Steamed Pork Dumplings with Homemade Wrappers
- For the dough:
- 2 cups all-purpose flour
- 1 cup boiling water
- For the filling:
- 1/2 a small head of napa cabbage, roughly chopped
- 1 teaspoon kosher salt
- 2 scallions, roughly chopped
- 1/2 pound ground pork
- 2 teaspoons soy sauce
- 1 tablespoons dry sherry
- 2 teaspoons sugar
- For the dipping sauce:
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 teaspoon sugar
- 1 tablespoon scallion, thinly sliced
- 1 teaspoon ginger, grated on a microplane
For the dough:
Place flour in food processor. With machine running, slowly drizzle in water until cohesive dough is formed. Allow dough to ride around inside of processor for 30 seconds. Form into a ball using floured hands, and transfer to a bowl. Cover with a damp towel and let rest for at least 30 minutes.
For the filling:
Place cabbage and salt in food processor and pulse until finely chopped. Transfer to a strainer set over a bowl, and allow to rest for 30 minutes. Meanwhile, place scallions, pork, soy sauce, sherry, and sugar in bowl of food processor. Pulse into a paste, transfer to a large bowl, and set aside.
After cabbage has purged, squeeze any remaining moisture out with your fists, then transfer to the bowl with the pork. Fold together with a spatula.
Divide dough into 4 sections, and each section into 10 small tablespoon-sized balls, making 40 balls total. On a well-floured work surface, roll each ball into a round 3 1/2- to 4-inches in diameter. Arrange wrappers on a floured board or parchment; if you try and stack them, they may fuse back together into one giant dough ball.
To form dumplings, place 1 tablespoon of filling in the center of a wrapper. Moisten the edges of the wrapper with a wet fingertip or a pastry brush. Fold in half and pinch the bottom-right corner closed. Pleat the front edge of the wrapper repeatedly, pinching the edge closed after each pleat until the entire dumpling is sealed. Transfer sealed dumplings to a lightly floured wooden or parchment-lined board.
For the dipping sauce:
Combine all sauce ingredients in a small bowl and set aside at room temperature.
To cook dumplings:
In a large pot of boiling water, cook dumplings 6-8 at a time, for three minutes per batch. Stop here, or, for pan-fried dumplings, heat a few tablespoons of vegetable oil in a large skillet and sear bottoms of dumplings until golden brown. Serve immediately with dipping sauce.