Name: Homemade Dumplings
Prep time: 35 min
Cook time: 35 min
Yield: 2
Ingredients: 1 3/4 c. (224 g.) all-purpose flour -; 3 tbsp. (27 g.) cornstarch -; 1/2 tsp. kosher salt -; 1/3 c. (80 g.) boiling water -; 2 tbsp. (30 g.) room-temperature water -; 1 c. finely shredded napa cabbage -; 3/4 tsp. kosher salt -; 6 oz. ground pork -; 1/2" piece fresh ginger, minced -; 1 large clove garlic, minced -; 1/2 tsp. ground white pepper -; 1/2 tsp. freshly ground black pepper -; 3 tbsp. low-sodium soy sauce -; 1 tsp. granulated sugar -; 6 oz. peeled shrimp, finely chopped -; 2 large shiitake mushrooms, finely chopped -; 2 green onions, minced -; 2 tbsp. toasted sesame oil -; 1/2" piece fresh ginger, grated -; 1/4 tsp. granulated sugar -; 3 tbsp. Chinese black vinegar -; 1 tbsp. low-sodium soy sauce -; 2 tsp. toasted sesame oil -; 2 tsp. chili oil (optional) -

Recipe information

Cooking:

35 min.

Servings per container:

Source:

More details

Ingredients for - Homemade Dumplings

1. 1 3/4 c. (224 g.) all-purpose flour -

2. 3 tbsp. (27 g.) cornstarch -

3. 1/2 tsp. kosher salt -

4. 1/3 c. (80 g.) boiling water -

5. 2 tbsp. (30 g.) room-temperature water -

6. 1 c. finely shredded napa cabbage -

7. 3/4 tsp. kosher salt -

8. 6 oz. ground pork -

9. 1/2" piece fresh ginger, minced -

10. 1 large clove garlic, minced -

11. 1/2 tsp. ground white pepper -

12. 1/2 tsp. freshly ground black pepper -

13. 3 tbsp. low-sodium soy sauce -

14. 1 tsp. granulated sugar -

15. 6 oz. peeled shrimp, finely chopped -

16. 2 large shiitake mushrooms, finely chopped -

17. 2 green onions, minced -

18. 2 tbsp. toasted sesame oil -

19. 1/2" piece fresh ginger, grated -

20. 1/4 tsp. granulated sugar -

21. 3 tbsp. Chinese black vinegar -

22. 1 tbsp. low-sodium soy sauce -

23. 2 tsp. toasted sesame oil -

24. 2 tsp. chili oil (optional) -

How to cook deliciously - Homemade Dumplings

1. Stage

In a large bowl, combine flour, cornstarch, and salt. Pour in boiling water and stir with a wooden spoon until moisture is mostly absorbed. Add in room temperature water and continue to stir until a shaggy dough forms.

2. Stage

Using your hands, knead dough until cohesive and smooth and no dry spots remain, 10 to 15 minutes.

3. Stage

Cover and let rest for 30 minutes to 1 hour.

4. Stage

In a medium bowl, toss to evenly combine cabbage with salt. Set aside for 10 minutes.

5. Stage

Transfer cabbage to a clean kitchen towel. Holding towel over bowl, wring out as much water as possible. Discard liquid and reserve cabbage.

6. Stage

In a large bowl, stir together pork, ginger, garlic, white pepper, black pepper, soy sauce, and sugar. Keep vigorously stirring in one direction until the mixture turns into a smooth paste, about 4 minutes. Add in shrimp, mushrooms, green onions, sesame oil, and reserved cabbage, and stir until evenly combined. Transfer to the refrigerator to chill while dough is resting.

7. Stage

In a small bowl, stir together all sauce ingredients. Set aside until ready to serve.

8. Stage

On a very lightly floured surface, divide dough in half and roll each half into a 1”-thick rope. Cut each rope up into twelve 1” pieces, rotating the rope 90° after each cut. Place each piece of dough cut-side up, then flatten with the heel of your palm. Using a rolling pin, roll each piece of dough into a 3½” disc. Keep wrappers loosely covered with a kitchen towel or plastic wrap to prevent drying out.

9. Stage

Place a tablespoon of filling just below center on each wrapper. Fold top half of the dough over bottom half and pinch border to seal. Alternatively, pleat dumplings by making small folds and pinching firmly to seal the edge. Place on a cutting board or baking sheet lightly dusted with flour. Repeat with remaining dough and filling.

10. Stage

In a large pot of boiling water over medium-low heat, cook dumplings in batches until they float, 4 to 5 minutes. Transfer to a plate and repeat with remaining dumplings.

11. Stage

Serve with dipping sauce on the side.