Name: Best Homemade Dumplings
Prep time: 35 min
Cook time: 30 min
Total time: 65 min
Ingredients: 1 3/4 cup all-purpose flour; 3 tbsp cornstarch; 1/2 tsp kosher salt; 1/3 cup boiling water; 2 tbsp room-temperature water; 1 cup finely shredded napa cabbage; 3/4 tsp kosher salt; 6 oz ground pork; 1/2 inch 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 tbsp green onions, minced; 2 tbsp toasted sesame oil; 1/2 inch 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

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Best Homemade Dumplings | recipicity

Ingredients

24 servings

1 3/4 cupall-purpose flour
3 tbspcornstarch
1/2 tspkosher salt
1/3 cupboiling water
2 tbsproom-temperature water
1 cupfinely shredded napa cabbage
3/4 tspkosher salt
6 ozground pork
1/2 inch piecefresh ginger, minced
1 large clovegarlic, minced
1/2 tspground white pepper
1/2 tspfreshly ground black pepper
3 tbsplow-sodium soy sauce
1 tspgranulated sugar
6 ozpeeled shrimp, finely chopped
2 largeshiitake mushrooms, finely chopped
2 tbspgreen onions, minced
2 tbsptoasted sesame oil
1/2 inch piecefresh ginger, grated
1/4 tspgranulated sugar
3 tbspChinese black vinegar
1 tbsplow-sodium soy sauce
2 tsptoasted sesame oil
2 tspchili oil(optional)

Instructions

1
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
Using your hands, knead dough until cohesive and smooth and no dry spots remain, 10 to 15 minutes.
3
Cover and let rest for 30 minutes to 1 hour.
4
In a medium bowl, toss to evenly combine cabbage with salt. Set aside for 10 minutes.
5
Transfer cabbage to a clean kitchen towel. Holding towel over bowl, wring out as much water as possible. Discard liquid and reserve cabbage.
6
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.
7
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.
8
In a small bowl, stir together all sauce ingredients. Set aside until ready to serve.
9
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.
10
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.
11
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.
12
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.
13
In a large pot of boiling water over medium-low heat, cook dumplings in batches until they float, 4 to 5 minutes.
14
Transfer to a plate and repeat with remaining dumplings.
15
Serve with dipping sauce on the side.

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