Dumplings with pangasius

• INGREDIENTS

2 1/4 cups flour, plus more for kneading and rolling

1 cup boiling water

12 ounces of pangasius, roughly chopped and chilled

1 tablespoon ice water

4 tablespoons cold butter, cubed

2 tablespoons mirin (rice cooking wine)

1 tablespoon sesame oil

1 Tbsp fresh ginger, grated or finely minced

1 small garlic clove, minced

1 tablespoon soy sauce

1/2 teaspoon salt

1/8 teaspoon white pepper

1/4 cup finely chopped garlic chives or scallions

• DIRECTIONS

1. Put flour into a medium bowl. Add boiling water and stir until combined. Cover with plastic and let rest at room temperature for 30 minutes.
2. Once the dough is hydrated and cool enough to handle, knead until very smooth, 5 to 10 minutes. Work in just enough flour so the dough is not sticky. Cover and rest at room temperature for 30 more minutes.
3. Add the pangasius to a food processor and pulse until finely chopped. Add 1 tablespoon ice water and continue to pulse to a paste.
4. Add the cold butter, mirin, sesame oil, ginger, garlic, soy sauce, salt, and pepper. Pulse to combine thoroughly.
5. Transfer to a bowl and fold in garlic chives. Cover and refrigerate 1 hour to let the flavors come together.
6. Form dough into a long rope and cut into 36 even pieces. Flatten the pieces of dough into circles and roll out to about 3 1/2 inches in diameter, with the edges of the dough thinner than the center.
7. Wet the edges, place a small amount of filling in the middle, and fold in half and crimp or pleat to seal.
8. Place dumplings in a steamer on high, leaving a little space in between, and steam for 5 to 7 minutes.