Ingredients – Dough
2 cups all-purpose flour
1 cup water
Ingredients – Filling
1 ½ cups Asian greens or napa cabbage, clean and finely shredded
1 cup ground pork
1 green onion, finely minced
¼ tsp fresh ginger, finely minced
1 garlic clove, finely minced
1 T soy sauce
½ tsp salt
1 T rice wine vinegar
¼ tsp white pepper
1. Put flour in a bowl and make a small well in the center. Gently pour the water into the well, stirring slowly.
2. Knead the dough into a smooth ball. Add more water if needed. Cover the ball and rest for 30 minutes.
3. In a deep bowl, combine Asian greens or cabbage with the rest of the filling ingredients. Stir until you get a light mixture.
4. Separate the dough into 3 pieces. Using a rolling pin, roll out each piece to 1/8 inch thickness on lightly floured surface. Using a 2 ½ inch diameter cup or small biscuit cutter, cut circles out of each piece. Collect the scraps and repeat this step.
5. Working with one dumpling wrapper, place a small amount of filling (1 full tsp) in the center of the circle. Fold the dough over the filling, making a half-moon shape. Pinch edges to seal the dumpling. Set aside and continue making dumplings.
6. Bring a large pot of water to a boil, add ½ tsp salt and drop about half the dumplings into the pot. Stir the dumplings so they don’t stick to the bottom. Boil for about 5 minutes.
7. Scoop out dumplings and cook the other half in similar manner. Serve hot. Soy sauce optional.