This dumplings fascinated me when I've visited Taipei this January. These dumplings are so juicy and delicious, I ate them every day from the very same kiosk. So I decided to make them at home! This recipe is of course little bit different than the traditional one, but still it bring to my mind, that feeling I stayed in Taipei.
Dough:
500 g wheat flower
250 ml cold water
pinch of salt
Place everything in the large bowl and mix together. Once it start to come together, place the dough on the board and knead until smooth and form the dough into a ball and put in flowered bowl and rest for an hour (the dough, not you).
Filling:
500 g minced pork meat
250 g head cabbage
250 g spring onion
200 g shitake mushrooms
25 g garlic
25 g ginger
3 tablespoons sesame oil
4 tablespoons soya sauce
1 tablespoon fish sauce
1 tablespoon sugar
1 tablespoon vinegar
juice from one lemon
1 teaspoon salt
Cut the cabbage, onion, mushrooms, garlic and ginger into very small pieces, combine and mix all ingredients together.
Take the dough from the bowl, make with your finger hole in the middle of the dough and shape it into a ring and cut the dough into 20 g pieces, place the pieces on the dusted board and roll the pieces into a round disks, about 8 centimeter in diameter. Put the mixture on the rounded dough and gently connect the edges together into a lovely dumpling.
Cooking:
Steamed, boiled or fried, all the methods are great! My favorite is roasted/steamed. Put the dumplings on the pan, roast a bit and then steam them covered for about 7 minutes (you can all steam and then roast).
*if you don't have something, it doesn't matter. You can replace everything with something else
*you can also try beef, shrimp or vegetable
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