In the Kitchen: Basic Chinese dumplings {recipe}

•  1.5 cups flour
• 1/2 cup water plus up to 1/3 cup of water for steaming each batch
• 1/8 cup canola oil plus 1-2 tablespoons for cooking each batch
• 1 tablespoon salt
•  3/4 pound pork or other meat
• 1/2 inch ginger (minced)
• 1 stalk green onion/scallion (minced)
• 2 tablespoons soy sauce plus 2 tablespoons for sauce
• 1.5 tablespoons sesame oil
• 1 teaspoon sugar
• 1 teaspoon rice wine

• Large mixing bowl
• small bowl for sauce
• chopping board
• floured surface or cutting board for rolling wrappers
• plates for holding freshly wrapped dumplings
• rolling pin
• skillet
• cover for skillet

5. Roll dough into several (our case 4) logs about 3/4 inch thick and about 10″ long.

6. Cover dough to keep moist.

7. Mix pork, remaining salt, sesame oil, and about 80% of the ginger, scallion, two tablespoons of soy sauce, oyster sauce, sugar, and rice wine.

8. Cover mixture and keep it ready.

9. Cut off about 1.5 – 2″ of dough from a log.

10.Roll into a ball form. Use a floured rolling surface and rolling pin to flatten and roll out the dough.  Roll outward from center and flip over.

12. Form small pleats by gathering 1/4″ of dough and pushing towards other side to create a fold.

15. Place dumplings in a circular pattern.

17. Voila – freshly cooked dumplings in a few minutes!

Sauce assembly
18. Combine remaining soy sauce, ginger, scallions, and dash of sugar to create the sauce.

Dip, eat, and enjoy!