2−1/2 cups flour
1/2 teaspoon salt
1 cup hot water
1 tablespoon shortening or oil
1 pound ground pork
2 tablespoon soy sauce
1 tablespoon sesame oil
1 teaspoon grated ginger
pinch of sugar
salt and pepper to taste
3 green onions, chopped
1 tablespoon corn starch
1 can water chestnuts, finely chopped
1 clove garlic, minced
1/2 cup soy sauce
1/4 cup white vinegar
1 teaspoon chili oil
1 green onion, chopped
Combine the flour, salt, hot water and shortening in
a bowl and
incorporate into a smooth dough. Allow the dough to
rest for 20 minutes,
covered. Combine the filling ingredients. Combine
the dipping sauce ingredients.
Roll the dough out about 1/8 thick. Use a biscuit
cutter or a glass to
cut out 3 inch circles. Brush a little water over
the circles and place
about 2 teaspoons of filling in center. Fold the
circles in half and
press to seal, making sure to squeeze out any air.
Stand the dumplings
up on the folded side and press slightly so that
they stand up nice.
To cook, bring a pot of salted water to boil, and
boil the dumplings
until cooked through, about 5 minutes. Drain well.
The dumplings may
be frozen at this point for future use; this recipe
8 dozen. Heat a skillet with about 2 tablespoon oil
and fry the
dumplings on one side only, until nicely browned.
Drain on paper
towels. Serve with the dipping sauce.