Jiaozi with Ground Turkey and Chinese Chives

Prepare the dough by mixing 110g flour with 60ml warm water until a smooth ball forms. Knead for 5 minutes, cover, and rest for 30 minutes.

Combine ground turkey, chopped chives, finely shredded napa cabbage, and sesame oil in a bowl. Mix vigorously until the filling becomes sticky and emulsified.

Roll the dough into a thin log and slice into small, equal pieces. Flatten into circular wrappers.

Place a generous teaspoon of the turkey-chive mixture in the center of each wrapper. Fold and pleat the edges to seal tightly, ensuring no air pockets remain.

Bring a large pot of water to a rolling boil. Carefully drop the dumplings in, stirring gently to prevent sticking. Boil for 6-8 minutes until they float and the skins appear translucent and slightly puffed.

Serve immediately with a side of hoisin sauce for dipping. The dumplings should be hot and fragrant, with a juicy, savory interior contrasted by the chewy, elastic wrapper.