MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Classic Pork & Chive Dumplings
Categories: Pastry, Pork, Herbs, Vegetables, Wine
Yield: 6 servings

MMMMM---------------------------DOUGH--------------------------------
2 c A-P flour; more for dusting
1/8 ts Kosher salt
1 lg Egg white

MMMMM--------------------------FILLING-------------------------------
1 lb Ground pork
2 tb Sherry cooking wine
1 tb Freshly grated ginger
2 ts Soy sauce
1/2 ts Kosher salt
1/2 c Minced garlic chives

MAKE THE DOUGH: In a large bowl, combine the flour and
salt. Add 3/4 cup lukewarm water and the egg white and
mix with fingers. (Dough should be shaggy with dry
pockets of flour, like biscuit dough.)

On a well-floured work surface using floured hands,
knead the dough, dusting with more flour as needed,
until smooth, about 4 minutes. Transfer to a lightly
floured bowl and cover the bowl with plastic wrap. Let
rest at least 30 minutes or up to 1 hour.

MAKE THE FILLING: In a medium bowl, combine the pork,
sherry, ginger, soy sauce, and salt and mix with hands.
Fold in the chives.

On a floured surface, knead the dough briefly until
satin smooth. Cut into 4 equal pieces. Roll each piece
into a 3/4" thick log and cut with a cleaver or a sharp
knife into 6 equal pieces about the size of an egg yolk.
On a rimmed baking sheet, toss the balls generously with
flour and drape with a damp paper towel.

Flatten each ball slightly with the palm of your hand.
Using an Asian-style rolling pin, flatten the dough a
bit more. Roll from the edge of each dough disk to its
center, rotating the disk between rolls. Repeat until
the wrapper is 3: in diameter and the edges are half as
thick as the center. Transfer back to the well-floured
surface and tent with a damp paper towel.

Holding a wrapper in your palm, fill the center with a
tablespoon of filling. Pinch the edges shut to form a
half moon, stretching the dough slightly as needed and
squeezing out any air bubbles. Transfer back to the
tented work surface and repeat with the remaining
wrappers.

In a medium pot of boiling water, add 6 dumplings at a
time. Boil for 2 minutes on high, then reduce the heat
to medium-high and cook for 2 minutes more. Reduce the
heat to medium and cook until the dumpling wrappers are
puffy, a final 2 minutes.

Using a slotted spoon, transfer the dumplings to a
plate. Serve immediately.

By Helen You

RECIPE FROM: https://www.saveur.com

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