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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. For the dough:. | 2. Whisk the flour with the salt and stir in the water until dough is shaggy. | 3. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky. | 4. Rest, covered, while you make the filling and the sauce. | 5. For the filling:. | 6. Place all the ingredients in a large bowl and mix until thoroughly combined. | 7. To check for seasoning, fry a bit in some hot oil until just cooked through. Adjust the seasoning as necessary. | 8. For the sauce:. | 9. Combine all but the last 2 ingredients in a bowl for dipping. Sprinkle the basil and habanero over the top. | 10. To Assemble and Cook:. | 11. Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings). | 12. Cut out circles with a 3-inch round cutter. Cover the dough with a side towel or piece of plastic wrap as you work. Have a small bowl of water next to you also. | 13. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough. | 14. Using your fingertip or a small pastry brush, wet the edge of the dough. | 15. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers. | 16. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated. | 17. The corners of the dumpling should curl slightly away from you, toward the unpleated side. | 18. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	4	cups		-	-	-	-
salt	1/4	teaspoon		-	-	-	-
hot water	2	cups		0.0	0.0	0.0	0.0
duck breast	2		boneless fitted	-	-	-	-
savoy cabbage	1	cup	chopped	18.9	4.27	1.4	0.07
scallion	3	tablespoons	chopped	5.76	1.3212	0.3294	0.0342
cilantro leaf	2	tablespoons	chopped	3.68	0.5872	0.3408	0.0832
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
egg	1		beaten	71.5	0.36	6.28	4.755
chili paste	2	tablespoons		-	-	-	-
hoisin sauce	1	tablespoon		35.2	7.0528	0.5296	0.5424
cornstarch	2	tablespoons		60.96	14.6032	0.0416	0.008
ginger	1	teaspoon	ground	1.6	0.3554	0.0364	0.015
chinese five spice powder	1	teaspoon		-	-	-	-
bit salt black pepper	1		ground	-	-	-	-
black vinegar	1	cup		-	-	-	-
rice vinegar	1/4	cup		-	-	-	-
hoisin sauce	2	tablespoons		35.2	7.0528	0.5296	0.5424
lime juice	2	tablespoons		7.5625	2.5469999999999997	0.127	0.0212
chili paste	1	tablespoon		-	-	-	-
cilantro leaf	2	tablespoons	chopped	3.68	0.5872	0.3408	0.0832
mint leaf	2	tablespoons	chopped	-	-	-	-
thai basil	1	tablespoon	chopped	-	-	-	-
habanero pepper	1/2		minced	0.625	0.1377	0.0292	0.0069
peanut oil	1			119.34	0.0	0.0	13.5
cilantro leaf	1			3.68	0.5872	0.3408	0.0832
lime wedge	1			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.