Recipe: Year of the Dragon Dumplings

Recipe by SFDC board member and chef Mark Haskell

Traditional hot water dough for Steamed, Soup or Pot-Sticker Dumplings, & Momos

• 2 cups rice flour or all-purpose flour

• ⅛ teaspoon kosher salt

• ¾ cup hot or lukewarm water

• 1 egg white (optional and using less water, to make a shiner appearance)

Instructions

1. To prepare the dough in a mixer, put the flour in bowl. With the machine running, add 3/4 cup of water in a steady stream. As soon as all the water has been added, check the dough. It should look rough and feel soft but firm enough to hold its shape when pinched. If too wet - add flour, if too dry - add just a drop or two water at a time and wait. It will need to rest at least 45 minutes to reach full hydration - it shouldn’t be sticky but pliable, not stiff.

2. Alternatively, make the dough by hand. Put the flour in the bowl and make a well in the center. Stir the flour while you add 3/4 cup water in a steady stream. Evenly moisten the flour. It's okay to pause to stir or add water—it is hard to simultaneously do both actions. When all the water has been added, let it rest same as in step 1.

3. Regardless of the mixing method, transfer the dough and any bits to a work surface; flour your work surface, and knead the dough (when not hot) with the heel of your hand for about 30 seconds. The result should be nearly smooth and somewhat elastic; press on the dough; it should slowly bounce back, with a light impression of your finger remaining. Cover, set aside to rest at room temperature for at 45 minutes to 2 hours.

4. After resting, the dough can be used right away to form the wrappers. Or, refrigerate it overnight and returned it to room temperature before using.

Tibetan Meat Momo Filling

• ground minced meat (water buffalo or yak is traditional, but beef, pork , lamb )

• green onions, finely chopped

• 1 cup cabbage , finely chopped

• 1 tablespoon garlic & ginger, minced

• 1 teaspoon each cumin & coriander powder

• freshly ground pepper & salt & sugar to taste

• 3 fresh or dried red chilies, minced

• Optional: fresh herbs, soy sauce, mirin, nuac, oyster sauce, hoisin

Vegetarian Filling

• cabbage or field greens, finely chopped

• Crumbled silken tofu or Fresh Farmer’s cheese crumbled (optional)

• chopped mushrooms (dried and rehydrated work well)

• green onion , finely chopped

• 1 tablespoon fresh garlic & ginger , crushed

• 1 teaspoon cumin & coriander powder

• freshly ground black pepper & salt to taste

• hot pepper, fresh or dried

Preparing Dumplings

On dry surface, lay out rolled 2 inch wrappers (1/4-1/8 inch thick) on a totally dry surface, spoon 1 1/2 teaspoons filling into center. Fold moisture-free half of wrapper over moistened half to form open half-moon shape. To seal, using thumb and forefinger, form 6 tiny pleats along edge of wrapper, pressing pleats against moistened border to enclose filling. Stand dumpling, seam-side up, on dry or parchment lined baking sheet.

Alternatively, just make like an upturned pleated, purse shape. They can be frozen (dry & not touching) for future use.

Steaming

Using a closed steamer vessel, line steamer with parchment paper or lettuce leaves. Load in dumplings, not touching and steam. Will be done in full steam in 10 minutes, quickly, but will hold for 30-60 minutes. They are done when filling is firm and wrappers are soft.

Cooking Pot Stickers

With a lidded non-stick skillet over moderately high heat, heat just enough oil to cover. Fry/cook until bottoms are golden brown, no more than 2 minutes. Then hold lidded top like shield, close to pot and add just a few tablespoons of water & slap lid on immediately - it will be a loud strong reaction when water hits the hot oil. Once pot calms quiet, 30-45 seconds, they are done.