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1
Divide the flour into two separate bowls.
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2
In first bowl, add 1/4 cup of cold water and mix with a spoon until a dough forms.
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3
In second bowl, add 6 oz of boiling water and mix with a spoon until a dough forms.
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4
Place 1 tbs.of additional flour on a work surface.
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5
Remove the dough from the bowls and knead them together on the floured work surface for 10 minutes.
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6
Form the dough into a ball and then cover with a dry cloth and allow it to rest for 1 hour.
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7
Divide the dough into 24 evenly sized pieces by cutting the dough ball into 1/8's.
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8
Roll the pieces into a log and cut it into three, then roll the dough into little balls using additional flour if necessary flatten the dough In the palm of your hand-- into 3 1/2 inch circles.
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9
In a medium sized bowl, combine the ground pork or ground turkey, minced scallion, cabbage, grated ginger, dry sherry, soy sauce, sesame oil and salt thoroughly.
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10
Using the dough circles, place 1 tbs.of meat filling in the middle.
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11
Fold the dough circle in half over the filling to make a half moon shape.
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12
Press the edges together to seal the dumpling.
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13
Turn the dumpling so the straight edge is facing you.
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14
Fold the two corners located at 9 and 3 o'clock to the center at 12 o'clock and press the dough to seal.
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15
Cook the dumplings in two batches in boiling water for 6 minutes.
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16
Remove from the water with a slotted spoon.
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17
Serve with dipping sauce.
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18
Combine the soy sauce, sesame oil, minced scallions and minced garlic together and mix thoroughly.
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19
Place the dipping sauce into a serving dish.
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20
Drizzle the dipping sauce over the hot steamed dumplings before serving.
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21
ENJOY!
