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1.
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Whisk together egg and water in small bowl.
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Combine flour and salt in a large mixing bowl and create a well in the middle.
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Slowly stream in the egg/water mixture while stirring with your hand.
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If the flour is really dry, you will need to add more water, 1 tablespoon at a time.
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Add just enough water to form a soft dough ball.
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2.
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Move the dough ball to a lightly floured surface.
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Kneed with your hands for 5 minutes or until the dough is pliable and elastic.
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Cut it in half into two smaller dough balls.
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Cover each dough ball with a damp paper towel for at least 10 minutes.
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3.
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When ready to make the wrappers, cut each small dough ball into 4 equal sections.
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Roll each section on a lightly floured surface until almost paper-thin.
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Use a large biscuit cutter to cut 9 round wrappers.
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Set them aside and cover with a damp towel until you have finished cutting out all your wrappers.
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Note: I only used half of the dough.
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I wrapped the other dough ball, tightly with plastic wrap and refrigerated for use later.
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It is good for more wonton wrappers, ravioli, or making wonton chips.
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Also, you can use packaged wrappers but you will need to use an egg wash to seal the edges when folding.
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4.
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To fill the wrappers, place approximately 1 teaspoon of pulled pork into the middle of the wrapper.
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Gently fold the dough over to form a half-circle.
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Using your fingers, gently press to seal the edges of the wrappers.
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Set each one aside, covered with a damp towel while you finish filling all of the wrappers.
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5.
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Combine the sauce ingredients in a small saucepan.
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Allow to simmer for 10 minutes.
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While the sauce heats, fry the dumplings.
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6.
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The following lists 2 styles of cooking.
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If you want crisp dumplings, follow the frying instructions.
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If you like softer dumplings, follow the steaming instructions.
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Frying instructions: In a large skillet, heat 1 tablespoon of oil over medium heat.
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Place just enough dumplings in the heated oil to where they do not touch.
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Cook for 1-2 minutes on side one, until golden.
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Turn to side 2 and cook for an additional 1-2 minutes.
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If the pan starts to become dry, add additional oil.
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Remove from the pan and allow to sit while you fry the remaining dumplings, using additional oil for each batch.
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Steaming instructions: In a large skillet, heat 1 tablespoon of oil over medium heat.
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Place just enough dumplings in the heated oil to where they do not touch.
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Cook for 1-2 minutes on side one, until golden.
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Turn to side 2 and then add 1/8 cup water.
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Immediately cover the skillet with a lid and steam for 1-2 minutes.
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Remove from the pan and allow to sit while you steam the remaining dumplings.
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7.
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Serve dumplings with warm sauce for dipping.
