Preparation. Make the jiaozi (dumpling) wrapper: 1. Combine the flour, water and salt in a mixer. Knead until it forms a smooth dough, and rest it for 30 minutes.

Once all the dumplings are assembled, steam them for 20 minutes. Serve hot with soy sauce, a lemon sauce and honey, garnished with some green chilli flakes, if desired. Enjoy!

Home cooks in search of a veggie soup dumpling may have more luck, as I did. Before attempting my own version, I consulted Li, who has successfully made a veggie version with mushrooms and tofu.

Add the rest of the dumpling ingredients, except the wrappers, and mix well. Place a dumpling wrapper on your palm. Add 2 generous teaspoons of the vegetable mixture to the middle of the wrapper.

Without the pressure to put on a show, I can settle into Genevieve Ko’s tofu and spinach-filled dumplings with chile crisp, from-scratch wrappers and all, which will sustain me well into 2025.