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Ingredients
- 2 c. Flour
- 1 c. Very warm water to 1 1/4 c.
- 1 tsp Salt
- 1/2 lb Napa cabbage finely minced, and blanched
- 4 ounce Grnd pork
- 4 ounce Crawfish tails
- 1 tsp Chopped garlic
- 1 ounce Dry black mushrooms soaked, stemmed, and finely minced
- 3 Tbsp. Dark soy sauce
- 1 Tbsp. Rice wine
- 1 Tbsp. Sesame oil
- 1 tsp Salt
- 1 tsp Freshly-grnd black pepper
- 3 Tbsp. Peanut oil for the wok
- 1 c. Very warm water for the wok
- 1 x recipe Warm Rice Wine And Sesame Dipping Sauce see * Note
- 1/4 c. Minced green onions
Directions
- For dough: Place the flour in a large mixing bowl. Add in the warm water in a steady stream, mixing with a fork till most of the water has been incorporated. If the mix is dry add in a little more water. The dough should be moist but not sticky. Remove the dough from the bowl and knead it on a floured board till it is smooth. Return the dough to the bowl and let it rest, about 5 min. Knead the dough on a floured board, dusting with a little flour to prevent from sticking. Form the dough into a roll about 18 inches long and about 1 inch in diameter. Using a sharp knife cut the roll into 4 equal lengths. Cut each length into 8 pcs to make 32 equal segments. Press each segment with the palm of your hand and roll it into a 3 1/2-inch round. Cover the finished rounds with a damp cloth. Healthy pinch one side of the dough till you have four pleats along the side, and the dough is rounded and shell-like.
- For the filling: In a mixing bowl, combine the cabbage, pork, crawfish, garlic, mushrooms, soy sauce, rice wine, sesame oil, salt and pepper and mix thoroughly.
- Place 2 tsp. of the filling in the center of each round, filling the hollow. Fold the dough over the filling and healthy pinch the two sides together till you have a half-moon dumpling.
- To fry: Heat the wok and add in the peanut oil when the pan is warm. Add in the dumplings, pleated edge up, in a single layer, crowding them in wok. Cook till they are lightly brown on the bottoms. Pour in the very warm water, cover tightly, and cook vigorously for 2 min. Turn the heat down to a simmer and continue to cook for another 8 to 10 min or possibly till most of the water has evaporated. Uncover the pan and continue cooking till all of the moisture has evaporated and the wok is sizzling again and the dumplings are golden brown-brown and crisp on the bottoms.
- To boil: Drop them into a large pot of salted, boiling water for 2 min. Remove from the heat and leave them in the water for about 15 min.
- The dumplings can be piled high on a platter with the Warm Rice Wine And Sesame Dipping Sauce drizzled over top. Garnish with green onions.
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