Source: David Pistrang
4 cups (approximately) cake flour
1-2/8 cups cool water
Combine flour and water to make a workable dough, knead until texture is smooth and not too sticky. Divide in two sections, wrap in plastic wrap and refrigerate an hour or more.
Filling (or choose your own)
¾ pound napa cabbage
(grate and salt cabbage; let it sit, rinse and drain well before adding to the filling)
lb. ground pork
2 T ground ginger
1 leek grated, grated (use just the white part)
2-3 scallions, grated
2-3 T soy sauce
2 T sherry
2 T sesame oil
1 tsp. salt
¼ tsp. white pepper
Making the Dumplings
When ready to make dumplings, take hunk of dough, create a hole in the middle and stretch until the dough is formed into a ring about 1 inch thick. Pinch off 1-2 inch chunks of the dough, roll out with rolling pin on a lightly floured surface.
Fill each wrapper with a generous scoop of filling. Close dumplings at the top so they have a flat bottom. Pinch a few tiny pinches at the top and curve dumpling to make an arc.
Coat a non-stick pan with 1-2 T oil, add dumplings to pan, then add water to about 2/3 the height of the dumplings. Bring to a simmer and cook covered until the water boils. Turn heat to medium and continue steaming 4 minutes. Remove cover and continue cooking until water evaporates – about 5-7 minutes longer. When ready, the dumplings will be golden-brown and crisp on the bottom.
Serve with dipping sauce: soy sauce, sesame oil, scallion, gingers
Dumplings may be frozen before cooking…add 1 minute to the steaming time when using frozen dumplings.
Feel free to use alternate fillings (ground turkey, all veggies, etc.)