Panfried Dumplings
Ingredients
Dough
- 2 ½ C all purpose flour
- 2/3 C boiling water
- 1/3 C cold water
Filling
- 1 lb. ground pork, lean
- 2 black Chinese mushrooms, rehydrated and chopped
- 10 oz Chinese (Napa) cabbage, blanched, lightly squeezed and chopped
- 2 T ginger, peeled and chopped
- 2 T green scallion, finely chopped
- 2 T soy sauce (NOT low sodium!!!)
- ½ t salt
- 2 T sesame oil
Easy dipping sauce
- 2 T soy sauce
- 1 T vinegar (we use a brand of Asian vinegar called Chinkiang)
- 1 tsp sugar
- 1 tsp sesame oil
- hot sauce (optional)
Instructions
To make dough wrappers
- 1
Add boiling water to flour and mix (recommend using a pair of chopsticks and your hands). Once dough starts to come together into clumps, add the cold water. Knead into a very smooth and soft dough. Test if it's ready by pinching (should be soft and elastic). Let rest for 15-30 minutes.
To make filling
- 1
Combine all filling ingredients and mix thoroughly.
To make dumplings
Best to see demo!
- 1
Divide dough into quarters. Roll each quarter into a tube and cut each tube into 10 evenly sized pieces. Roll each piece into a ball then flatten into a disc (~1.5-2 inch diameter). Use rolling pin to roll each piece into a circle (~3 inch diameter; not too thin – you don't want the wrapper to break when you fill it).
- 2
Place 1-2 teaspoon of filling in the center of the dough circle. Fold wrapper in half. Pinch together the top (right in the middle of the semi-circle). Make two pleats on either side, pinching together to seal.
To cook
- 1
Heat a non-stick frying pan. Add 2 T oil. Arrange the dumplings side by side to cover the bottom of the pan. Fry over medium heat. Pour 2/3 C warm water mixed with 1 tsp vinegar over the dumplings. Cover and cook until water has evaporated. Uncover and cook a little longer to brown the bottoms. Shake the pan a little and check to make sure you are not burning the bottoms of the dumplings. You want them to be golden brown.