SNACKS - Chinese Dumpling

By Aemelia

Ingredients

• shrimp filling:
• 1/2 lb (225g) raw shrimp, peeled, deveined, and coarsely chopped
• 1/2 lb (225g) ground pork
• 3 stalks green onions, minced
• 1/4 cup (55g) ginger root, minced
• 1 cup (142g) water chestnuts, minced
• 1 tsp (5g) salt
• 3 tbsp (40g) sesame oil
• 2 tbsp (16g) corn starch
• dough:
• (double this for the amount of filling, but easier to make it in 2 batches – or just halve the filling recipe)
• 2 cups (250g) all-purpose flour
• 1/2 cup (113g) warm water
• flour for work surface

Details

Adapted from trissalicious.com

Preparation

Step 1

Filling:
Combine all filling ingredients in a large mixing bowl and mix thoroughly (I mix by clean hand). Cover and refrigerate until ready to use (up to a day, but preferably within an hour or two).

Make the dough, Method 1:
Place the flour in the work bowl of a food processor with the dough blade. Run the processor and pour the warm water in until incorporated. Pour the contents into a sturdy bowl or onto a work surface and knead until uniform and smooth. The dough should be firm and silky to the touch and not sticky.[Note: it’s better to have a moist dough and have to incorporate more flour than to have a dry and pilling dough and have to incorporate more water).

Both dough methods:
Knead the dough about twenty strokes then cover with a damp towel for 15 minutes. Take the dough and form a flattened dome. Cut into strips about 1 1/2 to 2 inches wide. Shape the strips into rounded long cylinders. On a floured surface, cut the strips into 3/4 inch pieces. Press palm down on each piece to form a flat circle (you can shape the corners in with your fingers). With a rolling pin, roll out a circular wrapper from each flat disc. Take care not to roll out too thin or the dumplings will break during cooking – about 1/16th inch. Leave the centers slightly thicker than the edges. Place a tablespoon of filling in the center of each wrapper and fold the dough in half, pleating the edges along one side. Keep all unused dough under damp cloth.

To boil:
Bring a large pot of water to a boil and add dumplings to pot. Boil the dumplings until they float.

To steam:
Place dumplings on a single layer of napa cabbage leaves or on a well-greased surface in a steamer basket with lid. Steam covered for about 6 minutes.

To pan fry (potstickers):
Place dumplings in a frying pan with 2-3 tbsp of vegetable oil. Heat on high and fry for a few minutes until bottoms are golden. Add 1/2 cup water and cover. Cook until the water has boiled away and then uncover and reduce heat to medium or medium low. Let the dumplings cook for another 2 minutes then remove from heat and serve.

To freeze:
Assemble dumplings on a baking sheet so they are not touching. It helps to rub the base of the dumpling in a little flour before setting on the baking sheet for ease of release. Freeze for 20-30 minutes until dumplings are no longer soft. Place in ziploc bag and freeze for up to a couple of months. Prepare per the above instructions, but allow extra time to ensure the filling is thoroughly cooked.