14oz.(400g) ground pork
7oz.(200g) cooked chicken breast
2 tbsps.chopped scallion
2 tbsps.freshly grated ginger root
2 tbsps.sesame oil
10-15 cups water
1 tbsp.light soy sauce, low sodium
Proper quantity of salt
1 tbsp.Shao-Hsing rice wine, or dry sherry
1.Add 11-18oz.(300-500g) flour in a big basin, drizzle 1/2 cup of water in occasionally, use both of your hands to make dough, knead it for 5-10 minutes until smooth. Cover with a wet cloth and let stand to rise for30-60 minutes.
2.Cut the dough widthways in half, roll out each into long rolls of 2 cm.or 3/2-inch diameter.
3.Cut each lengthways into small buttons, then press them by your palm.
4.Roll them out into thin flat wrappers of 6 cm. or 3-inches diameter by rolling pole.
5.Cut the cooked chicken breast into small cubes, about 1/2-inch length, then combine with ground pork, chopped scallion, minced ginger, sesame oil, 1 cup water, and Seasoning A in a mixing bowl, stir with chopsticks in one direction until it likes a paste. Serve as filling in next step.
6.Spread the wrapper across your palm of one hand, then use a spoon to place a small clump filling in the center(PA), then fold in half, use your forefinger and thumb to nip the edge of dumpling from the two sides to the middle.
7.Bring 10 cups water in a large pot on to boil, place all the dumplings into the boiling water, cover and cook over high heat, when it starts to boiling, pour into 1 cup cold water, then reduce heat to medium, keep cooking with the lid on, stirring occasionally. Add 1-2 cups cold water when boiling at the second time, continue to cook over medium heat, stirring occasionally, add another 1-2 cups cold water when boiling at the third time. When the dumplings float to the surface, it means they are cooked, drain them well in a colander, remove to a plate, serve immediately.