Lightly brush some water around the edge of the dumpling to help with sealing. To shape your dumplings, add some of your filling to the center of your dough circle. Make sure to take your scrap dough and reuse it. Using a 3 ½ inch circular cutter, cut out circles of the dough. Roll it with your rolling pin or pasta roller until very thin but still handleable. Using either a rolling pin or a pasta roller, take a ¼ of your dough and roll it out into a rough rectangle about 1/2 -inch thick. Take your dough and cut it into 4 equal pieces. Wrap your bowl in plastic wrap and let it sit in the fridge until you’re ready to use it. To that bowl, add in 3 cloves of freshly grated garlic, a 2-inch piece of peeled and grated ginger, 1 tablespoon of soy sauce and 1.5 teaspoons of kosher salt. Drain out half of the liquid and add in one bunch of thinly sliced green onions and 1lb. Squeeze to soften and bruise releasing any liquid. Place your cabbage in a bowl and season it generously with salt. Make sure to reserve at least 6 of the outer leaves. To make the fillings, slice and rough chop ¼ head of napa cabbage. Let it rest at room temperature for 1 hour. Shape your dough into thick discs and wrap in plastic wrap. Continue kneading for 5 minutes until smooth. Begin kneading the dough until it comes together. Now add in ¾ cup of boiling water and mix with a wooden spoon to make a rough dough. Whisk in one teaspoon of fine sea salt until evenly incorporated. To serve, remove the dumplings from the pan with a large slotted spoon and serve with the dipping sauce.To make the dough, measure 3 cups of all-purpose flour in a large bowl. Uncover the pan and continue to cook for a further two minutes.įor the dipping sauce, combine all the dipping sauce ingredients together in a small bowl. Check the water half-way through and add more if necessary. Add the water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed. Reduce the heat and cook for about two minutes until they the dumplings are lightly browned. Add the groundnut oil and place the dumplings flat-side down into the pan. To cook, heat a large lidded frying pan (preferably a non-stick pan) until it is very hot. Transfer each finished dumpling to the floured tray and keep it covered until you have stuffed all the dumplings in this way. The dumpling should look like a small Cornish pasty with a flat base and rounded top. Pleat around the edge, pinching with your fingers to seal well. Fold the dough in half and pinch together with your fingers. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water. Using your hands, roll each of the dough pieces into a small ball and then, with a rolling pin, roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.Īrrange the round skins on a lightly floured tray and cover them with a damp kitchen towel to prevent them from drying out until you are ready to use them. With a sharp knife, slice the roll into 16 equal-sized pieces (each piece is about 15g/½ oz). Once the dough is smooth, shape it into a roll about 23cm/9in long and about 2.5cm/1in in diameter, using your hands. Set aside.Īfter the resting period, take the dough out of the bowl and knead it again for about five minutes, dusting with a little flour if it is sticky. Put the dough back in the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.įor the stuffing, while the dough is resting, combine the stuffing ingredients in a large bowl and mix them together thoroughly. Continue kneading until it is smooth - this should take about eight minutes. Tip the dough mixture onto a clean work surface and knead it with your hands, dusting the dough with a little flour if it's sticky. For the dough, place the flour into a large bowl and stir the hot water gradually into it, mixing all the time with a fork or chopsticks, until the water is incorporated.
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