Chinese Pork and Shrimp Dumplings

Dumpling Mixture:

1 lb ground pork

5-6 large prawns, minced

1/2 bunch diced green onions

1 bunch yue choy, finely chopped (substitute: bok choy)

1 Napa cabbage, fine chopped

1tsp ground ginger

1/4 cup oyster sauce

1/4 cup soy sauce

1/8 cup sugar

2 tbsp sesame oil

1/2 tsp white pepper

1/2 tsp black pepper

Put all ingredients together in a bowl and mix together until combined.

Dumpling dough:

2 cups flour

1/4 cup boiling water

1/2 cup cold water

Put flour in mixer with dough hook, add hot water and mix until large crumb stage. Add cold water and mix until combined. If it’s too watery, add a little more flour, if it’s too thick, add more water.

Put dough in Ziploc bag and let rest for 10 minutes.

On floured counter, cut slices of dough off the mass and roll with your hands to a jump-rope thickness. Cut small pieces, about half an inch wide, from it and sprinkle flour on them again to keep them from sticking.

Smash each piece flat on the counter and then using a small rolling pin, roll out to even thickness. Put flatten dough circles cupped in your hand, and then fill each with a small spoonful of pork/shrimp filling. Pinch the sides together to make a “purse.”

Put oil in a hot skillet on medium/high. Add dumplings then pour in water about three quarters of the way up them and cover with a lid. Let steam/cook for about 8 minutes.

Serve with Gyozo dipping sauce or soy sauce.