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Dumpling: Boiled Meat Dumplings

Source of Recipe

internet


List of Ingredients

8 ounces cabbage, finely chopped
1 teaspoon salt
1 cup water
2 ounces chive or scallion (green only) minced
8 ounces pork loin chopped fine (not too lean)
3/4 teaspoon salt
1/2 teaspoon MSG
3 tablespoons sesame oil
1/4 teaspoon fine ground pepper
1 teaspoon ginger root, minced
3 cups flour
3/4 cup water

SAUCE 1:
1 cup soy sauce
1/2 cup broth
1 teaspoon white or cider vinegar
1/2 teaspoon sesame oil
1/4 teaspoon sugar
1 teaspoon scallion, chopped

SAUCE 2:
1 cup soy sauce
1/2 cup broth
1/2 teaspoon sesame oil
1/4 teaspoon red pepper flakes or hot pepper oil


Recipe

Sprinkle cabbage with salt. Let stand 15 minutes. Drain. Add 1 cup water and squeeze dry, discarding liquid. Add chives and pork. Mix all together with seasoning ingredients. Knead flour and water together until it is a smooth dough. Let rest 10 min. Roll out into a long cylinder and divide into 48 or 50 pieces. Roll out each piece into a 2" circle. Put 1/3 oz filling (approximately) in each circle.

Fold circles over and seal with water, pleating one side artistically as you go (optional!). If you pleat, you will get one crinkled side and one straight side, and the dumplings will pull into a slightly curved or crescent shape; otherwise you will have straight, flat, boring-looking dumplings that still taste fine. To cook: Boil 12 cups water. Lower heat to low. Cook dumplings for 4 min, covered, stirring occasionally. This produces a standard restaurant dumpling.