Directions

Wrapper
1 In stand mixer (or with chopsticks) Add water slowly to flour and knead until it forms a smooth ball. 

2 Cover the dough for 15 minutes and let settle. Then roll the dough into a log and cut into 1” pieces. Roll each piece into a thin circle on a lightly floured surface. You can also use a cookie cutter to make perfect circles. Flour each piece and stack on a plate. It is best to roll just a few at a time and fill immediately.

Filling

1 Add water to meat and stir in one direction with chopsticks to make it gooey. Add chopped onion, sesame oil, and an inch of chopped ginger, and mix again by hand. Add a touch of white wine, salt Chinese 5 spice and little chicken powder, soy sauce/sugar mix. Chop or shred Napa cabbage and add that at the end. 

2 Place 2T mixture into the wrapper. You can dampen the edges slightly and fold circle in half pinching wrapper together at the top. Then make two folds on each side and pinch like a fan. Be sure they are completely sealed. The best way is to roll a few at a time, boil or steam them, and eat right away.

3 To cook, boil or steam dumplings for 8 minutes. You can also pan fry them in oil after steaming/boiling. 

See left for Instructional Video on how to wrap the dumpling