1 cup hot water
2 cups all-purpose flour
1 tsp sesame or vegetable oil
Pinch of salt
1. Pour flour and salt into a large bowl and form a well.
2. Pour in ¾ cup hot water and sesame oil, and then stir together with a wooden spoon.
3. Add more water tbsp by tbsp until the dough comes together — lumpy, but not sticky.
4. Knead dough until you get a large mass that is smooth and pliable and not sticky at all. Wrap in plastic wrap and rest for 15 minutes (up to 3 hours) at room temp. Can be refrigerated.
1 lb. ground pork
2 tbsp soy sauce
1 tbsp sesame oil
2-3 stalks green onions, diced (separate out the green stalks from the white)
1 tsp ginger, grated
¼ cup chicken broth
1. On a cutting board, place the ground pork and start breaking it down with a cleaver or chef’s knife.
2. Drizzle on soy sauce and sesame oil and continue breaking it down until smooth.
3. Add in white parts of the green onions and ginger.
4. Transfer to a medium mixing bowl and stir in green onions and chicken broth. The mixture should be smooth like meatballs.
5. Add in chicken broth and stir to combine, then do the same with an egg to bring it all together.
1. Separate dumpling dough into two (or three) sections and roll into logs.
2. Take some corn starch and put it over your cutting board and rolling pin to coat.
3. Slice one inch sections of the dough and roll into circles with cornstarch, turning the dough ever so often to create a circle.
4. Once you have a circle roughly 3-4 in. in diameter, fill with roughly 1-2 tbsp of filling. Wet the edges with water and then fold (however you want, really, no one is judging).
5. Place on a plate or cookie sheet dusted with corn start so it doesn’t stick. You can freeze them at this point to save or cook them to enjoy immediately.
1. Boil water in large pot and place dumplings inside until they float to surface — remove onto paper towel-lined plate and let cool before serving.
2. Pan fry in sesame oil over medium high heat — remove onto paper towel-lined plate and let cool before serving.