Ingredients
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2 cups flour
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2 eggs, large
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2 tablespoons vegetable oil
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1/2 cup cold water, divided
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3/4 cup chinese chives (find these in an asian market, you could substitute regular chives or scallions, but it won't be qui)
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1 lb ground pork
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1 teaspoon soy sauce
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1 tablespoon cornstarch
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1 teaspoon ginger juice (I grate some ginger and press it in a garlic press)
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1/2 teaspoon chicken bouillon powder
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1 teaspoon sesame oil
Instructions
- For Dough:
- Place flour in a bowl and make a well.
- Crack eggs in a separate bowl and lightly whisk.
- Add eggs, oil, and half the water and mix together to make a dough.
- Add more water as needed. The dough should not be sticky (similar to pasta dough).
- Knead dough on a floured surface for about 10 minutes.
- Cover and set dough aside to rest for 1/2 hour.
- For filling:
- Mix the rest of the ingredients in a bowl to combine. Do not overwork the meat.
- Cover filling and put in the refrigerator for 1/2 hour for flavors to blend.
- To assemble:
- Roll out dough into sheets, as thin as you can but won't break. I use a pasta roller, it makes it so much easier.
- Use a large round cookie cutter (about the size of a tuna can or a little larger) to cut out the rounds.
- Fill 1 round with 1 tablespoon of the meat mixture and dampen the edges of the round with water and then seal.
- Do the rest of the rounds.
- To cook:
- Steam the dumplings for 12 minutes.
- You can serve them as is or you can then:
- Stir-fry them in a little peanut oil just until they get a little crispy.
- Serve them with your favorite dipping sauces.
- Enjoy.
- If you're not going to eat them right away, after you steam them let them cool off and place them in a zip top bag and refrigerate for up to 3 days.