Chinese Pork & Leeks Dumplings With Homemade Wrappers (水餃 - Shui Gao)

1. 1

   DUMPLING DOUGH: In a large bowl, mix 3 cups of all purpose flour and 1 & 1/3 cups of water. Add salt to taste.

2. 2

   Knead the dough for about 20 minutes or until a smooth ball is formed. If dough is still sticky, add more flour. Cover with wet towel and set aside for least 30 minutes.

3. 3

   When dough is ready, cut the ball of dough into 4 pieces and reshape each into a long log. You should have a total of 4 equal-sized logs. Use a knife to cut the logs into 15-20 smaller pieces (each piece should be a size of a quarter), making 60-80 pieces total. Use your hand to make each one into a ball and flatten with a rolling pin to make a circular wrapper about 3 inches in diameter. If necessary, flour your area to prevent sticking.

4. 4

   DUMPLINGS FILLING: In a bowl, mix dumpling filling ingredients (ground pork, shrimp paste, chives, ginger, sea salt, sugar, white pepper, Shaoxing wine, soy sauce and sesame oil.

5. 5

   DUMPLING: Place a small spoonful of filling into the center of the dumpling skin and seal it up by pressing down on the edges of the wrapper.

6. 6

   Bring a pot of water to a boil and add a dash of salt. Add the dumplings and boil until they float. Drain the dumplings and serve with your favorite dipping sauce!

* Per serving · 4 servings · Values may vary.

No additional tips available.