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Pat O'brien's Chinese Steamed Dumplings


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Serves | Prep Time | Cook Time

Ingredients

THE DOUGH:

2 cups all purpose flour
3/4 cup warm water
1/2 teaspoon salt
THE FILLING:

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!)

DIPPING SAUCE:

Mix soy sauce and sesame oil and rice vinegar to taste. (Optional extras include garlic juice, Chinese chili paste, molasses, Chinese mustard, etc.)


THE DOUGH


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).


THE FILLING


Mix everything well in a large bowl, add a little water. Fill the dough discs and crimp the edges shut.


COOKING:


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


Notes

These dumplings are fun to make with the whole family and enjoy for dinner!

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