Dumplings

Ingredients

Directions

1. 1. Mix 2 cup flour with 20-25 teaspoons of water. May need to add more or less water depending on how you like the consistency.
2. a. To prevent flaking, you can add a little bit of water at a time, work it in, and take out the clump
3. b. Repeat a until all the flour is in a clump
4. 2. Knead until dough is desired consistency
5. a. Soft, stickier dough will produce stretchier, thicker wrappers. Easy to work with, but the skin won’t be as thin
6. b. Harder dough will be able to produce thinner wrappers, but require more work.
7. 3. Let the dough sit for 30 minutes to an hour
8. 4. Spread a little flour onto the surface
9. 5. Take the dough and roll it into a long, thin tube about 2cm (3⁄4 inch) in diameter
10. 6. Cut into pieces about a finger thick (1cm, 1⁄2 inch)
11. 7. Roll the pieces
12. a. Roll over it once or twice to get it bigger and flatter
13. b. Hold it with thumb and middle finger in the center
14. c. Roll up to thumb
15. d. Rotate the wrapper around your thumb
16. e. Repeat c and d until the wrapper is flat enough
17. i. We do this because it gives us an even roll, and leaves the center a
18. little thicker
19. 8. Take the wrappers, flour them up and stack them for later

1. 1. Finely cut up a thumb of ginger and a half head of garlic (you can use less garlic if you find it strong). Set aside.
2. 2. Finely dice the chives (20) and green onions (4). Set aside.
3. 3. Add 1lb of protein into a mixing bowl
4. a. 1lb meat and some combination of optional meat (try not to add in the full quantity of shrimp AND fish - this can be too much meat!)
5. b. OR 6 scrambled eggs
6. c. If using chicken, cut it as small as possible, and use breadcrumbs later on to soak up the sauces
7. 4. Add in the following:
8. * 1 egg
9. * 1⁄8 cup of soy sauce
10. * 2 tsp oyster sauce
11. * 1 tsp salt
12. * 1 tsp sugar
13. * 1 tsp MSG
14. * The garlic and ginger from step 1
15. * Pepper to taste (~1-2 tsp recommended)
16. * 4 tbsp oil
17. 5. Mix until even
18. 6. Add in chives and green onions from step 2
19. 7. Mix until even
20. 8. Take a small amount of filling and microwave it.
21. 9. Taste the sample.
22. 10.Adjust ingredients, and repeat steps 8 & 9 until suited to taste. Please note it
23. should be a little salty!

1. 1. Prepare a small dish of water to dip your finger in
2. 2. Grab a wrapper
3. 3. Wet finger, and apply around the inner edge of the wrapper
4. 4. Grab a spoonful of filling, and add it to the center
5. 5. Pinch two opposite sides of the wrapper together
6. 6. Fold the wrapper
7. a. For i. ii. iii. iv.
8. b. For i. ii.
9. frills:
10. Fold from the center to the side.
11. Fold a little wrapper onto itself as you fold.
12. Squeeze hard at the ends.
13. Squeeze the entire edge once done to ensure its sealed.
14. simplicity:
15. Cup the edge between the thumb and index finger of either hand. Squeeze it all together!
16. 7. Apply flour to outside of wrappers if it’s not floured up to prevent sticking
17. 8. Line them up!

1. Prepare about 3 cups of water per 10 dumplings in a pot. Do note you can cook this in multiple batches!
2. Bring water to boiling.
3. Once water is boiling, add in dumplings.
4. Wait until the water starts boiling again
5. Add in about 1⁄2 cup of cold water
6. Repeat steps 4-5 two more times (three in total)
7. Remove dumplings!
8. You can also drink the dumpling water! Very tasty. If you find it a little bland, you can salt the water.

1. Add oil to skillet
2. Heat to medium
3. Add dumplings. Cook until they start browning on the bottom
4. Add in a 1⁄2 cup of water, cover, and let it cook for 3 minutes
5. Remove cover and cook until all the water evaporates

1. Mix in some combination of black vinegar, soy sauce, chili oil, sesame oil, and sugar. I would recommend mostly black vinegar with a few spoons of chili oil and sesame oil.
2. You can freeze all the remaining dumplings! You can cook them the same straight out of the freezer.
3. Be careful when eating! Dumplings can be very hot, and it can have hot water inside.