Filling: ½ lb ground pork, chicken or mixed
1 Tbs each fresh ginger and garlic, finely grated
2 Tbs green onion, finely chopped
2 Tbs soy sauce
1/4 tsp white pepper
Dough Wrapper: Use pre-made dumpling wrappers or make homemade dough.
3 cups all-purpose flour
About 1½ c cold water
Filling: Mix ingredients together well.
Dough: Mix cold water in flour, ¼ c at a time, only as much as necessary to form smooth dough. Knead into a smooth ball. Cover and let rest 20 min.
Rolling/Wrapping: Divide into 3-4 portions and roll into long logs. Cut into 2 inch pieces, roll into balls.
Flatten pieces and use rolling pin (or glass jar) to make flat, thin round wrappers.
Place 1T of filling in each wrapper. Fold, crimp and seal well. No leaky dumplings–it’s unlucky!
Cooking: Boil water in large pot.
Gently drop in 8-12 dumplings (not too crowded, gently swirl with spoon). Bring to boil then add ¼ c cold water.
Bring to boil again and if dumplings float to the top, they are ready! (Pork fillings may take one more boil to cook fully. Test one by cutting in half. Meat is done when meat is no longer pink.
Serve with soy sauce, ponzu or our award-winning, all natural, family recipe dipping sauces, mix 'n' match delicious! The number of dumplings depend on if you want 2-3 per person as an appetizer or as a meal, 8-12 per person (and how much time and energy you have to wrap them!) Have the kids participate and wrap their own :)
Make dumplings or shu-mai that “sit up”–cooks/looks better than if they lay flat. You can steam popular, delicious “soup dumplings” too (put a little chunk of frozen bouillon inside!). Making homemade dough isn’t hard–all-purpose flour and water, knead until smooth. Nothing like it–e.g. fresh pasta vs. dried. We teach it in our homemade Dumplings classes. Remember leftover dumplings (next day best) make great potstickers for breakfast, lunch, or snack!