Recipe: Triple Delight Dumplings (with pork filling, Chinese)

TRIPLE DELIGHT DUMPLINGS

2 1/2 cups flour
1 cup cold water
FOR THE FILLING:
1 pound ground pork
1 pound Napa cabbage, chopped fine
1 pound Chinese leeks, chopped fine
2 tablespoons chopped green onion
1 teaspoon chopped ginger
2 tablespoons soy sauce
1 tablespoon sesame oil
1 teaspoon salt

1 pound chopped fresh shrimp
Place flour in large bowl. Add cold water. With fingers, slowly mix and knead to form a soft dough. Cover with damp cloth. Let stand for at least 15 minutes.

Mix pork, shrimp, cabbage, leeks, green onion, ginger, soy sauce, sesame oil and salt in a bowl thoroughly (this is the filling).

Remove the dough and place on a lightly floured board. Knead until very smooth. Divide into about 45 pieces. Flatten each piece with hand and roll into round, thin pancakes about 2 1/2 inches in diameter.

Place 1 teaspoon of filling in the center of a pancake. Fold over and seal.

Boil 6 to 8 cups of water in a deep pan. Drop dumplings one by one into the boiling water. Stir carefully with a large spoon to prevent any dumplings from sticking to the bottom. Cover with lid and cook about 1 minute until water boils again. Add 1/2 cup cold water to pan. Cover and let boil once again. Add another 1/2 cup cold water. When it boils again, the dumplings are done.

Remove them with a slotted spoon to a plate. Serve hot.

Makes 45 dumplings
From: Jane Wen
Source: Wok with the DVCCA from the Diablo Valley Chinese Cultural Association