Classic Chicken Dumplings

1.Prepare the dumpling wrappers: In a large bowl, combine the flour and warm water. Mix until a shaggy dough forms, then knead on a floured surface for 8-10 minutes until smooth. Cover and let rest for 30 minutes.

2.While the dough rests, make the filling: In a large bowl, combine ground chicken, scallions, garlic, ginger, soy sauce, sesame oil, Shaoxing wine, salt, white pepper, chopped napa cabbage, and cornstarch. Mix thoroughly until the filling is cohesive and slightly sticky.

3.Divide the rested dough into 24 equal pieces. Roll each piece into a ball, then flatten and roll out into a 3-inch round wrapper, keeping the remaining dough covered to prevent drying.

4.Place about 1 tablespoon of filling in the center of each wrapper. Fold the wrapper in half and pleat the edges to seal, pinching tightly to ensure no filling escapes.

5.To steam: Line a steamer basket with parchment or lightly oil it. Arrange dumplings in a single layer, leaving space between each. Steam over boiling water for 10-12 minutes, until the dumplings are cooked through and the wrappers are translucent.

6.To boil: Bring a large pot of water to a gentle boil. Add dumplings in batches, stirring gently to prevent sticking. Boil for 5-6 minutes, or until dumplings float and the filling is cooked through.

7.While dumplings cook, prepare the dipping sauce: In a small bowl, combine soy sauce, rice vinegar, sesame oil, sugar, chili oil (if using), and chopped scallions. Stir until sugar dissolves.

8.Serve the dumplings hot with the dipping sauce on the side. Garnish with extra scallions or sesame seeds if desired.