PORK AND CABBAGE DUMPLINGS RECIPE RECIPES

Steps:

• The filling: Place the cabbage in a food processor, add 1/2 teaspoon salt, and pulse until finely chopped but not puréed. Wrap the chopped cabbage in a clean kitchen towel and squeeze to remove juices, then transfer to a large bowl. Add ginger, garlic, scallions, and, if desired, garlic chives. Add the shrimp and pork and season with 1/4 cup soy sauce, sesame oil, and salt and pepper. Mix together by hand.
• Taste the filling by poaching or frying a small amount, and adjust seasonings to taste. To prepare the dipping sauce, combine soy sauce, rice vinegar, scallions, and toasted sesame seeds in a small bowl.
• To wrap, place 1 tablespoon of filling into the center of a dumpling wrapper. Wet the wrapper's edges, then fold in half to form a taco-like shape. Make a pleat on the side facing you about 20 degrees from the apex of the half-circle and seal with your fingers to the back of the skin. Repeat on the other quarter, in mirror fashion, and seal the dumpling completely, trying to eliminate any air pockets. Repeat until all filling is used.
• To pan fry, heat oil in a large, nonstick pan over high heat. Add the dumplings in one layer so that they do not overlap. Add water to come halfway up the dumplings, and cover the pan. Reduce the heat to medium-high and cook until all water is evaporated and the bottoms are browned and crispy, about 10 minutes. Alternatively, the dumplings can be steamed until cooked through, about 5 minutes in a steam basket.
• Transfer the dumplings to a plate and serve with a dipping sauce.

Steps:

• For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated. Add more water if the mixture seems dry.
• Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. Continue kneading until it is smooth - this should take about eight minutes.
• Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
• For the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Set aside.
• After the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky.
• Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands.
• With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.
• Arrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them.
• Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Fold the dough in half and pinch together with your fingers.
• Pleat around the edge, pinching with your fingers to seal well. The dumpling should look like a small Cornish pasty with a flat base and rounded top.
• Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way.
• To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Add the groundnut oil and place the dumplings flat-side down into the pan.
• Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Check the water half-way through and add more if necessary. Uncover the pan and continue to cook for a further two minutes.
• For the dipping sauce, combine all the dipping sauce ingredients together in a small bowl.
• To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.