Dumpling dough

Makes about 36 dumpling wrappers

1 ¹₂ cups all-purpose flour

¹₂ cup cold water

1. Place flour in a medium bowl and form a well in the center. Pour water into well.

2. Using fingers, gradually mix flour into water, working until the dough starts to come together. If you have incorporated all of the water and the dough is still in clumps, add more water, a tiny bit at a time, just until the dough sticks together.

3. Move dough to a floured surface and knead about 5 minutes, or until you have a smooth, elastic ball that is not sticky. Return to a clean bowl, cover with a clean kitchen towel and let rest 10 minutes.

4. Cut dough in half and form two 6-inch logs. Cut each log in half crosswise, then cut each piece into thirds. Each third should yield three even pieces.

5. Using a small rolling pin, flatten each piece into a circular shape. The edges should be rolled out a little thinner than the middle.

6. Fill each dumpling wrapper with about 1 Tbsp. of filling. Fold into a half-moon shape, keeping the bottom flat. Pinch the top edge together, then pleat and pinch the sides together. Don't worry if they don't look perfect; that will take practice. Be more concerned that there are no holes in the dumplings, or the filling will escape in the boiling water.

Source: Chyun Lu; Fine Cooking Magazine

Pork and shrimp dumpling filling

1 ¹₂ lbs. ground pork

¹₂ lb. shrimp, cleaned, peeled and minced

2 eggs, lightly beaten

1 bunch scallions, sliced

5 Tbsp. soy sauce

3 Tbsp. sesame oil

1 tsp. grated ginger

¹₂ head Napa cabbage, finely shredded

Kosher salt

1. Place shredded cabbage (we used a food processor for efficiency) in a strainer and sprinkle with kosher salt. Let sit over sink about 15 minutes to draw out moisture. Transfer cabbage into a piece of cheesecloth or a clean tea towel. Wrap and squeeze out as much moisture as possible from cabbage.

2. Mix in a large bowl: pork, shrimp, eggs, scallions, soy sauce, sesame oil and ginger. Mixture should look sloppy; wetter than meatloaf.

3. Stir in cabbage until mixture is the consistency of uncooked meatloaf. If too dry, add sesame oil a little at a time to reach the desired level of moisture.

Source: Chyun Lu

Vegetarian dumpling filling

Makes 24 dumplings

Canola oil

1 red onion, sliced

1 Tbsp. minced ginger

1 cup sliced shiitake mushrooms (see tips box)

1 cup Napa cabbage, shredded

1 cup shredded carrots

1 cup chopped garlic sprouts or chives

1 tsp. white pepper

1 tsp. sesame oil

¹₄ cup chopped cilantro

Salt

1. In a wok or large saute pan, add a little canola oil and saute onions and ginger.

2. Add the mushrooms and stir together. Add the cabbage, carrots and chives. Season with pepper.

4. When mixture is soft, place in colander to drain. Let cool and transfer to a bowl.

5. Stir in sesame oil and cilantro.

6. Season to taste with salt.

Source: Adapted from a recipe by Food Network star Ming Tsai.

To cook dumplings

1. Submerge in a pot of boiling water and cook until dumplings float and become puffy.

2. Remove with a slotted spoon and serve immediately.

3. To make potstickers, see the tips box on Page 1.

Dipping sauce

¹₂ cup rice wine vinegar

¹₄ cup soy sauce

1 tsp. sesame oil

1 tsp. minced or grated ginger

¹₂ tsp. sugar

1 Tbsp. sliced green onions (or more to taste)

Hot sauce to taste (we like Srirachi)

Mix all ingredients well. Serve with dumplings.

Source: Chyun Lu; Kathy Lu