Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 cup boiling water
- 1 tablespoon vegetable oil
- 1 cup ground pork (or chicken, or tofu for a vegetarian option)
- 1/2 cup finely chopped green onions
- 1/4 cup finely chopped cilantro
- 2 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon fish sauce (or additional soy sauce for vegetarian)
- 1 teaspoon sesame oil
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon sugar
- 1/4 cup soy sauce (for dipping sauce)
- 1 tablespoon rice vinegar
- 1 teaspoon chili paste (adjust to taste)
- 1 teaspoon sugar (for dipping sauce)
- 1 teaspoon sesame oil (for dipping sauce)
Instructions
- In a large mixing bowl, combine the all-purpose flour and salt. Mix them together until well combined.
- Gradually pour in the boiling water while stirring with a wooden spoon or chopsticks. Be careful, as the water will be hot!
- Once the mixture starts to come together, add the vegetable oil and continue mixing until a shaggy dough forms.
- Transfer the dough onto a lightly floured surface and knead it for about 5-7 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Wrap the dough in plastic wrap or cover it with a damp cloth and let it rest for at least 30 minutes.
- While the dough is resting, prepare the filling. In a large mixing bowl, combine the ground pork (or your chosen protein), chopped green onions, chopped cilantro, and minced garlic.
- Add the soy sauce, fish sauce, sesame oil, ground black pepper, and sugar to the mixture. Mix everything together until well combined.
- Taste a small amount of the filling (you can cook a tiny bit in a pan to taste for seasoning) and adjust the flavors if necessary.
- After the dough has rested, divide it into two equal portions. Keep one portion covered while you work with the other.
- On a lightly floured surface, roll out the first portion of dough into a thin sheet, about 1/8 inch thick. Use a round cutter (about 3 inches in diameter) to cut out circles from the dough.
- Take one dough circle and place about 1 tablespoon of filling in the center. Moisten the edges of the dough circle with a little water.
- Fold the dough over the filling to create a half-moon shape. Pinch the edges together firmly to seal.
- Repeat the process with the remaining dough and filling until all dumplings are assembled. Place the finished dumplings on a floured tray or plate.
- There are several ways to cook dumplings: steaming, boiling, or pan-frying. For a crispy bottom, pan-fry the dumplings in a skillet over medium heat until golden brown on one side, then add a splash of water, cover, and steam until cooked through.
Notes
- Feel free to customize the filling with your favorite vegetables or proteins.
- Dumplings can be frozen before cooking; just place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer bag.
- Prep Time: 30 minutes
- Cook Time: 20 minutes