Recipe: Dumplings Three Ways and Dipping Sauce (veggie, pork and shrimp)

DUMPLINGS THREE WAYS

"Preparing your own dumpling dough is simple and cheap, and you will feel like a pro. These three filling suggestions - veggie, pork, and shrimp - are just the beginning. Once you get the hang of the of the dough, you could improvise on fillings for the rest of your dumpling - loving life."



FOR THE DUMPLING DOUGH:
4 cups all-purpose flour
2 teaspoons salt
1 1/4 cups warm water
FOR THE FILLINGS:
2 cups red cabbage
2 cups green onions, sliced
6 garlic cloves, minced
4 tablespoons ginger, minced
2 tablespoons soy sauce
2 tablespoons sesame oil
1/2 pound ground pork
1/2 teaspoon ground black pepper
3/4 cup mushrooms, diced
3/4 cup carrots, diced
1/2 pound shrimp, peeled and deveined
FOR COOKING:
1/4 cup vegetable oil
FOR THE DIPPING SAUCE:
1/4 cup soy sauce
1/4 cup rice wine vinegar
1 teaspoon sesame oil
1 teaspoon crushed red pepper flakes

TO PREPARE THE DUMPLING DOUGH:
Combine the flour, 1 teaspoon salt, and the 1 1/4 cups warm water and mix until well combined. Roll out the dough on a floured surface and knead until smooth. Separate the dough into 4 equal parts.

Roll out 1 piece into a thin log and divide into 6 or 8 pieces, depending on the size of dumplings you want. Lightly flour the divided pieces of dough and roll out each into a thin circle roughly 4-inches in diameter. Keep the dumpling wrappers separated with a small piece of parchment paper, and repeat with remaining dough.

TO PREPARE THE FILLINGS:
Combine cabbage, green onions, garlic, ginger, soy sauce, and sesame oil and mix until well incorporated.

For the pork filling, combine the ground pork with the remaining 1 teaspoon salt, the pepper, and 1 cup of the cabbage mixture and stir until well incorporated.

For the veggie filling, combine the mushrooms and carrot and microwave for 3 minutes, until soft. Add 1 cup of the cabbage mixture and stir until well incorporated.

For the shrimp filling, combine the shrimp with 1 cup ofthe cabbage mixture and stir until well incorporated.

TO ASSEMBLE THE DUMPLINGS:
Add roughly 1 heaping tablespoon of a filling into the center of a dumpling wrapper. With your finger, lightly coat half of the outside of the wrapper with water. Fold the moistened half of the wrapper over the filling and, using a fork, crimp the edges to seal. Repeat with the remaining fillings and wrappers.

TO COOK THE DUMPLINGS:
Heat the oil on medium-high in a large skillet and add a few dumplings, cooking them in batches. Once the bottoms of the dumplings start to brown, add in a splash of water and cover with a lid. Steam for roughly 5 minutes, or until the dumplings are cooked and the water has evaporated. Move the cooked dumplings to a paper towel-lined plate to remove any excess moisture or grease.

TO PREPARE THE DIPPING SAUCE:
In a small bowl, combine the soy sauce, rice vinegar, sesame oil, and pepper flakes, and stir to combine.

Serve dumplings immediately with dipping sauce.

Makes 24 to 32 dumplings
Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Tasty Latest & Greatest by Buzzfeed, Inc.