Ingredients: |
Ingredients: 2c. All purpose flour
1c. boiling water
Filling:
8 oz. celery cabbage
3 tsp. salt, divided
1 lb. lean ground pork
1/4 c. finely chopped green onions, with tops
1 tbsp. white wine
1 tsp. cornstarch
1 tsp. sesame oil
A dash of white pepper
Dipping sauce:
1/4 c. soy sauce
1 tsp. sesame oil
2-4 tbsp. vegetable oil
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Directions: |
Directions:1. Cut the cabbage across into thin strips. Mix with 2 tsp. salt and set aside for 5 minutes. Squeeze out the excess moisture. In a large bowl, mix the celery cabbage, pork, green onions, wine, cornstarch, the remaining salt, sesame oil, and the pepper.
2. In a bowl, mix the flour and 1 cup boiling water until a soft dough forms. Knead the dough on a lightly flour surface about 5 minutes, or until smooth. Divide the dough in half. Shape each half into a roll 12 inches long and cut each roll into 1/2 inch slices.
3. Roll 1 slice of dough into a 3 inch circle and place 1 tablespoon pork mixture in the center of the cirlce. Lift up the edges of the circle and pinch 5 pleats up to create a pouch to encase the mixture. Pinch the top together. Repeat with the remanining slices of dough and filling.
4. Heat a wok or nonstick skillet until very hot. Add tablespoon vegetable oil, tilting the wok to coat the sides. If using a nonstick skillet, add 1/2 tablespoon vegetable oil. Place 12 dumplings in a single layer in the wok and fry 2 minutes, or until the bottoms are golden brown. Add 1/2 cup water. 5. Cover and cook 6 to 7 minutes or until the water is absorbed. Repeat with the remaining dumplings. To make the dipping sauce, in a small bowl, mix the soy sauce with 1 teaspoon sesame oil. Serve with dumplings. |
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