Ingredients
150 grams Rice flour
15 grams Katakuriko
1 tsp Shiratamako
150 ml Boiling water
1 Katakriko (for dusting)
80 grams Ground pork
50 grams Cabbage
1/2 bunch Chinese chives
1/2 Japanese leek
1 tsp Ginger (grated)
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To make the dumpling wrappers, combine the ingredients in a bowl and thoroughly mix. Add boiling water to the bowl from Step 1, and thoroughly mix with a spatula. Mash any lumps in the dough while mixing. Once the dough comes together, wrap in plastic wrap, then let rest for 30 minutes at room temperature. Mince the filling ingredients (vegetables). Work salt into the minced cabbage and thoroughly squeeze out the excess moisture. Combine all of the filling ingredients and mix until evenly combined. Place the dough on a well-dusted work space, and divide into 12 equal portions. Roll each portion into a ball, then roll each into a 3-mm thick circle with a rolling pin. The edges should be slightly thinner than the middle. Wrap the fillings and pan-fry. Serve with your favorite dipping sauce and enjoy!
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Quick dumpling folding — consistent shape, perfect seal
Large airtight containers — flour, rice, grain, dry goods storage
High-protein bread flour — superior gluten development for artisan bread
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter
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Quick dumpling folding — consistent shape, perfect seal
Large airtight containers — flour, rice, grain, dry goods storage
High-protein bread flour — superior gluten development for artisan bread
Adjustable stand — hold cookbook or tablet at eye level while cooking
Dumpling kit — multiple sizes, press, mold, dough cutter