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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Asian >> Chinese and Mongolian >> Chinese

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Mix ingredients for dipping sauce and set aside. | 2. Lightly oil a large bowl. | 3. Put the flour and salt in another large bowl, piled up. | 4. Make a dent in the top of the pile, and crack the egg into it. | 5. Mix the egg into the flour. | 6. Add enough water to the mixture to make a thick dough. | 7. The consistency should be like bread dough. | 8. In any case, don't add too much water--it shouldn't be like batter at all! | 9. Turn the dough out onto the flour-dusted counter, and form into a ball. | 10. (It helps to flour your hands first). | 11. Place the dough into the oiled bowl and cover with plastic wrap (cellofane). | 12. Let stand 1 hour. | 13. Meanwhile mix all ingredients for filling and place in the fridge. | 14. Next, remove dough and place on flour-dusted counter (or work surface). | 15. Knead a bit and flatten until very thin (but not see-through or falling apart). | 16. Using a large, round cookie-cutter (or bottom of coffee can or top of glass) cut three-inch rounds. | 17. Don't place them on top of each other, as they could stick together! | 18. Knead the leftover pieces together again and cut more rounds until there's no dough left. | 19. Spoon a bit of the filling into the center of each round and fold in half (to make a semi-circle shape). | 20. Seal edges with a bit of water, and use tongs of a fork to decorate the edge. | 21. To prepare, either steam the dumplings (if you have a steamer) for 15 mins, or boil for 10 mins. | 22. If you boil, add some oil to the water and don't overcrowd the pan--make them in batches. | 23. If you like, you can fry the dumplings in a skillet or wok to brown them before serving. | 24. Handle gently! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
flour	2	cups		1156.56	253.2108	18.802	4.4872
egg	1			71.5	0.36	6.28	4.755
salt	1/2	teaspoon		-	-	-	-
water				-	-	-	-
pork	1/2	lb	ground	852.768	0.0	31.5479	79.5388
scallion	2		chopped	64.0	14.68	3.66	0.38
ginger	1	piece	finely-chopped	-	-	-	-
pea	1/4	cup	thawed	10.29	1.8498	0.6859999999999999	0.049
chili pepper flake	1	teaspoon		-	-	-	-
soy sauce	2	tablespoons		16.96	1.5776	2.6048	0.1824
rice vinegar	1/2	tablespoon		-	-	-	-
honey	1	tablespoon		-	-	-	-
sesame oil	1	teaspoon		39.78	0.0	0.0	4.5
sesame seed	1/2	teaspoon		14.25	0.6548	0.4452	1.2

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