Shandong Pork and Mackerel Dumplings (Jiaozi)

Portion the dough: Divide the rested dough into 8 pieces and keep the unused pieces covered so they do not dry out. Roll one piece into a thick rope, then cut it into 10 g pieces.

Roll the wrappers: Working with one piece at a time, flatten it lightly and roll it into a 3-inch round wrapper. Roll from the edge toward the center while turning the dough so the edges are thinner and the center stays slightly thicker to support the filling.

Fill and shape the dumplings: Place about 1 tbsp of filling in the center of each wrapper. Fold the wrapper in half and press the edges together firmly to seal, gently pressing the filling downward as you close the dumpling. Set the finished dumplings on a parchment-lined tray.

Test the seasoning: Before shaping the full batch, boil 2 or 3 dumplings and taste them. Adjust the filling if needed with a little more soy sauce, Shaoxing wine, ginger, or salt, then continue shaping the remaining dumplings.

Boil the dumplings in batches: Bring a large pot of water to a boil and add the dumplings, stirring gently as they go in so they do not stick. Do not overcrowd the pot, and keep the pot uncovered while cooking.

Finish cooking: When the water returns to a boil, add 1 cup of cold water. Repeat this 2 more times, letting the water come back to a boil between each addition. The dumplings are done when they float, look slightly puffed, and the water has boiled again after the third addition of cold water. Remove with a slotted spoon and serve immediately.