Cook-a-long with OCA-Greater Houston every Thursday at 7pm!

Shandong Pork & Fish Dumplings (Jiaozi)

INGREDIENTS
For the dumpling dough:
6 cups all-purpose flour (780g)
2 cups water (475 ml; use slightly less for those in humid climates)

For the dumpling filling:
2½ pounds mackerel (a little over 1 kg––should yield about 19 ounces/540g fish meat)
12 ounces ground pork (340g, can also substitute ground dark meat chicken)
3 ounces Chinese garlic chives (85g, finely chopped)
1½ teaspoons salt
3 tablespoons vegetable oil
2 tablespoons sesame oil
½ teaspoon white pepper
¼ teaspoon ground Sichuan peppercorns
½ teaspoon sugar
¼ cup Shaoxing wine
3 tablespoons light soy sauce
1¼ cup cold water
3 tablespoons ginger (finely minced)
¼ cup scallions (minced)

For the dipping sauce:
2 cloves garlic (minced)
1 tablespoon light soy sauce
1 teaspoon water
½ teaspoon homemade chili oil

Recipe: thewoksoflife.com/shandong-pork-fish-dumplings

source