Ingredients
For the Dogs
- 2 cups Flour
- 1/2 tsp salt
- 1/2 cup water boiling
For the Filling
- 1 1/2 lbs. Chicken or ground pork
- 1/3 cup Chicken broth
- 2 tsp Sugar
- 2 tsp Soy Sauce
- 2 tsp Rice Vinegar
- 1 tsp Grated Ginger
- 1/4 tsp Salt
- 1/4 tsp Pepper
- 2 whole Scallion chopped
For the Dipping Sauce
- 2 tsp Soy Sauce
- 1 tsp Rice Vinegar
- 2 tsp Sesame Oil
- 1 whole Scallion chopped
- 1 pinch Red Pepper Flakes
Instructions
Prepare the Dough:
- Combine the flour and salt in a large heat-safe bowl. Slowly pour in the boiling water while stirring, until you have a course mixture. Stir in 1/2 cup cold water to form a dough.
- Knead the dough on a lightly floured surface for 10 minutes, until the dough is smooth adding the flour as necessary. Dough should be slightly sticky. Cover the dough with a damp cloth and let set for 20 min.
Prepare the Filling:
- In a large bowl, combine the ground meat, chicken broth, sugar, soy sauce, vinegar, ginger, salt, scallions and a bunch of turns of pepper.
Assemble the dumplings:
- Divide the dough in 24 balls. Roll out the dough in to 4 inch circles, flouring as needed. Place 1 tablespoon filling in the center of each and fold in half to make a half moon shape, pleating the edges.
- Bring a large pot of water to a boil. Add the dumplings in batches for 4 minute intervals. Remove with a slotted spoon, allowing excess water to drip off. Heat a thin layer of oil in a large skillet over medium-high heat. Fry the dumplings in batches in the hot oil for 2-3 minutes or until until brown. Serve with the dipping sauce.
For the Dipping Sauce:
- In a bowl, mix the soy sauce, vinegar, ginger, sesame seed oil, scallions and red pepper flakes. Mix all the ingredients together.
Nutrition
Calories: 172kcal | Carbohydrates: 33g | Protein: 5g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 662mg | Potassium: 56mg | Fiber: 1g | Sugar: 2g | Vitamin A: 5IU | Calcium: 9mg | Iron: 2mg