3 cups all-purpose flour
up to 1 1/4 cups cold water
1/4 teaspoon salt or baking power
1 cup ground pork or beef
1 tbsp soy sauce
1 teaspoon salt
1 tbsp Chinese rice wine or dry sherry
1/4 teaspoon freshly ground white pepper, or to taste
3 tbsp sesame oil
1/2 green onion, finely minced
1 1/2 cups finely shredded Napa cabbage
4 tablespoons shredded bamboo shoots
2 slices fresh ginger, finely minced
Add soy sauce, salt, rice wine and white pepper to the meat then add the
remaining ingredients and mix well.
1.Stir the salt into the flour or baking powder can be used in place of salt to
give the dough a softer and smoother consistency. Slowly stir in the cold water
to form a smooth dough.
2.Knead the dough into a smooth ball. Cover the dough and let it rest
for at least 30 minutes.
To make the dumpling dough: knead the dough until it forms a smooth ball. Divide
the dough into 60 pieces. Roll each piece out into a circle about 3-inches in
Place a small portion (about 1 level tablespoon) of the filling into the middle
of each wrapper. Wet the edges of the dumpling with water. Fold the dough over
the filling into a half moon shape and pinch the edges to seal. Continue with
the remainder of the dumplings.
To cook, bring a large pot of water to a boil. Add half the dumplings, giving
them a gentle stir so they don't stick together. Bring the water to a boil, and
add 1/2 cup of cold water. Cover and repeat. When the dumplings come to a boil
for a third time, they are ready. Drain and remove. If desired, they may be
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