We have weekly cravings for Chinese.
Seriously, I could live above a Chinese restaurant, never have to cook again, and be more than OK with that.
One gets tired of
paying for all that take out though.
Not to mention, we have yet to find the perfect spot.
We like this and that at place A.
That and this at place B.
:::sigh:::
So, in my quest to try to fulfill our cravings at home, I did some searching online.
From Away had posted this recipe for one of my fave dishes.
I will be making this again. We all ate a bunch!
Ingredients:
Dough
2 Cups all purpose flour
1 Cup boiling water
FIlling
½ a small head of napa cabbage (rough chop)
1 Tsp kosher salt
2 Scallions (rough chop)
½ Lb ground pork
2 Tsp soy sauce
1 Tbsp dry sherry
2 Tsp sugar
Dipping Sauce
2 Tbsp soy sauce
2 Tbsp rice vinegar
1 Tsp sugar
1 Tbsp scallion (thin sliced)
1 Tsp ginger
Directions:
Dough
1. Place flour in food processor, slowly drizzle in water until dough is formed
2. Form into a ball and transfer to a bowl.
3. Cover with a damp towel and let rest for 30 minutes
Filling
1. Place cabbage and salt in food processor and pulse until finely chopped.
2. Transfer to a strainer set over a bowl and allow to rest for 30 minutes
3. Place scallions, pork, soy sauce, sherry, and sugar into food processor.
4. Pulse into a paste
5. Squeeze remaining moisture out of cabbage.
6. Add cabbage to bowl with the pork, fold together with a spatula
1. Divide dough into 4 sections, and then each section into 10 tablespoon sized balls
2. Roll each ball into a round 3 ½-4 inches in diameter
3. Place 1 tablespoon of filling into the center of each wrapper
4. Moisten the edges with a wet finger.
5. Fold in half and pinch closed. Pleat the front edge of the wrapper.
Dipping Sauce
1. Combine all sauce ingredients in a small bowl and set aside
Cook dumplings
1. In large pot of boiling water, cook dumplings a couple at a time for 3 minutes per batch
2. Optional: pan fry each after boiling
Print
Come party with me
HERE!
