| Ingredients: 2 1/2 Cup(s) flour 1 Cup(s) boiling water 5 Cup(s) chopped chinese cabbage 1/2 Teaspoon(s) salt 12 Ounce(s) pork, ground 1 1/2 Tablespoon(s) soy sauce 1 1/2 Tablespoon(s) oil, toasted sesame 1 Tablespoon(s) oil, vegetable 1 Tablespoon(s) vinegar, rice wine 1 Tablespoon(s) hoisin sauce 1/4 Teaspoon(s) white pepper 4 chopped scallions |
Directions:
Make the wrappers In a food processor, add the flour and turn the processor on low. While it is running, pour in 1 cup of boiling water and run for about 30 seconds until the dough comes together. The hot water will make the dough hydrate more quickly and will limit the gluten, making the dough stretchier. Kneed the dough for 2-3 minutes, then wrap in plastic wrap and set aside at room temperature. After 30 minutes, it should be ready. Clean the food processor to be ready to make the filling. Add the chopped napa cabbage to the food processor. Pulse about 8 to 10 times to get small pieces. Add salt to the chopped cabbage to remove the water. Mix in the salt, then let sit for 10 minutes. Squeeze out the water. Add the ground pork to a food processor. Add soy sauce, sesame oil, vegetable oil, rice wine vinegar, hoisin sauce, ginger, 0.5 tsp salt, white pepper. Pulse about ten times. Add the minced cabbage and scallions. Pulse until combined. About eight pulses. Place the filling in a bowl and cover with plastic wrap. Let sit in the fridge to firm up a little. Divide the dough into quarters on an unfloured counter. Divide the filling into quarters. Roll the dough into an 8 inch cylinder and divide in half. Then divide each piece into 5 pieces. Eventually we will have 40 wrappers and 40 portions of filling. Flatten each dough piece with your palm. Then roll out to 3.5 diameter circles. Place one tablespoon of filling on the wrapper. Lift up the top and bottom edges of the wrapper making a saddle shape and stick together. Flute the edges and then curve into a crescent. Try not to leave any air pockets inside. Repeat 40 times. Start with a cold skillet and brush evenly with oil. Arrange 20 dumplings in the skillet. Cook over medium heat until spotty brown on the bottom. Remove from heat. Add half a cup of water and return to heat. Bring to a boil and cover. Simmer for six minutes. Remove the lid and bring up to medium high for 1 to 3 minutes until browned on one side. Plate with crusty side up. |