These are the greatest and cheapest homemade dumplings you'll likely ever have.
INGREDIENTS:
Dumpling Dough:
1 package CIRCULAR gyoza wrappers
OR
1.5 cups (225g) all-purpose flour
.5 cup (75g) bread flour
2/3 cup (147g) water, boiling
1/2 teaspoon (2g) kosher salt
corn starch for rolling
Filling:
1 lb (454 g) ground pork
3 cabbage leaves, finely chopped
1-inch knob ginger, grated
2 cloves garlic, finely chopped
3 green onions, thinly sliced
1 teaspoon (8g) fine sea salt
1/2 teaspoon (3g) sugar
1 tablespoon (14g) soy sauce
1 teaspoon (4g) sesame oil *optional*
Skirt Method:
1/2 cup (118g) water
2 tablespoons (19g) all-purpose flour
Dipping Sauce:
4 tablespoons (48g) white distilled vinegar
4 tablespoons (48g) soy sauce
1 teaspoon sesame or chili oil *optional
INSTRUCTIONS:
Dumpling Dough:
In a mixing bowl place, the flour, bread flour and mix them. Then, in a separate container, dissolve the salt in the water and pour it into the flour mixture; start mixing it until it turns shaggy, knead the dough for five to seven minutes, or until smooth. Finally, wrap it in plastic and let it rest for 15 to 20 minutes at room temperature.
Divide it into four to six pieces; using a pasta roller (or a rolling pin), roll your dough into a thin sheet, starting from the thickest setting, ending in the number five or six. (You should be able to see your hand through the dough)
Cut out circles with a 3 to 4 inches biscuit cutter, and repeat with all your dough.
Filling and Assembly:
Place the ground pork, cabbage, ginger (freshly grated), garlic, green onions, salt, sugar, soy sauce, sesame oil in a mixing bowl; mix everything with your hands, knead it for two minutes or when everything is incorporated, and homogenized.
Line up as many dumpling wrappers as you can on a baking sheet, add one heaping teaspoon of meat into the center, lightly brush the perimeter with water.
To shape, close it like a taco pinching the top of the taco together, and starting with one side, crimp one part of the dough, towards the center, pinch to keep it folded, then working your way to the edge, crimp a second one over that, then the third. So now you crimped one side, then crimped the other side, make sure there are no air bubbles, and seal the seams. Repeat with all the wrappers.
Steaming Method:
Place a steamer basket over a shallow simmering pot of water, add some cabbage leaves to the bottom of the steamer, so the dumplings do not stick to the basket.
Fit as many dumplings in one layer and cook them for eight minutes. Remove the top and drizzle some sesame oil. (optional)
Pan-fried method:
In a 12-inch non-stick pan, add enough vegetable oil to cover the bottom in a thin layer and set it up on medium heat.
Add your dumplings in a circular pattern, place as many as you can without overlapping, and let them cook for two to three minutes or until the bottom turns golden brown.
Immediately add ¼ cup of water, cover with a lid, and let them steam, maintaining the temperature for three minutes.
Remove the lid and let the remaining water evaporate.
Skirt Method:
In a 12-inch non-stick pan, add enough vegetable oil to cover the bottom in a thin layer and set it up on medium heat.
Add your dumplings in a circular pattern, place as many as you can without overlapping, and let them cook for two to three minutes or until the bottom turns golden brown.
For the slurry, mix the flour and water until thoroughly combined; then add it to the pan, making sure it coats the entire bottom, close the lid and let them steam for three to four minutes.
Remove the lid, and let it bubble out any additional water.
Loosen it from the pan carefully, then invert than into a plate.
Dipping Sauce:
Mix all ingredients.
