Ingredients

The following ingredients have 48 Servings
  • 2 cups flour
  • 1 cup boiling water
  • 1 lb ground pork
  • 6 oz Napa (celery cabbage or regular green cabbage)
  • 3 tsp coarse salt (divided)
  • 1/4 cup finely chopped green onion--the white and the green part
  • 1 tbsp finely chopped cilantro OR 1/2 tsp dehydrated
  • 1 large clove of garlic (minced very finely)
  • 1 tsp cornstarch
  • 1/2 tsp sesame oil
  • 1 tbsp soy sauce
  • 1/8 tsp grated fresh ginger or a pinch of dried
  • 1 tbsp dry sherry

Instruction

  • Start by making the filling.
  • Shred the cabbage finely and sprinkle with 2 tsp of the coarse salt and toss. Set aside for 5 minutes.
  • Mix the meat and remaining ingredients plus the leftover 1 tsp coarse salt in a medium bowl. Squeeze out the water from the shredded cabbage and add to meat mixture, mixing well. Set aside.
  • For the dough, mix the flour and boiling water until a soft dough forms. Turn out onto floured work surface and knead until smooth and elastic, about 5 minutes. Cut dough in half. Roll each half into a 12-inch roll. Cut 1/2-inch portions of dough from the roll. Roll each 1/2-inch portion into a 3-inch circle. Place about 1 tbs of filling in each circle. NOTE: I roll out ALL my dough circles before I begin to fill them. Process is cleaner and also more efficient.
  • Bring the edges of the circles up and seal very well, pinching to pleat slightly. This will form a crescent-shaped dumpling. They can be shaped other ways, but I find that to be a complete PAIN and the shape I make them in is the one the restaurants make them in.
  • Heat a large skillet over medium-high heat. Add about 1 tbs vegetable oil if using a regular pan, 1/2 tbs if using non stick. When oil is very hot, add the dumplings, pleated side up in the pan. Fry for about 3-5 minutes or until the bottoms are golden brown and start to crisp. Add 1/2 cup water, cover and reduce heat to medium, and steam until all water is absorbed; about 5-7 minutes.
  • These can be served with a dipping sauce made with 1 cup soy sauce, 1/2 tsp sesame oil and 2 tbs honey mixed together. Put these ingredients in a small saucepan and heat, stirring, until honey is dissolved.
  • Makes about 48 dumplings and they can be frozen and reheated.