Chinese Dumplings Style
- Ready In:
- 2mins
- Ingredients:
- 27
- Yields:
-
48 dumpligs
ingredients
-
Dough
- 4 cups all-purpose flour
- 1⁄4 teaspoon salt
- 2 cups hot water
-
Filling
- 2 boneless duck breasts, and legs with skin put through meat grinder fitted with medium blade
- 1 cup finely chopped savoy cabbage
- 3 tablespoons chopped scallions
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped chives
- 1 egg, lightly beaten
- 2 tablespoons chili paste
- 1 tablespoon hoisin sauce
- 2 tablespoons cornstarch
- 1 teaspoon ground ginger
- 1 teaspoon Chinese five spice powder
- 1 bit salt & freshly ground black pepper
-
Sauce
- 1 cup black vinegar
- 1⁄4 cup rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons fresh lime juice
- 1 tablespoon chili paste
- 2 tablespoons chopped cilantro leaves
- 2 tablespoons chopped mint leaves
- 1 tablespoon chopped Thai basil
- 1⁄2 habanero pepper, minced
- 1 peanut oil, for cooking
- 1 cilantro leaf, for garnish
- 1 lime wedge, for garnish
directions
- For the dough:.
- Whisk the flour with the salt and stir in the water until dough is shaggy.
- Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky.
- Rest, covered, while you make the filling and the sauce.
- For the filling:.
- Place all the ingredients in a large bowl and mix until thoroughly combined.
- To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary.
- For the sauce:.
- Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top.
- To Assemble and Cook:.
- Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings).
- Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you also.
- Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough.
- Using your fingertip or a small pastry brush, wet the edge of the dough.
- Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers.
- Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated.
- The corners of the dumpling should curl slightly away from you, toward the unpleated side.
- Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.
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