Jiaozi

Description
Chinese dumplings

Jiaozi dough

 * 3 cups all-purpose flour
 * up to 1¼ cups ice cold water
 * ¼ teaspoon salt

Filling

 * 1 cup ground pork or beef
 * 1 tbsp soy sauce
 * 1 teaspoon salt
 * 1 tbsp Chinese rice wine or dry sherry
 * ¼ teaspoon freshly ground white pepper, or to taste
 * 3 tbsp sesame oil
 * ½ green onion, finely minced
 * 1½ cups finely shredded napa cabbage
 * 4 tablespoons shredded bamboo shoots
 * 2 slices fresh ginger, finely minced
 * 1 clove garlic, peeled and finely minced

Directions

 * 1) Stir the salt into the flour.
 * 2) Slowly stir in the cold water, adding as much as is necessary to form a smooth dough.
 * 3) Don't add more water than is necessary.
 * 4) Knead the dough into a smooth ball.
 * 5) Cover the dough and let it rest for at least 30 minutes.
 * 6) While the dough is resting, prepare the filling ingredients.
 * 7) Add the soy sauce, salt, rice wine and white pepper to the meat, stirring in only one direction.
 * 8) Add the remaining ingredients, stirring in the same direction, and mix well.
 * 9) To make the dumpling dough: knead the dough until it forms a smooth ball.
 * 10) Divide the dough into 60 pieces.
 * 11) Roll each piece out into a circle about 3-inches in diameter.
 * 12) Place a small portion (about 1 level tablespoon) of the filling into the middle of each wrapper.
 * 13) Wet the edges of the dumpling with water.
 * 14) Fold the dough over the filling into a half moon shape and pinch the edges to seal.
 * 15) Continue with the remainder of the dumplings.
 * 16) To cook, bring a large pot of water to a boil.
 * 17) Add half the dumplings, giving them a gentle stir so they don't stick together.
 * 18) Bring the water to a boil, and add ½ cup of cold water.
 * 19) Cover and repeat.
 * 20) When the dumplings come to a boil for a third time, they are ready.
 * 21) Drain and remove.
 * 22) If desired, they can be pan-fried at this point.