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1
Crush the ginger and scallion with the flat side of a cleaver blade or a heavy object and leave to soak for 5-10 minutes in 1/4 cup of cold water.
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2
Make the stuffing: place the pork in a bowl.
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3
Add the fragrant soaking water from the ginger and scallion, discarding the pieces, and mix well until it has been absorbed.
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4
Gradually pour in the chicken stock, mixing well to allow the pork to absorb it.
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5
You should end up with a loose, moist stuffing.
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6
Add all the seasonings and mix well.
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7
Make the pastry: Combine the flour and salt in a large mixing bowl and make a well in the center.
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8
Bring the water to a boil, remove it from the heat to let it stop bubbling, and then pour it onto the flour.
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9
Mix in quickly with the handle of a wooden soon.
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10
When the mixture is cool enough to handle, transfer it to a work surface and knead to a smooth dough.
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11
Make the wrappers: working on a lightly floured surface, break the dough into two or three pieces.
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12
Roll each one out into a sausage about 1 inch thick.
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13
Break off teaspoon-sized pieces and flatten them with the palm of your hand.
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14
Roll the flattened pieces into circles about 2 1/2 inches in diameter.
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15
(Unless you are working very quickly, its a good idea to cover the remaining dough with a damp kitchen towel to pre vent it from drying out).
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16
Place about a teaspoon of stuffing into the center of each dumpling skin.
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17
Fold the skin gently in half and, starting at one end, join the two sides together with a series of pinches.
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18
Place the finished dumpling on your work surface, pushing it slightly to give it a flat base.
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19
Cook the dumplings: heat a heavy, flat-bottomed frying pan or skillet over a medium flame.
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20
Pour in enough lard or peanut oil to coat the surface generously.
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21
When the oil is hot, arrange all the dumplings in the pan in neat rows.
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22
Drizzle them with warm water 2-3 tablespoons for every 5 dumplings.
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23
Cover the pan with a lid and steam over a medium heat for 4-5 minutes.
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24
Then remove the lid to allow the steam to escape, drizzle the dumplings with a little oil (about 1/2 tablespoon for every 5 dumplings), replace the lid, and fry for 2-3 minutes more, until their bottoms are toasty and golden brown.
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25
As the dumplings cook, move the pan around the hot plate to brown them evenly.
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26
To serve, remove them with a spatula and turn them upside down onto a serving plate, so you can see their golden bottoms.
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27
Serve immediately.
