Step 1

For the Wrappers

Step 2

Wrappers Recipe adapted from Red House Spice

Step 3

Combine water and flour in a large mixing bowl.- 250 grams all purpose flour- 130 ml water

Step 4

Hand mix the flour and water until a shaggy dough forms and all of the flour is incorporated.

Step 5

Cover the bowl with plastic wrap and let the dough rest for 10 minutes.

Step 6

Using a stand mixer with a dough hook attachment, knead the dough on a medium speed until the dough becomes soft, cohesive, and elastic, about 5-8 minutes. Be sure to scrape down the dough from the hook periodically.

Step 7

Once again, cover the bowl with plastic wrap and allow to rest for 1 hour. (Note: If you’d like to use the wrapper immediately, now would be a good time to make the filling.)

Step 8

Cut the wrapper dough into two equal portions.

Step 9

Using a stand mixer with a pasta roller attachment and working with one half at a time, begin rolling the dough using the widest setting. Be sure to continuously dust the dough with flour to prevent any sticking.

Step 10

Continue rolling out the dough reducing the thickness each time the dough is passed through the rollers.

Step 11

Once the dough has been rolled to the thinnest setting, place the dough on a well-floured work surface.

Step 12

Using a 3-inch biscuit cutter, cut out rounds from the dough. Stack the cut wrappers, sprinkling with flour between each layer.

Step 13

Once you’ve cut about 30 wrappers, fill them immediately or wrap them tightly with plastic wrap and store them in the refrigerator or freezer until ready to use. (If freezing, thaw the wrappers in the refrigerator for 4-6 hours before using.)

Step 14

For the Filling

Step 15

Filling recipe adapted from Epicurious

Step 16

Combine all ingredients in a medium bowl.- 1 pound ground pork- 1 carrot coarsely grated- 2 scallions thinly sliced- 1 cup Napa cabbage thinly sliced- 1 garlic clove grated- 1 inch ginger peeled and grated- 1 egg- 1 tbsp dark soy sauce- 1 tbsp toasted sesame oil- 1 tbsp mirin- 1 ½ tsp kosher salt- 1 tsp freshly ground black pepper

Step 17

Using your hands, gently mix until all the ingredients are evenly distributed.

Step 18

Cover the bowl in plastic wrap and refrigerate until ready to use.

Step 19

For the Dipping Sauce

Step 20

Dipping Sauce recipe adapted from For the Love of Cooking

Step 21

Combine all ingredients in a small bowl and whisk to combine.- ½ cup soy sauce- ¼ cup rice vinegar- 1 tbsp granulated sugar- ½ inch ginger peeled and grated- 1 tbsp scallions thinly sliced- 1 tbsp toasted sesame oil- 1 tsp Optional: sriracha (to taste)- ¼ cup water

Step 22

Cover and reserve until ready to serve.

Step 23

For the (Optional) Skirt

Step 24

Skirt Recipe credit: Red House Spice

Step 25

In a small bowl, whisk together cornstarch and flour.- 1 tsp cornstarch- ½ tsp all purpose flour- ½ cup water- ¼ tsp rice vinegar

Step 26

Add the cornstarch mixture to the water in a separate bowl.

Step 27

Whisk in the vinegar and reserve until ready to use.

Step 28

For the Cooking

Step 29

Carefully place about 2 teaspoons of filling into the center of each wrapper.- Dumpling wrappers- Pork filling

Step 30

Using your finger, brush ½ of the circumference of the wrapper with water.- As needed water

Step 31

Fold the other half of the wrapper over the filling and seal the dumpling shut with small pleats (see video for tips).

Step 32

Repeat with the remaining filling and wrappers. (Note: At this point, you can wrap and freeze the dumpling for later use.)

Step 33

In a medium/large nonstick pan, heat vegetable oil over medium/high heat.- 1 tbsp As needed vegetable oil

Step 34

Add the dumplings flat-side down and allow to fry for about 3 minutes or until the bottom is golden brown and crispy.

Step 35

Carefully (to avoid splashing) add ¼ cup water and cover the pan with a lid. Reduce the heat to medium/low and steam for about 7-10 minutes.

Step 36

Repeat with remaining dumplings and serve with the dipping sauce.

Step 37

To cook the dumplings with the skirt, again heat oil and fry the dumplings until the bottom is crispy.- 1 tbsp As needed vegetable oil

Step 38

Then, add the skirt mixture to the pan and cover it with a lid. Steam the dumplings for about 7 minutes.- Optional: Skirt mixture

Step 39

Uncover the pan and continue cooking the dumplings over medium heat until the skirt has browned about 3-4 minutes.

Step 40

Remove the pan from the heat and place a plate (slightly smaller than the circumference of the pan) over the dumplings. With (oven-gloved hands) carefully flip the dumplings onto the plate.

Step 41

Serve with dipping sauce.