(Yields: 16 dumplings, Serving: 2, Prep time: 1 hr, Cook time: 25 mins)
- 1 small bowl Rice Noodles with Shiitake Mushrooms, Bok Choy and Tofu (recipe here*)
- 1 block green dough (recipe here*)
For the dumpling filling, you can replace the rice noodles with fensi (cellophane noodles) if you like. Also, you can also use other fillings, such as mushrooms, chives, pumpkin, nappa cabbage.
Prepare the green dough.
Cook the dumpling filling.
Use a knife to mince everything (particularly the noodles) and store it in a bowl.
Next, prepare the dumpling skins.
Take out the dough you’ve made previously. Roll the dough into a long cylinder and split it into 16 pieces.
Add a little water to the dough (to soften it up) if it’s too dry, then roll it into a ball and flatten it. Important: If you are steaming the dumplings, you will need to make the dough even wetter, as it can dry out very easily.
Dumpling Folding Tutorial:
Add a tiny bit of flour and use the rolling pin to make it into a completely flat circle.
(Make sure it’s not too try! If you see cracked sides, that means it needs more water.)
Add a spoonful of filling.
Close the top.
Press both sides together.
Once the dumplings are all made (you may have spare filling left, if that’s the case – just eat it or freeze it for next time!)
You can either steam it, fry it or boil it. I recommend steaming or boiling as it’s healthier.
To boil, simply boil a pot of water and add it in, stirring until they’re ready.
To steam, prepare a steamer and start boiling the water. Add a wet cheese cloth on the surface and place all the dumplings on top.
Bring the water to a boil (can range from 5-15 minutes), and steam for about 10 minutes on high heat.