Dumplings

I cannot find the specific site I used to make the dumplings, but I didn't use any one recipe anyway as I sort of made my own. They don't look great, but if you look up dumplings on google, and search out tips on how to fold them and make your own, you'll get there! It will take me a while to get better I'm sure.



Dough
1 cup flour plus 1/4 cup water (plus extra if you need, and extra flour for work surface).

Mix the flour and the water. Add a little water if needed. The dough should stick together and pull away from the bowl slightly. I read it is better if the dough is too wet rather than too dry, but it should be workable. Knead 20 times, then roll into a ball and place under a damp cloth for 15 minutes.

Roll into a log, and cut into 'rounds' (this amount should make 20, but I only cut enough for 12, so my dough was thicker, but that's ok). Roll into a circle shape using your rolling pin, place filling in center (about 1 Tbsp) and press filling until not loose. Grab the dough, fold over the filling, and pinch in the center. Then you can make folds all along one side of the pinch until you have a teardrop shape at the end, pinch that together, and do the same for the other side of the center. You should only see folds on one side of your dumpling, the other side would be 'flat'. Really, look this up. I don't thing it really matters how you close them for eatibility sake, but it looks kinda cool. I think this site may have some tips (it isn't the one I used, but I can't find that one now.) Boil until they float, and you are done! Serve with soya sauce for dipping.

Filling - What I used (not an actual recipe... haha)
1/3-1/2 cup (approximate) sausage (I used already cooked leftovers)
1 cooked chicken breast
1/2 Tbsp soya sauce
1/2 cup chopped cabbage (was already steamed and in the freezer...)
1 minced garlic clove
2 minced green onions
1 tsp rice vineger
minced fresh ginger... I'm guessing about 1 tsp? I just added a few dashes of the powdered/dry stuff.

Mix all the ingredients... make sure everything is minced really fine, and store in the fridge until ready to use. I had lots leftover after making only 12 dumplings, so I assume this would fill 30 or more. I am thinking I could use the rest in soup!