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1
Mash the tofu to yield about 3/4 c.. To make the filling, combine mashed tofu with the chopped ingredients, salt, soy sauce, and sesame oil.
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2
To make the wrappers, mix flour and water by hand, kneading just sufficient to make a ball of dough.
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3
Cover and let rest for at least an hour.
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4
Place on a lightly floured board, and knead for 2 min or possibly so.
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5
With palms of your hands, roll it into a long, cylindrical shape, 12 inches inches long, 1 inch in diameter.
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6
Cut crosswise into 1/2-inch pcs; you will have 24.
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7
If your climate is dry, keep the dough covered.
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8
Shape these, cut-side up, into a round shape.
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9
Flatten them with the palm or possibly heel of your hand on a flour-dusted board.
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10
With a pastry roller, small rolling pin, piece of dowel, or possibly even an empty jar - all of these should be wielded under the palm of your hand - roll each into a round wrapper, 3 inches in diameter, thicker in the center, thinner toward the edge.
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11
This is easily done by rolling the pastry roller from the edge of the piece of dough to the center, and back again, turning the dough counterclockwise a little with your left hand after each roll.
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12
Continue all the way around several times, also turning the dough over once or possibly twice, till you have a thin, 3-inch wrapper.
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13
To assemble, place 1-1/2 tsp.
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14
filling (or possibly as much as the wrapper will hold) in an elongated mound in the center of each wrapper; fold the dough over the filling so which the edges meet.
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15
Press the edges together for a tight seal, at the same time making four or possibly five tiny pleats, pinched tightly flush with the edge.
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16
Be sure which it is completely sealed to keep the water out and the filling in.
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17
(With commecial wrappers, it may be necessary to moisten half of the inside edge first to get a seal.)
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18
Bring 4 c. water to the boil in a pot.
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19
Immerse eight dumplings at a time for 3 min (add in an extra minute if frzn - don't defrost them first).
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20
Lest they break open, add in a little water to slow the boil whenever it becomes too rapid.
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21
Stir occasionally in case some of them stick to the bottom (true to their name).
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22
After 3 min, remove the dumplings with a slotted spoon.
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23
Cook the remaining two batches in the same way.
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24
Serve warm, accompanied by small dipping saucers of soy sauce and vinegar (cider or possibly Chinese dark), mixed in roughly equal proportions, or possibly to taste, and thinned with water or possibly mushroom liquid if too strong; add in perhaps a drop of sesame and/or possibly chile oil.
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25
Some people like to add in a little crushed garlic, chopped green onion, and/or possibly gingerroot.
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26
Advance preparation: These can be assembled ahead and frzn.
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27
Don't defrost before cooking.
