Chinese Dumplings




1/2 tsp. salt
2 1/2 cups unsifted flour
1 tbsp. lard, chopped fine (OK, use shortening if you must...)
1 cup boiling water

Mix all the ingredients and knead thoroughly. Let rest on the counter under a bowl for 20 Min.


1 lb ground pork
2 tbsp dry sherry
2 tbsp soy sauce
1 tsp grated ginger
1/2 tsp groud white pepper
1 tbsp toasted sesame oil
1 tbsp chopped green onion
1/2 tsp sugar
1 egg white
1 tsp salt
1 tbsp corn starch
2 cloves garlic, finely minced >
2 tbsp finely chopped water chestnuts
2 tbsp finely chopped bamboo shoots
1 tbsp (or more) garlic & red chile paste
1 cup finely chopped cabbage with moisture squeezed out


1. Break off about a teaspoon of the dough, and roll into a 3 inch circle.

2. Place a teaspoon of the filling in the middle of the circle, and wet the edges of the circle with a little water. Seal into a half-moon shape, avoiding trapped air.

3. Heat a saute pan with 2 tbsp peanut oil, and place the dumplings upright in the pan and cook on medium /high heat until bottoms become nicely browned (3-5 min.)

4. Pour 1 cup chicken stock into the hot pan and immediately cover. Cook another 3 or 4 minutes, until most of the broth is absorbed.

5. serve immediately with a sauce made with 1/2 cup soy with a dash of ginger, scallion and a few drops of sesame oil for dipping.

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