INGREDIENTS

INSTRUCTIONS

Store bought wrappers don't steam as well as home made ones. These can be
frozen. Arrange filled dumplings in a single layer on a tray or baking
sheet. Freeze. Remove and place in a plastic bag. Seal and store in
freezer.
Dumpling Dough--Sift 2 cups all-purpose flour into a bowl. Gradually add
1/2 cup cold water, mixing with a wodden spoon until a shaggy dough forms.
Turn onto lightly floured surface, knead until smooth and springy--five
minutes. Put dough in a clean bowl, cover with a towel, and let rest at
room temperature for 20 minutes. If dough feels stiff, add a little more
water, a tablespoon at a time, but don't exceed 3/4 cup total.
Put rested dough on lightly floured surface and knead it for 2 minutes.
Divide the dough and shape each half into a 12" long cylinger that's about
1" in diameter. With a serrated knife, cut each cylinder crosswise into 24
rounds. Lay the rounds on a lightly floured surface and flatten with the
palm of your hand to about 1/4" thickness. Sprinkle flour on the pieces to
prevent sticking. With a rolling pin, roll each slice into a 3" circle
about 1/8" thick. Pinch the edges of the rounds to make them thinner than
the middles. Arrange rounds in a single layer on a lightly floured tray or
baking sheet and cover with a towel. Makes 48 wrappers.
FOR FRIED DUMPLINGS--In 12" non-stick pan, heat 1 tbsp. oil over medium low
heat. Arrange dumplings in the pan, pleated side up, starting at the center
and radiating out with the sides of the dumplings just touching. Cook the
dumplings until the bottoms are lightly browned--10 minutes. Add 1 cup
water or chicken stock; cover the pan and cook over medium heat until all
liquid has evaporated, about 10 min. Uncover and drizzle 1 Tbsp. oil around
the inside edge of the pan. Fry the dumplings until the bottoms are golden
brown, about 3 minutes. Loosen dumplings aropund the edges with a spatula,
and then set a large serving plate over the pan. Wearing mitts to protect
your hands, quickly invert the pan. Swerve dumplings fried side up.
Posted to MM-Recipes Digest V4 #268 by pooh4jvn@ix.netcom.com on Oct 11,
1997

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