Yield: 50 Portions – 1 pieces each portion
Ingredient Amount
Dough
AP flour 1 lb.
Wheat starch 1 lb.
Water, boiling hot 16-18 oz.
(Amount of water may vary by ambient temperature)
Butter, very cold, cut into small pieces 2 Tbsp.
Filling
Pork, ground 12 oz.
Cabbage, Chinese, chopped fine 12 oz.
Scallion, thinly sliced ¼ Cup
Ginger, minced 2 tsp.
Soy sauce, light 2 Tbsp.
Sesame oil 2 Tbsp.
Egg 1 ea.
Cornstarch 1 Tbsp.
Kosher salt 2 tsp.
Ground white pepper 1 tsp.
Sherry 1 Tbsp.
Sugar 1 tsp.
Cooking
Vegetable oil, as need to fry, about ½ Cup
Water, as need to steam, about 3 Cups
Mise en Place
1. Dough: Place flour and wheat starch in food processor, as machine is running pulse in the cold butter. Add the boiling water in a slow stream; the dough should begin to come together as a solid mass. Run for an additional 10 seconds to knead the dough. Remove dough from processor to floured work surface; knead until smooth dough is formed. Wrap dough with plastic wrap and rest for 1 hour.
2. Filling: In large bowl on ice, combine all ingredients, mix well, keep very cold, cook a small tasting portion and adjust seasonings.
Assembly
1. Divide dough into two pieces. Roll each piece out to 1/16-inch thickness. Use a floured 3” cutter to cut circles of the dough (25 pieces). Cover pieces with damp towels as you work, to prevent them from drying out.
2. Place 1 tablespoon of filling on each piece of rolled out dough, fold as demonstrated. Transfer to lightly floured, parchment lined sheet pan. DOUGH MELTS EASILY -KEEP COLD
At Service
1. Heat two 12-inch saute pans (you will need lids for them!) until very hot, then place ¼ cup of vegetable oil in each, swirl to coat sides.
2. Arrange dumplings, smooth side down in the pan. Place them in concentric rings, starting from the outside of the pan.
3. Cook until bottoms are a light golden brown, release them from pan with spatula before proceeding to the next step.
4. Add the water - move pan away from flame and be careful of spattering oil. Water should come about 1/4 of the way up sides of dumplings. Bring to a simmer, cover pans.
5. Cook until all water has evaporated or been absorbed. The remaining oil will be used to re-crisp the dumplings. (add additional oil if necessary).
6. Cook until bottoms are crisp. Remove from pan with spatula
7. Place finished dumplings in deep 1/3 hotel pans to bring to service line.