INGREDIENTS

INSTRUCTIONS

Dumpling dough: If the dough feels stiff, add a little more water a
tablespoon at a time, but don't exceed 3/4 cup total. Yields 48
three-inch wrappers. Sift flour into a bowl. Gradually add water,
mixing with a wooden spoon until a shaggy dough forms. Turn the dough
onto a lightly floured surface; knead until smooth and springy, about
5 minutes. Put the dough in a clean bowl, cover with a towel, and let
it rest at room temperature for 20    mins.  Put rested dough onto a
lightly floured surface and knead for 2 min.  Divide dough and shape
each half into a 12" long cylinder 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" thick. Sprinkle  flour lightly on the pieces to
prevent sticking. With a rolling pin,  roll each slice into a 3 inch
circle about 1/8" thick. Pinch the  edges of the rounds to make them
thinner than the middle. Arrange the  rounds in a single layer on a
lightly floured tray or baking sheet,  and cover with a towel.  Fill
each wrapper with about 2 tsp. filling. Fold the wrapper in half,
pinching together in the middle. You are going to make pleats on each
dumpling, but only on one side. Make two small pleats on either side
of the pinched middle. To do this, gather the dough and fold it over
onto itself. Point the pleats toward the middle of the dumpling. Seal
the pleated and unpleated sides by pinching along the top.  You may
freeze any portion at this point. Arrange them in a single  layer on a
tray and seal with plastic. When you are ready to eat  them, do not
defrost. Simply add a few minutes to cooking time.  In a 12 inch non
stick pan, heat 1 tbs cooking oil over medium low  heat. Arrange the
dumplings in the pan, pleated side up, starting  from the center and
radiating out, with the sides just touching. Cook  the dumplings until
the bottoms are lightly browned, about 10  minutes. Add 1 cup of water
or chicken stock; cover the pan and cook  over medium heat until all
liquid has evaporated, about 10 min.  Uncover and drizzle 1 tbs oil
around the inside edge of the pan. Fry  the dumplings until the bottoms
are golden brown, about 3 min. Loosen  the dumplings around 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. Serve the
dumplings fried side up.  Dumpling filling: In a large bowl, combine
ground meat with water,  sherry, soy sauce, sesame oil, salt, ginger.
Add cabbage and mix  until thoroughly blended.  Dumpling dipping sauce:
In a small saucepan, heat the oil over low  heat. Add the ginger and
scallion. Stir for a few seconds until  fragrant. Add the remaining
ingredients and bring to a boil. Serve at  room temperature.  Posted to
EAT-L Digest  by Victor Fiorillo <c62op27@IBX.COM> on Apr  3, 1998

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