Wrapper Ingredients:
For making around 30 dumpling wrappers
All-purpose flour, about 2 cups, plus some for dusting
Water, 1/2 cup
Salt, 1/8 teaspoon
Making Dumpling Wrappers:
To begin making the dumpling wrappers, put the flour and salt in a large bowl. Stir in the water, until the dough comes together. Move the dough to a flour-dusted parchment/wax paper, and knead it, dusting with more flour to keep it from sticking, until it is smooth to the touch, with no cracks or pockets of flour.
Knead the dough until it forms a firm ball. Use a dough scraper or a flour-dusted knife to cut it into pieces. Roll each piece into a log, and cut it into equal pieces. Flatten the pieces with your hands, and roll each one into a 3-to-4-inch round wrapper. Transfer to floured parchment/wax paper.
Note: Covering the dough with a lightly moistened towel to keep it from drying out.
3. Now your dumplings are ready to be filled.
Dumpling Filling Ingredients:
1 pound ground pork (Did you Know: Dumplings come in many varieties. You may also use lamb, chicken, shredded cabbage & carrots for vegan dumplings.)
1 tablespoon of grated ginger
2 tablespoons of soy sauce
2 tablespoons of sesame oil
1 teaspoon of white pepper
1/2 teaspoon of salt
1/2 teaspoon of red pepper (Optional)
1/4 cup finely chopped garlic chives or scallions work well too.
Dumpling Instructions:
To prepare the filling, place all the ingredients in a large mixing bowl, and use your hands to combine them until they are well blended. Place a rounded tablespoon of the filling at the center of each wrapper, and gently squeeze the edges shut. As you work, push out any air bubbles and fix any tears. You can freeze them in ziploc bags using parchment or wax paper in between each dumpling or bring a large pot of water to boil.
Add dumplings to boiling water, boil for 3 minutes. Add 1 cup of cold water to boiling water. Once the water begins to boil again, add 1 cup of cold water. Continue this process 2 more times until the dumplings turn puffy and translucent. Use a slotted spoon to transfer to a plate and serve immediately if you desire boiled style dumplings.
(See picture below for boiled dumplings)
For pan fried dumplings. Use a large frying pan. Add 1 tablespoon of sesame oil and heat on high heat. Add dumplings to oil and brown on each side until desire browning. Serve immediately.
I have three different sauces to go with my dumplings.
1. Soy Sauce or Chinese Mustard (Both can be bought in your local supermarket)
2. Chile Oil
1 teaspoon chili powder (or chile flakes)
2 tablespoons sesame oil
3. Dumpling Sauce
1 tablespoon chives or scallions
6 tablespoons soy sauce
4 tablespoons Chinese rice vinegar
4 teaspoons sesame oil
2 teaspoon hot chile oil
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