2 cups all-purpose flour 1/2 tsp salt 3/4 cup boiling water
TO MAKE THE DOUGH 1. Whisk together flour and salt. Slowly trickle in boiling water, stirring with a wooden spoon as you go. 2. When all the water has been added, stir a few more times to cool, then use your hands to bring the mixer together into one dough. 3. When the dough holds together, turn it out into a floured surface and knead for about 2 minutes, or until ball is elastic and surface is nearly smooth. 4. Place dough into a sealed container or plastic bag and let rest for at least 15 minutes and up to 2 hours. Then proceed as photos illustrate, next.
TIPS Alternatively, and more traditionally, you can roll out individual rounds by pinching off a tablespoon of dough one at a time. Either way, be sure to flour each round after forming so that they don't stick together.
8 oz ground pork 1 1/2 cup shredded cabbage 1/2 tbsp sugar (optional) 1 to 1 1/2 tbsp soy sauce 1/2 tbsp sesame oil 1/2 tbsp shaoxing rice wine 1/2 tbsp grated ginger 1 green onion, minced 1-2 cloves garlic, minced 1 tbsp cornstarch
1. fold gently.
2. pleat one side only.
3. pinch all pleats firmly to seal.
5. press down gently to form a flat bottom for frying.
TO COOK: 1. Heat 1-2 tbsp oil in a wok or skillet over medium heat. Place dumplings in a single layer in the wok, leaving a little space between each. 2. Let sizzle until bottoms are browned. 3. Pour 2-3 tablespoons of water into the pan and cover. Let steam for 5-10 minutes, until dumplings are cooked through and water has evaporated.
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