Ingredients

Homemade Dumpling Wrappers

• 300 g all-purpose flour (about 2 c)…yes, I weighed my flour
• 165 g very warm water (about 2/3 c), 110ºF-120ºF…and I weighed & took a temp of the water too!

Dumplings

• 1-1/2c cabbage, finely chopped
• 1 t cornstarch
• 1 lb ground pork
• 2 T ginger, minced
• 2 T garlic, minced
• 1/4 c green onions, thinly sliced
• 2 T soy sauce
• 1 T Shaoxing wine or cooking sherry
• 1-1/2 t toasted sesame oil
• 1/2 t salt
• 1/2 t white pepper

Instructions

Make the dumpling wrappers

Add the flour & water to the bowl of stand mixer & mix together dough hook. Knead on low until all the water has been absorbed. Mix on medium-low until a dough starts to form, about 2-3 min, scraping down the bowl as needed. When the dough comes together, shape it in a ball, cover it with plastic wrap & let rest for 30 min.

By hand, knead the dough again until it is smooth & elastic. Rest it again for another 30 min.

Shape it into a ball.

Make the dumpling filling while you wait for the wrappers to rest

• Toss the cabbage with a pinch of salt in a large bowl & mix well. Let rest for 10 to 15 min, the squeeze out & drain as much of the extra water as possible.
• Mix together 2 T water with the cornstarch & stir into the pork until it forms a paste.
• Mix in the ginger, garlic, green onions, soy, wine or sherry, sesame oil, salt, white pepper & cabbage until incorporated.

Make the dumplings

• After the dough has rested, poke the center of the dough with your finger & stretch it out to create a bagel shape. Keep stretching and rotating it out into a large, thin ring.
• Cut the ring & you should have a rope of dough. Roll it out until it is about 1.5 inches in diameter. Cut off 6 pieces and weigh the pieces of dough, about 10-12 grams each, which looks like about 1 T of dough. Cover the rope of dough so it doesn’t dry out.
• Take each piece of dough & roll it into a ball, then flatten it with your palm until it is about 1.5 inches, lightly dusting with flour as needed. On a lightly floured work surface, use a rolling pin & roll into a disc about 3.25 to 3.5 inches in diameter. Lightly flour & cover with plastic wrap while you roll out the other 5 portions of dumpling dough. Once you’ve rolled out 6 wrappers, shape your dumplings. (See Note below on how many dumplings to make at a time).
• Place 1 T of filling in the middle of the wrapper. Fold over into a half-moon shape & pinch the edges to seal. You may need to lightly moisten the edges of the wrapper with water to help seal.
• After you’re done making the 6 dumplings, continue to roll out & make your dumplings with the rest of your dough, 6 at a time.

Cook your dumplings

• In a nonstick pan, over medium heat, heat up a small amount of oil. When hot, lay the dumplings in the pan, in one layer. Cook, until slightly browned, then add 2-4 T of water, cover & cook for 3-4 min. When the water has cooked off, lift off the lid & continue cooking until the bottoms are brown and crisp. Enjoy hot, with soy sauce and chili oil!

Note

How many dumplings to make at once

If you’re working with a partner, one of you can roll out dumpling dough while the other makes dumplings. Otherwise, if you’re by yourself, 6 is probably the right amount. Freshly made dumpling wrappers need to be used almost immediately otherwise they become dry & difficult to shape & the seams won’t hold together.

Taken from i am a food blog · Celebrating the awesomeness of food.