Making steamed dumplings is easy. I swear. And we're making our own homemade dumpling dough here! The only thing that takes a little practice is the shaping and pleating of the dumpling. Once you've gotten that down you'll be a steamed dumpling god.
3 cups (400g) all purpose flour
3/4 cup(216g) boiling water *see notes*
1 tsp (7g) fine sea salt
1 pound (450g) ground pork (20% fat or higher)
3 cloves garlic
1/4 head large napa cabbage
1 bunch green onion thinly sliced
2 inch (4cm) piece ginger, peeled and grated
1 Tbsp (15g) soy sauce
1.5 tsp (8g) kosher salt
3 Tbsp (44g) soy sauce
1 Tbsp (14g) rice vinegar
1 Tbsp (14g) hot water
1 tsp (5g) granulated sugar
1 tsp (4g) sesame oil
1 clove garlic minced
1 bunch green onion slice (green part only)
*Notes on boiling water in dough*: First off, please please be careful not to burn yourself. Second, you may need to add a bit more water to get the dough to come together. If you do, then add it 1 tablespoon at a time.
To make the dough, measure 3 cups of all-purpose flour in a large bowl. Whisk in one teaspoon of fine sea salt until evenly incorporated. Now add in ¾ cup of boiling water and mix with a wooden spoon to make a rough dough. Begin kneading the dough until it comes together. Continue kneading for 5 minutes until smooth.
Shape your dough into thick discs and wrap in plastic wrap. Let it rest at room temperature for 1 hour.
To make the fillings, slice and rough chop ¼ head of napa cabbage. Make sure to reserve at least 6 of the outer leaves.
Place your cabbage in a bowl and season it generously with salt. Squeeze to soften and bruise; releasing any liquid. Drain out half of the liquid and add in one bunch of thinly sliced green onions and 1lb. of ground pork. (at least 20% fat)
To that bowl, add in 3 cloves of freshly grated garlic, a 2-inch piece of peeled and grated ginger, 1 tablespoon of soy sauce and 1.5 teaspoons of kosher salt. Mix together until evenly incorporated. Wrap your bowl in plastic wrap and let it sit in the fridge until you’re ready to use it.
Take your dough and cut it into 4 equal pieces. Using either a rolling pin or a pasta roller, take a ¼ of your dough and roll it out into a rough rectangle about 1/2 -inch thick. Roll it with your rolling pin or pasta roller until very thin but still handleable.
Using a 3 ½ inch circular cutter, cut out circles of the dough. Make sure to take your scrap dough and reuse it.
To shape your dumplings, add some of your filling to the center of your dough circle. Lightly brush some water around the edge of the dumpling to help with sealing. Fold it over like a taco but only adhere to the center point of it; leaving two open ends. Starting from the left of the center point, use your index fingers to fold the top portion of the dumpling dough towards the center fold. Pinch that down and repeat this process, working away from the center seam until you have 3 evenly spaced pleats. Repeat this process on the other side.
Place your dumplings on a sheet tray dusted generously with flour.
To steam, take a bamboo steamer and line it with your reserved cabbage leaves. Place your steamer to fit snug over a pot of boiling water. Place as many dumplings as possible in your steamer basket without them touching. Cover and steam for 7-10 minutes or until fully cooked.
To make your dipping sauce, you can use black vinegar OR...
Mix one teaspoon of granulated sugar with one tablespoon of hot water. Let it dissolve.
Then ass 3 tablespoons of soy sauce, one tablespoon of rice vinegar, one teaspoon of sesame oil, one clove of garlic minced and half a green onion thinly sliced. Stir to incorporate and serve with your dumplings.