Fantasy came true - Chinese Dumplings
I am no expert on Chinese history, customs, beliefs, food and zodiac but know some about lunar calendars. I wonder about leap year in the Chinese calendar?! Any clue? Just read that the Year of the Tiger officially begins on Valentine's Day. We got a Dragon (me), a Snake and a Monkey in our house. From the shallow research I've made over the years, the three are harmonious and balance each other. If you know any differently, I hope you don't get an urge to enlighten us:).
Ingredients for filling:
1 lb ground chicken breast
1 tablespoon rice vinegar mixed with 1 tablespoon sugar
1/4 head medium red cabbage, thinly sliced, sauted al dente in 1 tablespoon canola and cooled
4 scallions thinly sliced diagonally, green and white parts
1 large clove of garlic, minced
1/2 finger (as a measuring stick) fresh ginger, grated on a small hole grater (watch your fingers and discard the shabby 'hairs' left after grating or use it to infuse tea)
3 tablespoons low sodium soy sauce
1 tablespoon fish sauce
1-2 tablespoons sugar, depending on taste
1/2 teaspoon sesame oil
1 large egg, beaten
1/4 teaspoon freshly ground black pepper
Sprinkle of red pepper flakes (optional)1 heaping tablespoon cornstarch
Directions for filling:
Mix all ingredients well and keep in refrigerator until ready to use.
Ingredients for the dough:
2 cups all purpose flour
3/4 teaspoon salt
1 cup boiling water
Directions for dough:
Mix flour and salt in a large bowl and pour boiling water in. Mix with a wooden spoon and knead for about 8 minutes until forms a smooth round dough. I kneaded inside bowl. Cover with saran and let rest for 20 minutes. Roll into a long log and cup about 40 discs. Roll out each disc on a floured surface to a 4 inch in diameter circles. Flour top of each rolled out discs and stack on top of the other until ready to be filled and pleated. I use a small wooden rolling pin from India my mom gave me, but any rolling pin should work.
Ingredients for dipping sauce:
1/4 cup low sodium, soy sauce
1/3 cup rice vinegar
1 teaspoon sugar
1 teaspoon Asian chili garlic sauce
1 scallion diagonally thinly sliced, green and white parts
Directions for sauce:
Whisk together all ingredients and keep in air tight container in fridge until serving.
Ingredients for frying:
4-6 tablespoons of canola oil
Directions for filling, pleating and cooking:
I could not have put this better than this excellent tutorial please see epicurious. You will also find the original recipe there if you wish to make a pork/dried shrimp/chive version.