Ginger Pork Dumplings

Combine 1 3/4 cups all-purpose flour with 3/4 cup hot water and mix until a shaggy dough forms. Knead for 8-10 minutes until smooth and elastic, then rest in a covered bowl for 20 minutes.

While dough rests, mince the peeled ginger finely and combine with ground pork, 1/4 cup light soy sauce, and the thinly sliced scallions in a bowl. Mix gently until just combined, being careful not to overwork the filling.

Divide the rested dough into 12 equal pieces. Roll each piece into a ball, then flatten into a 3-inch round using a small amount of flour for dusting.

Place 1 tablespoon of pork filling in the center of each round. Fold the wrapper in half over the filling and gently pleat the curved edge, then press to seal.

Bring a large pot of water to a rolling boil. Working in batches, add dumplings and stir gently to prevent sticking.

Cook until dumplings float to the surface, then continue cooking for 2-3 minutes until they float steadily.

Remove cooked dumplings with a slotted spoon and transfer to a serving platter. Serve hot with the remaining 1/4 cup light soy sauce for dipping.