Whisk's Customer Appreciation Sale - Saturday, July 29th. Great deals and free gift with purchase!
Appetizers & Small Plates
Date: June 7, 2017
- --For the Filling--
- Napa Cabbage, chopped fine
- Baked Tofu, minced into very small pieces
- Fresh garlic chives, cut into ⅛ inch cross wide
- 3 eggs, scrambled and set aside
- Vermicelli Noodles (made with mung bean)
- --soak noodles in warm water, then mince fine
- 2 tablespoons soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon chicken powder
- Pinch of salt, optional
- --Dumpling Dough--
- 400 grams of all-purpose flour
- ¾ cups boiling hot water
- ¼ cup cold water
- 1 tablespoon cooking oil
- --Dipping Sauce--
- ½ cup black vinegar
- ½ cup soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon of shaved ginger
- 1 scallion, green parts only, cut into ⅛" pieces
- Dipping Sauce: Combine all of the ingredients listed and either refrigerate or leave at room temperature.
- Filling Preparation: Mix all of the ingredients listed and set aside until ready to use.
- Prepare the dough: Put 90% of the flour in a large bowl. Pour about ⅓ of the hot water into the flour. Use a pair of chopsticks to stir vigorously, then add more hot water and stir once more.
- Add the last bit of the water and stir vigorously until the dough begins to form. Add the cold water and oil. Keep stirring vigorously with chopsticks, stopping when you cannot stir anymore.
- Dust the counter with the remaining 40 grams of flour. Place dough on the floured surface.
- Use your hands to knead the dough for 8 -10 minutes, until it becomes soft, smooth and bounces back slowly when you poke it with your finger. Cover with plastic wrap and let it sit for 30 minutes.
- Divide the dough into 4 equal pieces. Take one piece (covering the remaining 3 pieces with plastic wrap) and roll it into a long log, about 1¼″ in diameter. Using a pastry scraper or knife, cut the dough into pieces about the size of a golf ball.
- Roll one of the balls between your palms to get a nice, round, smooth ball. Using a rolling pin, roll it out flat. Use a 3″ cookie cutter to cut out the dough circle.
- **Note, you may need more flour as you are rolling out your dough. I always keep the counter dusted and a small pile of flour nearby so I can quickly nudge some over if I need it.
- Making the Dumplings: Fill one circle of dough with 1 tablespoon of filling. Pinch pleat by following the demonstration that was used during cooking class.
- Repeat with the rest making sure that you cover any dough you are not currently using. Also, cover the dumplings with a towel to prevent drying before steaming.
- Steaming the Dumplings: Separate the leaves on a head of Napa cabbage.
- Fill a bamboo steamer with 1 layer of Napa cabbage leaves. Steam over medium heat for 2 minutes to warm up the bamboo steamer and to soften the cabbage.
- Place dumplings on the cabbage leaves, leaving 1½ inches of space between each dumpling. Steam for 12 minutes, then serve in the bamboo steamer with the prepared dipping sauce and enjoy!
Yield: About 40 dumplings