water to a rolling boil in a 24 cm pot over high heat, about 10 min.

   Add in this stepWater for boiling 3 L

   high heat

7. Number of batches: 1. Add the dumplings and gently push the water with a ladle. Keep on high heat and add 100 ml cold water each time it returns to a boil, three times, about 8 min per batch; homemade wrappers are thicker than bought ones and need a little longer. They are done when they float, the wrappers look slightly translucent and spring back when pressed.

   high heat

8. Put the chili flakes, garlic and sesame seeds in a heatproof bowl. Heat the oil in a 16 cm small pan over medium heat for 1 min until it just starts to smoke, then pour it over the chili so it sizzles (stand back; it spits). Once it settles, stir in the black vinegar and soy sauce and serve with the dumplings.

   Add in this stepChinese chili flakes 2 tspMinced garlic 1 tspWhite sesame seeds 1 tspVegetable oil (for heating) 2 tbspChinese black vinegar (Chinkiang) 2 tbspLight soy sauce 1 tbsp

   medium heat