Makes: 25 dumplings
Prep time: 35 min
Cook Time: 8-10 min per batch
For the Dough
3 cups of all purpose flour
18 tbs of warm water
For the Filling
3 cups of napa cabbage, minced (save three leaves for steaming purposes)
½ lb shitaake mushroom, minced
2 large carrots, peeled & minced
½ bunch of green onions, thinly chopped
3 cloves of garlic, chopped
1.5 inch piece of ginger, peeled & minced
2 tablespoons soy sauce
2 teaspoons sesame oil
Salt and pepper to taste
Directions
In a mixing bowl, add the flour. Adding one tablespoon at a time, add the water and stir well.
Once the dough in smooth and fully incorporated, lightly flour the surface and knead the dough for 10 minutes.Set aside and cover, letting the dough rest for 30 minutes.
Mince the vegetables and sautee in a pan until soft. Season with soy sauce, sesame oil, salt and pepper.Set aside to cool & strain before assembly.
Lightly flour the surface so the dough doesn’t stick.
To assemble take one small piece of dough and roll out into a 3 inch in diameter circle. Repeat until all dough is used.
Fill each dough circle with a small spoonful of filling, wet the edges of the circle and slowly fold as shown in the photo, and twist the top to seal.
Set aside on a lightly floured baking sheet so they steam evenly.
Assemble your steamers, adding water to the bottom compartment. Place the extra napa cabbage leaves on the bottom, turn stove on high.
Once the leaves have steamed down, you may begin to steam your dumplings!
Place dumplings in the steamer allowing some space between each one. Steam for 8-10 minutes.
Plate & serve with your choice of sauces.