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Thursday, March 29, 2018

Steamed Asian Dumplings



Dough -
4 cups all-purpose flour (plus more for working and rolling dough)
1 3/4 cups boiling water
½ tsp salt
Filling -
1 pound of ground pork
2 Tbsp + 1 tsp fresh ginger, minced fine
1 Tbsp + 1 tsp sesame oil
2 Tbsp soy sauce
2 Tbsp dried apricots, minced fine
a small handful of green onions, chopped fine (~ 1/4 cup)
1 large carrot, grated
2-3 cups napa cabbage
½ - 1 tsp salt
optional - black pepper to taste
Dipping Sauce -
1/3 cup soy sauce
1/3 cup rice wine vinegar
1 tsp sesame oil
1 Tbsp brown sugar
1/3 cup chopped green onions or chives
* optional - Sriracha chili sauce for heat if you would like.

Dough: In a stainless steel bowl, mix 4 cups flour and 1/2 tsp salt. Slowly add boiling water to flour in 1/4 cup increments. Mix until a ball is formed and the dough is not too hot to handle. On a floured surface, knead the dough until it becomes a smooth, elastic ball. This took me about 10 minutes. Place back in the bowl and cover with a damp cloth.  Allow to rest for at least 1 hour.

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