DUMPLING FOLDING TECHNIQUES RECIPES

Steps:

• Fill a small bowl with water if using store bought dumplings.
• Mix together water and flour. Knead for about 3-4 minutes. The dough should not be sticky it should be a bit tacky. You shouldn't need to flour the surface.
• Place all dumpling ingredients ground pork, chopped shrimp, ginger, garlic, soy sauce, Shaoxing wine, salt, white pepper, cabbage, green onions and sesame oil in a bowl and mix with a wooden spoon until well combined and all ingredients are evenly distributed.
• In a large skillet, heat over medium heat and coat pan with oil.
• Take 1 tablespoon of your filling and place in the middle of your dumpling wrapper.
• Once the ball of dough is smooth, place in a bowl and cover with plastic wrap and let rest for 40 minutes.
• To test the seasoning of the dumpling filling, I take about a teaspoon of filling on a plate and microwave for 30 seconds or less until cooked and taste and adjust seasoning accordingly if necessary.
• Working in batches, add dumplings in a single layer and cook until bottoms begin to brown, about 1 minute.
• Wet the tip of your finger and run around the dumpling wrapper. Fold as desired, e.g. you can use your fingers to pleat the dumpling wrapper as desired. You do not need to wet finger if you made your own dumpling wrappers, they usually can seal shut just fine without water.
• After 40 minutes take dough out and knead a few more times.
• Add about 1/2 cup water, cover and cook for 3 to 4 minutes.
• Dumplings may be frozen at this point and steamed at a later date or they can be cooked immediately.
• Roll dough into a rope and cut into small pieces about 12 to 13 grams or 14 to 16 grams for larger dumplings. Make sure to cover up dough you aren't using because it dries up quickly. I typically cover dough I am not working on with damp paper towel.
• Remove the lid and cook until the liquid has evaporated completely and the bottoms are crisp and golden brown, about 2 more minutes. Repeat with remaining dumplings, adding more vegetable oil as needed.
• Roll each piece of dough into a ball then using a rolling pin, roll balls out very thin, brush with some flour to prevent rolling pin from sticking.
• Pour over desired amount of chili oil and coat dumplings.
• Work quickly to roll and fill as dumpling wrappers form a crust quickly. I typically only roll out about 3 dumpling wrappers, fill three and then move on to the next set.
• Serve immediately.