Ｍaking 餃子 (Chinese dumplings)

Dough:
3 cups flour
about 1 cold water cup water
1/4 tsp salt
Mix flour and salt together. Slowly add water and stir until a smooth dough forms. Knead, then cover and let rest for at least 1/2 hour. Roll into 45-60 3 inch diameter thin circles.

Filling:
1 lb ground pork
2 cups Napa cabbage, chopped fine
2 green onions (scallions) chopped fine
2 slices of fresh ginger chopped fine
1 clove minced garlic
1 TBS soy sauce

好吃嗎？ 好吃！
Hao chi ma? Hao chi!
Are they good? Delicious!










Mix everything together. Put a spoonful of the meat mixture on each dumpling wrapper. Fold into a half circle and pinch the edges together. Bring a large pot of water to a boil and add in about half of the dumplings. Stir once and bring the water back up to a boil. When it is boiling again, add in 1 cup cold water. Wait for the water to begin boiling, than add a 2nd cup of cold water. When the water boils again add a 3rd cup of cold water. The next time the water boils the dumplings should be done. Serve the dumplings with dipping sauce made of soy sauce, rice vinegar, and sesame oil mixed to taste.

I modified the recipe from the one at the end of this article about a Chinese American family making dumplings together.