It’s lunch time around these parts and I have a serious dumpling craving. I picked up this recipe when a grad school friend brought these dumplings to our weekly Friday afternoon get-together. I’ve always been a dumpling fan but I particularly enjoy the light, flavorful texture and warm tang of this version. Perhaps I’ll make a batch later as a reward for getting my work done.
Jaouza, or Dai’s Chinese Dumplings
2 1/2 cup flour
2/3 cup boiling water
1/3 cup cold water
1. Add boiling water to flour, then add cold. Knead well, then let stand 15 minutes, covered with a damp cloth.
3/4 lb. ground beef or pork
2 small cans mushrooms (your choice, I usually use a healthy handful of fresh shiitake)
2 tsp. salt
1 scallion, chopped fine
2 Tbs. soy sauce
2 Tbs. sesame oil
10 oz. Chinese cabbage, chopped
1/8 tsp. ginger
2. Mix all filling ingredients together.
3. Flatten small blob of dough into a round circle. Place a spoonful of filling in center of dough and fold over. Pinch edges closed.
4. Repeat until all dough and filling have been used.
5. Steam and/or fry dumplings.
6. Dipping sauce: roughly equal amounts of soy sauce and rice vinegar or lime juice. Add sesame oil and chili sauce to taste.