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Wrappers
1 1/2 cup flour
1/2 cup just-boiled water
[Makes approximately 36]
Combine hot water into the flour with a wooden spoon until it’s
cool enough to use your hand to finish incorporating the flour.
Form dough into a ball and put it in a plastic bag or in a bowl
covered with plastic wrap and let rest for at least 30 minutes.
(You can also make the dough the day before.)
After a half-hour, flour your work surface liberally, cut the
dough ball in half, and then roll each half into a long snake,
about 18 inches long. Divide each snake into 18 1-inch long
pieces. (If you’re going by weight, cut each piece so it weighs
around 10g each.)
Flour your surface again, put down your 1-inch pieces, flour the
top of it and roll out into a circle about 2 1/2 inches in
diameter (they should about the thickness of a toothpick.) Flour
the wrapper again and set aside. (The flour keeps the wrappers
from sticking together if you’re stacking them on top of each
other. Also put a damp paper towel on top of your stack to keep
them from drying out.)
Filling
1/2 lb. ground pork
1 inch of grated ginger
2 cloves garlic
1 tablespoon vegetable oil
1 tablespoon sesame oil
1 tablespoon vinegar
2 tablespoons soy sauce
4 tablespoons water
Pinch of salt
Black pepper
1 cup chopped scallions (you can also sub in bok choy or napa
cabbage but blanch them first)
Combine all the ingredients and mix the filling until it looks
like paste.
Assembly
When the onion has begun to loose its raw look, add the wine (or
Get a little bowl and fill it with water to seal the dumplings.
Place about a 1/2-1 tablespoon of filling in the center. Wet the
edge of half the wrapper. Fold the wrapper in half over the
filling and press the edges together. Then pleat the edges to
seal. (This
blog has my favorite demos of how to do different folds.)
Steam for 7 minutes. Or pan fry over medium-heat with a little oil
and drizzle in some water and cover for 7 minutes.
Source: Jackie
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