TOMALLEY-FILLED DUMPLINGS

In a mixing bowl, add warm water to the flour, one tbsp (15 mL) at a time. Knead the dough until soft and smooth, ~20 minutes. Cover with damp towel and let rest for 30 minutes.

Mix the crab meat, shrimp/pork, crab paste, soy sauce, sesame oil, wine, and white pepper until thoroughly combined. The filling should hold together like a paste. Refrigerate.

Prepare the dough. Lightly dust the work surface with flour. Roll the dough into a long cylinder shape, and cut small chunks of dough off, about an inch in diameter each. Roll each chunk into a flat circle measuring about 3 inches in diameter. Keep the stack under a damp paper towel to make sure they don’t dry out as you work.

Assemble each dumpling by placing about a tablespoon of filling in the center of a wrapper. Dab the edges of the wrapper with water and pleat upwards with as many folds as possible, pushing the filling towards the center with each fold. Make sure the top of the wrapper is sealed.

Line a steamer basket with dumplings, at least an inch apart. Steam for about 8 minutes, or until the filling is fully cooked inside. [Editor’s note: if you don’t have a steamer, use a non-stick pan to steam dumplings. Add enough water to cover about 1/3 of a dumpling’s height, and place a lid on the pan.]

For the dipping sauce, combine Chinese vinegar and shredded ginger to taste.