Dumplings

by 1988cate

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INGREDIENTS

4 cup Flour
1 1/4 cup water
1/2 lb ground pork
2 leaves Cabbage
2 green onion
2 tsp Fresh ginger
1 tbsp garlic
2 tbsp soy sauce
2 tsp seasame oil
2 tbsp Corn starch
1/2 lb Shrimp
garlic

Servings

INSTRUCTIONS

Directions:

1. Mix the flour and water in a food processor until incorporates.

2. Knead the dough on a floured surface until smooth.

3. Cover the dough with a damp cloth while you let it rest for 30 minutes.

4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.

5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.

6. Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.

7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.

For fried:

8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.

9. Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.

10. Uncover had cook for another 2 minutes over medium low heat.

For steamed:

8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.

For boiled:

8. Boil the dumplings until they float to the surface, about 3-5 minutes.

Garlic Chili Sauce

(makes 1/4 cup)

Ingredients:

3 tablespoons soy sauce

1 tablespoon rice vinegar

1 teaspoon sugar

1 birds eye chili (thinly sliced)

1 green onion (thinly sliced)

1 teaspoon sesame oil

1/2 teaspoon chili oil

garlic

Directions:

1. Mix everything.

NOTES

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Dumplings

4 cup Flour 
1 1/4 cup water 
1/2 lb ground pork 
2 leaves Cabbage 
2  green onion 
2 tsp Fresh ginger 
1 tbsp garlic 
2 tbsp soy sauce 
2 tsp seasame oil 
2 tbsp Corn starch 
1/2 lb Shrimp 
  garlic

Directions:
1. Mix the flour and water in a food processor until incorporates.
2. Knead the dough on a floured surface until smooth.
3. Cover the dough with a damp cloth while you let it rest for 30 minutes.
4. Roll the dough into long cylinders about 1 1/2 inches thick and cut the cylinders into 1/2 inch pieces.
5. Flatted the pieces with the palm of your hand forming discs and then rolled them out to about 2 inch diameter.
6. Mix the pork, shrimp, cabbage, green onions, bamboo shoots, ginger, garlic, soy sauce, sesame oil, and cornstarch.
7. Place a small spoonful of the filling in the center of the wrapper, fold the two sides over the center and pleat the edges to seal the filling in.

For fried:
8. Heat some oil in a large pan over medium-high heat, add the dumplings and fry until their bottoms are golden brown, about 2-3 minutes.
9. Carefully add 1/2 cup of water, cover and steam until the water has disappeared, about 3-5 minutes.
10. Uncover had cook for another 2 minutes over medium low heat.

For steamed:
8. Place the dumplings on the well greased surface of the steamer, or on cabbage leaves and steam until cooked, about 6 minutes.

For boiled:
8. Boil the dumplings until they float to the surface, about 3-5 minutes.

Garlic Chili Sauce
(makes 1/4 cup)

Ingredients:
3 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
1 birds eye chili (thinly sliced)
1 green onion (thinly sliced)
1 teaspoon sesame oil
1/2 teaspoon chili oil
garlic

Directions:
1. Mix everything.

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1988cate

Nutrition

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Serving Size: 1 Serving (94g)
Recipe Makes: 21 Servings

Calories: 59
Calories from Fat: 13 (22%)

Amt Per Serving		% DV

	Total Fat 1.4g	2 %
	Saturated Fat 0.6g	3 %
	Monounsaturated Fat 0.4g
	Polyunsanturated Fat 0.3g
Cholesterol 18.7mg		6 %
Sodium 3547.3mg		122 %
Potassium 208.9mg		5 %
Total Carbohydrate 4.7g		1 %
	Dietary Fiber 0.3g	1 %
	Sugars, other 4.4g
Protein 7.2g		10 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 59

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