Dumpling Soup

Dough
2 1/2 cups flour
1/2-1 cup water
1 1/4 tsp. salt

Method
(1)Place the flour and salt in a large bowl.
(2)Slowly add water and mix with your hands.
(3)Knead the mixture until it forms a soft dough.
(4Kneaded the dough until very smooth.
(5)Divide dough into 50 small, equal pieces.
(6)Flatten each piece with your rolling pin to form a thin, round skin
approximately 3 inches in diameter.Like a wonton wrapper.

Filling
1 lb. ground pork
1/2 cup green onions, minced
1/4 cup ginger root, minced
4 cloves garlic, minced
1/2 cup napa cabbage
1 tbsp Cornstarch
1 tbsp dark soy sauce
4 tablespoons soy sauce
3 tsp sesame oil
2 tsp sugar
1 egg, beaten

Method
(1)Combine the pork, ginger, garlic, green onion, soy sauce, cornstarch,
sesame oil, egg,sugar, garlic and cabbage.
(2)Stir until well mixed.Marinate for 10-15mintues.
(3)Place 1 tablespoon of pork filling onto each dumpling skin.
(4) Fold the wrapper edges up and pinch the edges together.

To Cook: You can make dumplings by boiling them in water,steaming or frying in a pan.

Steaming
-Place the dumplings in a steamer, cover and steam for 7-10 minutes.

Boiling
-To boil the dumplings, gently lower them into a pot of boiling water.
-Boil for 3 to 5 minutes.They're done when the dumplings are floating and cook
for about three minutes.
-Add chicken stock and salt to taste.
-Remove from pot carefully and serve hot with the your favourite dipping sauce.

Frying
-Cook till the bottoms are a nice golden about 1 minute
then add 2/3 cup of water all at once.
-Cover and cook(5-7min)until water has evaporated or till cooked.
-Remove from pan and served.

Tips
Dumplings are a lot of work, my mum in law make a lot.She freeze them uncooked and cook them up in small batches.Place them in a sealable freezer bag until you are ready to cook them.