INGREDIENTS

INSTRUCTIONS

Mash the tofu to yield about 3/4 cup. To make the filling, combine
mashed tofu with the minced ingredients, salt, soy sauce, and sesame
oil. To make the wrappers, mix flour and water by hand, kneading just
enough to make a ball of dough. Cover and let rest for at least an
hour. Place on a lightly floured board, and knead for 2 minutes or  so.
With palms of your hands, roll it into a long, cylindrical shape,  12
inches inches long, 1 inch in diameter.  Cut crosswise into  1/2-inch
pieces; you will have 24. If your climate is dry, keep the  dough
covered. Shape these, cut-side up, into a round shape. Flatten  them
with the palm or heel of your hand on a flour-dusted board.  With a
pastry roller, small rolling pin, piece of dowel, or even an  empty jar
-- all of these should be wielded under the palm of your  hand -- roll
each into a round wrapper, 3 inches in diameter, thicker  in the
center, thinner toward the edge. This is easily done by  rolling the
pastry roller from the edge of the piece of dough to the  center, and
back again, turning the dough counterclockwise a little  with your left
hand after each roll. Continue all the way around  several times, also
turning the dough over once or twice, until you  have a thin, 3-inch
wrapper. To assemble, place 1-1/2 teaspoons  filling (or as much as the
wrapper will hold) in an elongated mound  in the center of each
wrapper; fold the dough over the filling so  that the edges meet. Press
the edges together for a tight seal, at  the same time making four or
five tiny pleats, pinched tightly flush  with the edge. Be sure that it
is completely sealed to keep the water  out and the filling in. (With
commecial wrappers, it may be necessary  to moisten half of the inside
edge first to get a seal.) Bring 4 cups  water to the boil in a pot.
Immerse eight dumplings at a time for 3  minutes (add an extra minute
if frozen -- do not defrost them first).  Lest they break open, add a
little water to slow the boil whenever it  becomes too rapid. Stir
occasionally in case some of them stick to  the bottom (true to their
name). After 3 minutes, remove the  dumplings with a slotted spoon.
Cook the remaining two batches in the  same way. Serve hot, accompanied
by small dipping saucers of soy  sauce and vinegar (cider or Chinese
dark), mixed in roughly equal  proportions, or to taste, and thinned
with water or mushroom liquid  if too strong; add perhaps a drop of
sesame and/or chile oil. Some  people like to add a little crushed
garlic, minced green onion,  and/or gingerroot. Advance preparation:
These can be assembled ahead  and frozen. Do not defrost before
cooking.  From Gemini's MASSIVE MealMaster collection at
www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 35
Calories From Fat: 9
Total Fat: 1g
Cholesterol: 0mg
Sodium: 66.2mg
Potassium: 38.1mg
Carbohydrates: 5.1g
Fiber: <1g
Sugar: <1g
Protein: 1.6g