Steamed Dumplings With Dipping Sauce
|All purpose flour||3 Cup (48 tbs)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Ground pork||1 Pound|
|Napa cabbage head||1⁄2 , cored and finely chopped|
|Minced fresh ginger||1 Tablespoon|
|Green onion||1 , minced|
|Light soy sauce||2 Tablespoon|
|Chinese rice wine/Dry sherry||1 Tablespoon|
|Asian sesame oil||1 Tablespoon|
|Ground white pepper||1 Teaspoon|
|Napa cabbage leaves||5 (Use Whole Napa Cabbage Leaves For Steaming)|
|For dipping sauce|
|Minced fresh ginger||1 Teaspoon|
|Light soy sauce||2 Teaspoon|
|Rice vinegar||3 Tablespoon|
|Asian sesame oil||1 Teaspoon|
|Chicken stock||1 Tablespoon|
To make the dough: In a large bowl, combine the flour and boiling water with a wooden spoon.
When cool enough to handle, knead on a lightly floured surface until smooth, and form the dough into a cylinder 2 inches in diameter.
Cut the cylinder into 1 /2-inch pieces and flatten each piece with a small rolling pin into a circle 3 1/2 inches in diameter.
To make the filling: In a large bowl, combine all the ingredients and mix well.
Place 1 tablespoon filling in the center of each circle of dough.
Fold the wrapper over the filling, forming a half circle.
Pinch the edges to seal.
Overlap the cabbage leaves to cover a steamer tray and place the dumplings on top.
Cover and steam over boiling water for 15 minutes.
Meanwhile, make the dipping sauce: In a small serving bowl, whisk all the ingredients together.