Pat O'brien's Chinese Steamed Dumplings
2 cups all purpose flour
3/4 cup warm water
1/2 teaspoon salt
1 1/2 lb ground pork (with a little bit of fat) (ask butcher for chili grind™)
1/2 Chinese cabbage (Napa), finely chopped
4 to 5 tablespoons soy sauce
4 to 5 tablespoons sesame oil
1 tablespoon sugar
1 tablespoon salt
2 tablespoons oyster sauce
3 tablespoons white cooking wine or rice vinegar
(Note: Instead of pork, you can use fish, shrimp, chicken, spinach, tofu, eggs, spinach, or anything else you like. Be creative!)
Mix soy sauce and sesame oil and rice vinegar to taste. (Optional extras include garlic juice, Chinese chili paste, molasses, Chinese mustard, etc.)
Mix everything in a large bowl, kneading the dough well until you have a flat ball. It is good to refrigerate the dough for 1 to 2 hours, but this is optional. On a flour-sprinkled work area, roll some of the dough into a roll about 1 inch diameter. Then, cut off 1-inch slices and flatten with a small rolling pin. You should end up with a circle of dough (approx. 3 inch diameter).
Mix everything well in a large bowl, add a little water. Fill the dough discs and crimp the edges shut.
Put a bamboo steamer in a wok with boiling water. Put a cabbage leaf on the floor of each container and load with dumplings. Steam for 8 minutes. (They can also be pan fried in a skillet with hot oil.) Enjoy!!
Pairs Well With
These dumplings are fun to make with the whole family and enjoy for dinner!