Steamed Dumplings With Dipping Sauce Recipe
Ingredients
| Dough | ||
| All purpose flour | 3 Cup (16 tbs) | |
| Boiling water | 1 1/2 Cup (16 tbs) | |
| Ground pork | 1 pound (Filling) | |
| 1/2 head Napa cabbage, cored and finely chopped | ||
| Minced ginger | 1 Tablespoon (Filling) | |
| Green onion | 1 , minced (Filling) | |
| Light soy sauce | 2 Tablespoon (Filling) | |
| Salt | 1 Teaspoon (Filling) | |
| Sugar | 1 Tablespoon (Filling) | |
| 1 tablespoon Chinese rice wine or dry sherry | ||
| 1 tablespoon Asian sesame oil | ||
| Ground white pepper | 1 Teaspoon (Filling) | |
| Egg | 1 (Filling) | |
| 3 to 5 whole Napa cabbage leaves for steaming | ||
| Dipping Sauce | ||
| Minced ginger | 1 Teaspoon (Filling) | |
| Light soy sauce | 2 Teaspoon (Filling) | |
| Rice vinegar | 3 Tablespoon (Filling) | |
| Sugar | 2 Teaspoon (Filling) | |
| 1 teaspoon Asian sesame oil | ||
| Chicken stock | 1 Tablespoon (Filling) | |
Directions
To make the dough: In a large bowl, combine the flour and boiling water with a wooden spoon.
When cool enough to handle, knead on a lightly floured surface until smooth, and form the dough into a cylinder 2 inches in diameter.
Cut the cylinder into 1 /2-inch pieces and flatten each piece with a small rolling pin into a circle 3 1/2 inches in diameter.
To make the filling: In a large bowl, combine all the ingredients and mix well.
Place 1 tablespoon filling in the center of each circle of dough.
Fold the wrapper over the filling, forming a half circle.
Pinch the edges to seal.
Overlap the cabbage leaves to cover a steamer tray and place the dumplings on top.
Cover and steam over boiling water for 15 minutes.
Meanwhile, make the dipping sauce: In a small serving bowl, whisk all the ingredients together.
When cool enough to handle, knead on a lightly floured surface until smooth, and form the dough into a cylinder 2 inches in diameter.
Cut the cylinder into 1 /2-inch pieces and flatten each piece with a small rolling pin into a circle 3 1/2 inches in diameter.
To make the filling: In a large bowl, combine all the ingredients and mix well.
Place 1 tablespoon filling in the center of each circle of dough.
Fold the wrapper over the filling, forming a half circle.
Pinch the edges to seal.
Overlap the cabbage leaves to cover a steamer tray and place the dumplings on top.
Cover and steam over boiling water for 15 minutes.
Meanwhile, make the dipping sauce: In a small serving bowl, whisk all the ingredients together.
Chef
