Dumplings

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Mix flour together. Stir salt into water. Mix salty hot water with flour with fork until shaggy. Then knead for five to seven minutes until a nice ball forms. Wrap with plastic wrap. Let sit for 15 to 20 minutes.

Step 2

Divide into 4 to 6 pieces. Using a roller or a pasta roller (start at thick setting, end at 5 or 6), roll into a very thin sheet. Flour both sides. Using a 4 inch circular cookie cutter, make the wraps. Flour between wraps.

Step 3

Mix all ingredients in bowl. Knead for two minutes or until well mixed.

Step 4

Add a heaping tablespoon into the middle of the wrapper. Brush the perimeter of the wrapper with water. Fold and pinch shut. First, fold like a taco and pinch the top together. Then, pinch and crimp one section at a time towards the center. Three crimps per side, alternating the crimp side. Make sure there are no air bubbles in the pocket and the dumpling is sealed.

Step 5

Cooking, steamed, fried, or skirt fried

Step 6

Place 3 leaves of cabbages on steamer basket. Place as many dumplings as you can fit on cabbage leaves so they are not touching. Cover and steam over boiling water for 10 minutes. Optionally add a bit of sesame oil.

Step 7

Heat up just enough vegetable oil to bottom of pan for a very thin layer. Once hot, add dumplings in a circular pattern, as many as you can without touching. Cook for two to three minutes until the bottom is browned.

Step 8

Once browned, do not move the dumplings. Add 1/4 cup water to the pan. Cover with a lid. Steam for 3 minutes. Remove lid and keep cooking until all water steams off.

Step 9

Instead of adding water in step 8 above... mix a half cup of water and two tablespoons or 19 gms all purpose flour, and mix well together. Poor into pan after browning dumplings covering the full bottom of the pan. Cover and cook for 3 to 4 minutes. Then uncover and keep cooking until all water steams off. Loosed from pan and invert the pan onto a plate.