Chinese Dumplings Style

Total Time: 2 mins Cook Time: 2 mins

Ingredients

• 4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups hot water
• 2 boneless duck breasts, and legs with skin put through meat grinder fitted with medium blade
• 1 cup finely chopped savoy cabbage
• 3 tablespoons chopped scallions
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons chopped chives
• 1 egg, lightly beaten
• 2 tablespoons chili paste
• 1 tablespoon hoisin sauce
• 2 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1 teaspoon chinese five spice powder
• 1 bit salt & freshly ground black pepper
• 1 cup black vinegar
• 1/4 cup rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon chili paste
• 2 tablespoons chopped cilantro leaves
• 2 tablespoons chopped mint leaves
• 1 tablespoon chopped thai basil
• 1/2 habanero pepper, minced
• 1 peanut oil, for cooking
• 1 cilantro leaf, for garnish
• 1 lime wedge, for garnish

Recipe

• 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.