Recipe: Chinese Dumplings with Ginger-Scallion Dipping Sauce (with homemade dough)

CHINESE DUMPLINGS

FOR THE DOUGH:
2 cups all-purpose flour
1/2 cup cold water
FOR THE FILLING:
1 pound lean ground pork
2 tablespoons cold water
1 tablespoon dry sherry
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 teaspoon salt
1 teaspoon finely chopped ginger
1/2 pound Chinese cabbage, finely chopped
Ginger-Scallion Dipping Sauce (for serving, recipe follows)

TO PREPARE THE DUMPLING DOUGH:
Mix flour and water. Knead for 5 minutes. Let rest covered for 20 minutes.

FILL AND SHAPE THE DUMPLINGS:
Combine the filling ingredients; set aside.

Knead the dough for 2 minutes. Divide the dough in half. Make a 12-inch long cylinder. Cut in 24 rounds. Roll each round to 1/4-inch thick. Put 2 teaspoons per dough round.

Steam the dumplings for 15 minutes or you may deep fry.

GINGER-SCALLION DIPPING SAUCE

4 tablespoons toasted sesame oil
4 teaspoons minced fresh ginger
4 tablespoons minced scallion
6 tabs rice wine vinegar
1/2 cup low salt chicken stock
2 teaspoons sugar

Heat sesame oil over low heat. Add ginger and scallion; stir for a few seconds. Add the remaining ingredients for the sauce and bring to a boil. Serve at room temperature.

Makes 24 dumplings
Source: Fine Cooking magazine, 1990's
From: Cow/AR