Makes about 4 dozen dumplings
Approximately 90 minutes preparation time
20 minutes cooking time
For the filling:
1 red onion finely chopped
2 tablespoons finely chopped ginger
2 cups grated Savoy cabbage
2 cups grated carrot
1 teaspoon pepper
1 teaspoon sesame oil
1/2 cup chopped cilantro
salt
canola oil
For the dough:
2 cups unbleached all-purpose flour
1 cup boiling water
For the dipping sauce:
3 tablespoons soy sauce
1 teaspoon sesame oil
To
make the filling, heat a tablespoon or so of canola oil in a large sauté
pan and sauté the onions and ginger. Add the cabbage and carrots and
season with salt and pepper. Remove the mixture from the heat and add
the sesame oil and cilantro. Taste and add more salt and pepper if you
like. Set aside.
To make the dough, mix the boiling water with
the flour until a soft dough forms. Knead the dough until it is smooth,
about 5 minutes. Divide the dough in half and shape each half into a
roll approximately 12 inches long. Cut each roll across into half-inch
slices. Flatten each slice on a well-floured surface and roll it into a
circle approximately 3 inches in diameter. Continue with the remaining
pieces of dough.
Put one tablespoon of the filling mixture in the center of each circle. Fold the circle in half and pinch the dough along the seam to seal it. Place about a tablespoon of canola oil in a non-stick skilled over high heat. Add as many dumplings to the pan as you can, leaving just a bit of space between them. Cook the dumplings, turning them once or twice, until they are golden brown, about 2 minutes per side.
To make the dipping sauce, mix the soy sauce and sesame oil in a small bowl. Serve with the dumplings.