Food Network: Boiled Garlic Chive Dumplings

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Boiled Garlic Chive Dumplings
Copyright, 1998, Ming Tsai, All Rights Reserved

Ingredients
VEGETARIAN DUMPLING FILLING:
2 bunches finely chopped garlic chives (regular chives can be substituted)
2 small packs (1 1/3 ounces each) mung bean noodles, soaked soft and cut into
1/2-inch strands
1 cup re-hydrated black mushrooms, de-stemmed and finely diced
2 tablespoons minced ginger
1 1/2 tablespoons minced garlic
2 tablespoons thin soy sauce
3 tablespoons sesame oil
1/2 tablespoon salt
1 egg

COLD WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 cups cold water

SPICY SOY DIPPING SAUCE:
1/3 cup thin soy sauce
1/3 cup rice wine vinegar
1/3 cup sliced scallions
1 teaspoon sesame oil
1 tablespoon sambal

Directions

In a large bowl thoroughly mix all ingredients - aside
from those in the Cold Water Dough and the Spicy Soy Dipping Sauce - together by
hand. Cook a tester to check for seasoning. MAKING THE DUMPLINGS: Place a small
mound of filling in the middle of the wrapper. (Be very careful not to touch the
edges with the filling, as this will impede proper sealing of the dumplings.
Nothing is worse than dumplings breaking during cooking.) Fold the wrapper in
half to form a half moon shape. Starting on one end fold/pinch the wrapper
tightly together. Proceed with this fold/pinch method until the dumpling is
completely sealed. There will be approximately 10 to 14 folds per dumpling. Rest
the dumplings with the folded edges straight up.

COOKING THE DUMPLINGS: Use a large stock pot with plenty of water. Add a small
handful of salt, as if you were cooking pasta. Make sure the water is at a
rolling boil before adding dumplings. Once the dumplings are dropped, gently stir

so that they do not stick together or stick to the bottom. Do not try to boil too
many at a time, as it will take too long to cook resulting in soggy dumplings.
Overcooking also causes the dumplings to break apart.

For the Cold Water Dough: In a stainless steel bowl, mix flour and salt. Slowly
add cold water to flour in 1/4 cup increments. Mix with chopsticks until a ball
is formed. On a floured surface, knead dough until it becomes a smooth, elastic
ball. Place back in bowl and cover with a damp cloth. Allow dough to rest for at
least 1 hour. Working on a floured surface with floured hands, roll out dough to
form a long 'noodle', 1 inch in diameter. Cut 1/2 inch pieces and turn them over
so cut sides are facing up. Flatten with your palm and roll out thin using a
rolling pin. The dumpling wrapper should end up about 3 inches in diameter. For
the Spicy Soy Dipping Sauce: Combine all and serve in a small bowl. PLATING:
Serve dumplings on a large platter lined with lettuce with a bowl of dipping sauce

on the side. One family tradition is the serving of the dumpling 'broth' at the
end of the meal since inevitably some of the dumplings do break and flavor the
water. Waste not, want not.