First of all, this takes awhile to make if you have zero experience making dough (it took me about 3 hours start to finish). DO NOT BE DISCOURAGED. If you feel especially discouraged I hear the easier and softer way to make these dumplings is to just buy pre-made “wrappers” which are the little dough rounds that the dumpling filling does into. Like tiny pizza rounds. You can buy these at grocery stores usually in North America.
Makes approx 24-30 Dumplings
– 1 red onion diced
– 3 tablespoons olive oil (more/less if needed)
– 1/3 head of green cabbage, shredded, (napa cabbage works too)
– 1 cup carrot shredded
– 1 cup Oyster Mushroom diced (can use shitake instead or portabella, etc.)
– 1/2 cup button mushroom diced
– 1/2 cup zucchini diced (make very small pieces if you are keeping the skin on)
– 1 clove of garlic minced (ginger could be used as well if you like the flavor)
– 1-2 tablespoons soy sauce to taste
– Salt and pepper to taste (aprox 1/2 teaspoon of both)
– 3 1/2 cups of all purpose flour
– 1 cup water (use warm to cool water, I did not use hot water)
– 1 tablespoon olive oil
Filling: *This is a basic stir fry of the filling ingredients, use a big skillet or pot*
In large skillet, wok, or pot over medium heat add olive oil and diced red onion, cook until onions are clear or at least partially clear, 10 minutes approx.
Add mushrooms to cooked onions in skillet, cook another 5-10 minutes until mushrooms are mostly cooked.
*If your skillet/wok/pot cannot contain the rest of the filling ingredients switch the onions and mushrooms to a bigger pot (a stock put for example).*
Add cabbage shredded, carrot shredded, garlic (and or ginger) minced, zucchini diced, salt, pepper, and soy sauce. Cook for 10 minutes covered over medium heat, stirring at least once to prevent burning.
Taste for seasoning, add more soy sauce or salt or other seasonings if you want.
Place filling in sealed container in fridge for at least 30 minutes.
Wrappers: *You can use store bought wrappers or prepare dough with a mixer if you prefer*
In large mixing bowl, add flour and slowly add water and olive oil while mixing with a wooden spoon. The mixture should become tacky NOT STICKY (if it is too sticky you should slowly add more flour while stirring, I added at least a half a cup additional flour in this process of trying to achieve tacky dough rather than super sticky dough).
Take dough in hands once tacky and knead for 5 minutes until dough is smooth. If the dough is still incredibly sticky and you cannot remove it from your hands keep adding small amounts of flour slowly to get it less sticky and more tacky.
Put ball of dough in covered container or in plastic wrap and let sit in fridge for 30 minutes minimum, maximum three hours.
Remove from fridge, place on clean surface dusted with flour, cut dough ball with sharp knife into four equal pieces.
Take one of the four pieces of dough (cover the other pieces so they do not dry out) roll the piece into an 8 inch long 1 inch in diameter (approx) tube of dough.
Cut this tube into 6-8 evenly sized pieces (these pieces will be the wrappers). Roll out the new pieces one at a time into wrappers approx 3-5 inches in diameter. If the wrappers are difficult to roll out because of stickiness, keep adding flour to the rolling surface.
Lay the wrappers on clean a clean plate or cooking sheet surface without overlapping the edges.
Continue to roll out the remaining three quarters of the dough as described. Should make between 24-30 wrappers depending on how many pieces of dough are cut from each 8 inch tube (I went with 6 from each totaling 24 wrappers).
Filling the Wrappers and Boiling the Dumplings
Take the filling from the fridge. One at a time, place one tablespoon of filling in the center of the wrapper, fold the wrapper into a half moon shape (or other shape if you prefer) and seal the wrapper by firmly pressing the edges together (I use a calzone style pinching technique to seal, it looks ugly but it works, google other methods for a better looking seal).
Once all the wrappers are filled and sealed, fill a large deep pot with water and bring to boil. Once water is boiling, add up to 5 dumplings to the water and cook up to 5 minutes. Stir the dumplings to prevent them from sticking together. The dumplings should puff up a bit like fresh pasta, remove any that appear to be falling apart and leaking their filling into the water.
Remove cooked dumplings, set them aside on clean plates without overlapping, and keep adding uncooked dumplings 5 at a time to the boiling water.
Serve fresh hot dumplings immediately, soy sauce can be used as a dipping sauce (I did not make my own recipe for dipping sauce but it usually involves rice wine vinegar and soy sauce plus some other stuff, look it up)