Dumplings!

Note:

★ cut parchment paper to fit the circle shape of the bamboo steamer and poke holes in the middle. Steam it on any pan filled with 1.5-3inches of water

★ Always freeze the left over dumplings

DUMPLING WRAPPERS

• 3 cups all purpose flour

• 1 cup room temperature water

  • Make the dough at least an hour prior to making batch bc needs to stand at room temp to rise for min 45min

  • After 45 min make small dough balls and flatten them out into circle shapes as best as u can (approx 1/2tbs size)

FILLING

• 1 lb ground pork or extremely chopped shrimp

• ½ cup green onion, finely chopped (I use the whole bundle

• 1 teaspoon finely chopped ginger

• 1teaspoon of minced garlic

• 1 teaspoon sesame oil

• 1 teaspoon salt

• ¼ cup soy sauce

• Kimchi

• 1 large egg  —- If ur mix is still thick add a lil water ur filling should be sticky

  • Fill each dough circle with a tbs of filling. seal each dumpling w water

Sauce:

• Seasame oil

• Soy sauce

• Thin slices of ginger

• S&P

• Ponzu or black vinegar

• Can put chili flakes

Other option is to do straight chili oil

To make it into wonton soup:

1st method is just straight broth and left over veggies, and everything down below

2nd method

• Soy sauce

• Black vinegar or ponzu

• S&P

• Green onion

• Garlic

  • Red chili flakes

  • Seasame seeds

  • ^can also do chili oil

Steaming the dumps

★ Do a small pan fry of the meat to test flavor!

★ Depending on the size of ur steamer find a pot or pan that’s slightly larger width wise and it should allow u to put 1.5-3inches of water

★ Steam for approximately 10-15min or until they seem done