Dumplings are a delicious treat enjoyed across various cultures. Whether steamed, boiled, or fried,
– 2 cups all-purpose flour – 1/2 cup water – 1/2 tsp salt – 1 cup cabbage (shredded) – 1/2 cup carrots (grated) – 1/2 cup mushrooms (chopped) – 1/2 cup tofu or minced chicken – 2 tbsp soy sauce – 1 tbsp sesame oil – 1 tsp ginger (minced) – 1 clove garlic (minced)
In a large bowl, combine the flour and salt. Gradually add water while mixing until a smooth dough forms. Knead the dough for about 5 minutes
In a pan, heat sesame oil. Add the ginger and garlic, then sauté for a minute. Add cabbage, carrots, mushrooms, and tofu/chicken.
Divide the dough into small balls (about 1-inch each). Roll each ball into a thin circle using a rolling pin.
Place a spoonful of filling in the center of each dough circle. Fold the dough over the filling to create a half-moon shape.
For steamed dumplings, place them in a bamboo steamer lined with parchment paper. Steam for 10-12 minutes
For fried dumplings, heat a pan with a little oil. Place the dumplings in the pan, and cook until the bottoms are golden brown.
Serve dumplings with soy sauce, chili oil, or a vinegar-based dipping sauce. Garnish with chopped green onions or sesame seeds for extra flavor.
– Make sure the dough is not too thick, or the dumplings may become chewy. – Don't overfill, as it will make sealing difficult.