(makes approximately 40 dumplings)
- 2 cups flour
- 3/4 cup boiling water
- pinch of salt
For pork filling:
- 1 pound ground pork
- 2 green onions, washed and finely sliced
- 2 tbsp. sesame oil (I used pure sesame seed oil)
- 2 tbsp. soy sauce
- 3 tbsp. water
- 1-1 1/2 tsp. fresh ginger, finely grated
- salt (optional)
- cornstarch (optional)
For dipping sauce:
- 2 cups black vinegar
- 3/4 cup soy sauce
- 1 1/2 - 1 3/4 cups brown sugar
- 1 tsp. sesame oil
- chili garlic sauce (This is the heat! Use as little or as much as desired. I suggest using Huy Fong Foods Inc. brand w/the rooster on the jar.)
- sweet chili sauce (Again, use as little or as much as desired.)
Start dipping sauce
In saucepan, bring black vinegar, soy sauce, brown sugar and sesame oil up to a slow boil/simmer, whisking frequently. (Be careful not to let sugar settle to bottom of pan and burn). Cook until mixture has reduced to desired thickness, approximately 45 minutes to 1 hour. (Mixture will thicken as it cools). Remove from heat and whisk in the chili garlic sauce and sweet chili sauce. Serve.
Place flour into large mixing bowl and pour hot water over flour. With a metal spoon, cut through mixture with the edge of the spoon forming a rough breadcrumb-like texture. Drizzle in enough cold water to form a firm dough. Mix with the spoon until the water has been absorbed. Sprinkle some flour onto a clean work surface and turn out the dough. Knead for 4-6 minutes until dough is smooth. Wrap the dough in a piece of plastic wrap and let rest at room temperature for 15-20 minutes.
While dough rests, make filling
In large bowl, combine all ingredients throughly. Chill until needed. *If you prefer a less juicy filling, add approximately 1/4 tsp. of cornstarch to the mixture. I did not add the cornstarch to my mixture.
Roll out wrappers
Line large baking sheet with wax or parchment paper and dust lightly with flour. Divide dough into 4 even pieces. On lightly floured surface, using palms of hands, roll each piece into 3/4-inch-diameter log. Using sharp, floured knife, cut each log into ten equal size pieces.
Flatten by pinching each piece of dough out into a circle, then roll dough out on a floured surface using a floured rolling pin, making a 2 1/2 - 3-inch-diameter circle. Transfer dumpling wrapper to baking sheet and repeat with remaining dough pieces, stacking rounds in layers on floured wax paper, floured parchment paper or floured paper towels.
Line second large baking sheet with wax or parchment paper and dust lightly with flour. Hold 1 wrapper in hand and place 1 heaping teaspoon of pork filling just off center of wrapper. Dip fingertip in water and gently dampen edge of wrapper. Fold wrapper in half so the edges meet and press around the edge gently with your fingertips to seal. Place the finished dumpling on the lined and floured baking sheet and repeat with remaining wrappers and filling. Freeze or cook.
To pan-fry dumplings
Place large skillet with tight fitting lid over moderately high heat. Heat approximately 2 tablespoons vegetable oil until hot but not smoking. Add dumplings so they are not touching and immediately pour in enough water to come one-third to halfway up sides of dumplings (use care; oil may splatter). Cover and cook until liquid evaporates and bottoms of dumplings are crisp and golden, approximately 10 minutes. (Don't lift lid until water has evaporated then use spatula to loosen and lift edges to check bottoms; replace lid and continue cooking if necessary, checking after 1 to 2 minutes.) At this point, you can transfer dumplings, crisp sides up, to a platter and keep warm until all dumplings are finished, or you can turn dumplings over and let them get crisp and brown on both sides, then serve.
Place baking sheet filled with dumplings into freezer until completely frozen. Transfer frozen dumplings into a freezer bag and freeze. When ready to use, cook frozen dumplings using above method, adding a few extra minutes to cooking time.