In a mixing bowl, add salt to flour and add water gradually. Mix with a spatula/dough scraper until no more loose flour can be seen. Combine and knead into a dough. Leave to rest (covered) for 10 minutes then knead again until smooth.
Cover and rest the dough again for 30 mins until it becomes soft. Press each piece into a small disc with the palm of your hand. Use a rolling pin to flatten it into a thin disc. Dust with flour if it sticks.
In a big bowl, combine all the dumpling ingredients together, making sure that the chives & spring onions are cut finely so as to achieve a solid mix. Season with salt and pepper.
Prepare a small bowl of water, to use as sealant. Wrap the dumplings up and use water to seal and 'pleat' the dumpling.
You can choose to boil or fry the jiaozi. For the boiling method, bring a pot of water to boil and put in the Jiaozi, once the jiaozi floats to the surface, transfer to a plate.
In a medium heat frying pan, put in some oil and start cooking each dumpling. When it colors, add about 3 tbsp of water and cover your pan. Let it steam through. Serve with dipping sauce:combine black vinegar, shredded ginger, and chopped chili.
Want to cook this with your team? D'Open Kitchen runs hands-on cooking team-building classes in Singapore.
