Dumplings Recipe | How did you make this

 Dumplings are a type of food that is enjoyed by people all around the world. They can be made in a variety of ways, with different fillings and doughs, and can be boiled, steamed, fried, or even baked. In this recipe, we will be making classic Chinese dumplings, also known as jiaozi. This recipe makes approximately 30 dumplings.


Ingredients:


2 cups all-purpose flour

1/2 teaspoon salt

3/4 cup warm water

1 pound ground pork

2 cups chopped Napa cabbage

1 tablespoon minced ginger

2 cloves garlic, minced

2 tablespoons soy sauce

1 tablespoon sesame oil

1 tablespoon rice wine or white wine

1/4 teaspoon black pepper

2 tablespoons vegetable oil

1/2 cup water

Instructions:


In a large mixing bowl, whisk together the flour and salt. Gradually add the warm water, stirring constantly, until the mixture forms a shaggy dough. {Knead the dough on a floured surface for 5-7 minutes, until it becomes smooth and elastic. Keep that dough covered for about 30 minutes.


In a separate mixing bowl, combine the ground pork, chopped cabbage, ginger, garlic, soy sauce, sesame oil, rice wine, and black pepper. Mix well until the ingredients are evenly distributed.


Divide the dough into 4 equal pieces. Take one piece and roll it into a long rope, about 1 inch in diameter. Cut the rope into small pieces, each about the size of a marble. Repeat with the remaining dough.


Take one dough piece and flatten it with the palm of your hand. Use a rolling pin to roll it into a thin circle, about 3 inches in diameter. Spoon a small amount of the pork filling into the center of the circle, being careful not to overfill.


To shape the dumpling, hold the circle of dough in one hand and use the other hand to pleat the edges together, making small folds all around the edge until the dumpling is completely sealed. Repeat with the filling for the remaining dough.


To cook the dumplings, heat a large skillet or skillet over a medium-high heat.  Add sweet oil to coat the pan and keep rotating. Arrange the dumplings in a single layer in the pan, leaving a little space between each one. Cook for 2-3 minutes, until the bottoms of the dumplings are golden brown.


Add 1/2 cup of water to the pan and immediately cover with a lid. Reduce the heat to medium-low and let the dumplings steam for 8-10 minutes, or until the filling is cooked through and the dumpling wrappers are translucent.


Remove the lid and continue cooking for another minute or two, until the water has evaporated and the bottoms of the dumplings are crispy again. Serve hot with your favorite dipping sauce.


Tips:


You can freeze uncooked dumplings for later. Just place them on a baking sheet lined with parchment paper and freeze until firm, then transfer to a zip-top bag or airtight container and store in the freezer for up to 3 months. To cook frozen dumplings, add them directly to boiling water or a hot pan and increase the cooking time by a few minutes.

If you don't have Napa cabbage, you can use regular green cabbage or even bok choy instead.

To make the filling ahead of time, mix all the ingredients together and refrigerate for up to 24 hours before assembling the dumplings.

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