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- 30 (3.5 inch diameter) wonton or dumpling wrappers. See: Recipe for Making Dumpling Wrappers
- 1/2 pound ground pork
- 1 teaspoon grated fresh ginger root
- 2 cloves grated or minced garlic (Optional)
- 1 stalk of green scallion onion, thinly chopped
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil (Optional especially if you have a sesame allergy)
- 1 egg, beaten (Optional)
- 1 cup finely shredded / grated cabbage (Chinese or regular)
- In a large bowl, combine the pork, ginger, garlic, green onion, soy sauce, sesame oil, egg and cabbage. Stir until well mixed.
- Place 1 heaping teaspoon of pork filling onto each wonton skin. Moisten edges of wonton with water and fold edges over to form a triangle shape. Roll edges slightly to seal in filling. Set dumplings aside on a lightly floured surface until ready to cook (or refrigerate until ready to cook).
- Using a Steamer: Arrange dumplings in a covered bamboo or metal steamer so they don’t touch to prevent them from sticking together; steam for 15 minutes, or until pork is cooked through.
- Using a Hot Pot: Put your favorite package of hot pot spices in the pot full of water and bring the broth in the hotpot to a boil.
- Add about a half dozen of the wonton / dumplings (at a time) into the boiling broth and simmer for 10 to 12 minutes, or until the pork inside the dumplings are cooked. Repeat until a sufficient number of dumplings are cooked for yourself and your guests.
- Serve the dumplings hot with dipping sauces, such as a thickened teriyaki sauce or your favorite pepper base sauce or sweet garlic hot pot sauce.
- 2 ½ cups all-purpose flour
- ½ tsp salt
- between 2/3 cup to 1 1/4 cups hot water
- flour or cornstarch for dusting the work surface
- Sift the flour into a bowl and add the salt to the flour and whisk together.
- Pour in the hot water and mix with a fork or chopsticks until the water has been absorbed by the flour.
- Place the dough on a working surface and knead with your hands for about 3 to 5 minutes until a smooth and soft dough forms.
- Then form the dough into a ball, wrap it tightly in thin plastic wrap (cling wrap) and refrigerate for 30 minutes.
- After chilling in the refrigerator, then divide the dough into 2 or 4 pieces and wrap each piece, except for one, in cling wrap again. Work with one piece at a time and place the others in the cling wrap back into the refrigerator to prevent them from drying out.
- Roll one piece out on a lightly floured work surface to be about 2 mm thin. To make wonton wrappers, cut out squares with a pizza cutter (approx. 3“ x 3“). Or to make gyoza wrappers, cut out circles, using a round glass or cookie cutter (approx. 3″ to 4“ in diameter). Combine any leftover dough to roll it out again and use it to cut and make more wrappers.
- Then fill and fold each wrapper however you like with your desired filling (or stack them up for later use (See storage below).
- Remove the next dough portion from the refrigerator and repeat this process to make more wrappers.
The total amount of wrappers may vary depending on the thickness of your dough and the size of your wrappers.
- Dust the prepared wrappers with a little cornstarch before stacking them up, otherwise, they will stick together. Since the wrappers tend to dry out quickly, be sure to either use them immediately or store them in an airtight container in the refrigerator or freeze them.
- To freeze the wrappers, first, dust them with some cornstarch, then stack them up and wrap the stack tightly in cling film. Put them in a freezer bag, seal it airtight and then freeze.
- If you want to use them, simply thaw them in the fridge overnight
This recipe is derived from an article at: https://biancazapatka.com/en/homemade-dumpling-wrappers/
Around 2:05 or 2:07 on the track, when Carlos takes over the ride, think, “I feel the Earth move under my feet, I feel the sky . . .”
At 2:50 on the track, his riff mimics “Music to Watch Girls By” . . . the Al Hirt style.