Chinese Fried Dumplings

While flipping through a copy of "The Joy Of Cooking" yesterday, I happened upon a recipe for Chinese Fried Dumplings. Since these (like many others) happen to be one of my favorite foods to eat, I wrote down the ingredients and headed to the local Oriental Market to purchase everthing needed to make them at home. I found everything on the list except for the Leeks, but luckily another store across town had them in stock.

Ingredients: (Dumpling Dough) 2 Cups All-Purpose Flour

3/4 Cup + 2 Tbls. Boiling Water

(Filling) 2 1/2 Cups Finely Chopped Chinese Cabbage

1 tsp. Salt

8 oz. Lean Ground Pork

1 1/2 Cups Minced Leeks (if you cant find Leeks, substitute Green Onions)

4 tsp. Minced Garlic

1 Tbls. Soy Sauce

2 1/2 tsp. Toasted Sesame Oil

2 tsp. Cornstarch

1 1/2 tsp. Sake

1/8 tsp. Ground Black Pepper

1/3 Cup Chicken Broth

Add the Flour to a large bowl

Then make a well in the center

Bring the Water to a rapid boil

Then pour into the middle of the Flour

Stir with a wooden spoon until the Dough begins to hold together

Knead on a slightly Floured surface until satiny and smooth

Cover and let rest for 30 minutes

Finely chop the Cabbage

Then combine together with the Salt and let it sit for 30 minutes to draw out the Water

Mince the Leeks and set aside

While waiting on the Cabbage mix, cook the Ground Pork until browned

Once done, set aside to cool

After the 30 minutes have passed, drain and squeeze out any excess Water from the Cabbage

Then in a large bowl, add the Leeks to the Cabbage

Then the Pork

Garlic

Soy Sauce

Sake

Black Pepper

And Cornstarch, mix thoroughly

Once the Dough has rested, roll out on a lightly Floured surface until 1/8 thickness

Cut into 3 inch circles

Then place a spoonful of the Filling in the center

Lightly moisten the edges with water and fold in half, pinching together from one side to the other

Once sealed, set the Dumplings with the seam facing up while you finish making the rest

In a large frying pan, heat 1 Tbls. Vegetable Oil over medium heat

Once the Oil is ready, fry on one side until brown

Then flip over and cook the other side

Once fried and browned on both sides, add the Chicken Broth to the pan

Cover tightly and reduce heat until all licquid is absorbed

Then serve with Soy Sauce or your favorite dipping sauces and enjoy.

They turned out better than expected, and now that I have learned to make these freshly on my own, I'm afraid I'll never be able to enjoy the frozen store bought Dumplings ever again.