Homemade Dumplings 3 Ways
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HOMEMADE DUMPLINGS
Servings: makes 24-32 dumplings
INGREDIENTS
4 cups flour
1 teaspoon salt
1¼ cups warm water
2 cups red cabbage
2 cups green onions, sliced
6 cloves garlic, minced
4 tablespoons ginger, minced
2 tablespoons sesame oil
2 tablespoons soy sauce
½ pound ground pork
½ teaspoon pepper
1 teaspoon salt
¾ cup mushrooms, diced
¾ cup carrots, diced
½ pound shrimp, peeled and deveined
Sauce
¼ cup soy sauce
¼ cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon crushed red pepper flakes
PREPARATION
- Combine the flour, salt, and warm water and mix until well combined.
- Roll out dough on a floured surface and knead until smooth.
- Separate the dough into 4 equal parts.
- Roll out the piece into a thin log and divide into 6 or 8 pieces depend on the size of dumplings you want.
- Lightly flour the divided piece of dough and roll out piece to a thin circle roughly 4-inches in diameter.
- Keep the dumpling wrappers separated with parchment paper, and repeat with remaining dough.
- Combine cabbage, green onions, garlic, ginger, soy sauce, and sesame oil and mix until well incorporated.
- For the pork filling, combine the ground pork with salt, pepper and 1 cup of the cabbage mixture and stir until well incorporated.
- For the veggie filling combine mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup of the cabbage mixture and stir until well incorporated.
- For the shrimp filling, combine shrimp with 1 cup of the cabbage mixture and stir until well incorporated.
- To assembly dumplings, add roughly 1 heaping tablespoon of filling into the center of a dumpling wrapper.
- With your finger lightly coat 1 half of the outside of the wrapper with water.
- Seal the dumplings using your prefered method.
- With pleating, start from one side and pleat the half of the dumpling closest to you, keeping the other half still.
- Heat oil on medium high in a pan and add a few dumplings, cooking them in batches.
- Once the bottom of the dumplings start to brown, add in a splash of water and cover witg a lid.
- Steam for roughly 5 minutes, or until dumplings are cooked and water has evaporated.
- Enjoy!
Inspo:
http://www.chinasichuanfood.com/dumpling-wrappers/
http://www.chinasichuanfood.com/pot-stickers-chive-and-pork/
http://damndelicious.net/2013/02/20/shrimp-dumplings/
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MUSIC
Zoo Samba
Licensed via Warner Chappell Production Music Inc.
Yummy! They are my fav! May have to try this recipe! Thanks for sharing!