RECIPES

DIRECTIONS:

Spinach Dumpling Dough

1. Bring 1 cup of water to a boil.
2. Once water is boiling add water and 2 cups of spinach to a blender. Blend until smooth and spinach is incorporated. Strain spinach water mixture through a fine strainer to get ¾ cup. Discard pulp and any excess water.
3. In a bowl add flour, salt, and ¾ cup of spinach water. Combine with chopsticks or a fork until dough is combined, but shaggy.
4. Cover with plastic wrap and let it sit for 20 minutes. *This step allows the flour to completely absorb the water and make the kneading process easier.
5. After 20 minutes on a lightly floured surface knead the dough until smooth approx. 5 minutes.
6. Wrap the dough tightly in plastic wrap and let the dough rest for an hour. After resting, you can either roll out the dumpling wrappers OR store in the fridge for up to 1 day.
7. Dumpling wrappers can be rolled out 1 of 2 ways. 1. By hand: divide dough into 25 evenly sized pieces and roll out to 1 ¾ inch rounds. 2. Using a pasta machine: divide the dough into 4 sections. Run each section through the pasta machine starting on the widest setting and working your way down to a medium thickness. (setting 5 on an electric pasta roller). Excess dough can be run through the pasta machine to get 25 dumpling wrappers. Once rolled out cut using a 1 ¾ biscuit or cookie cutter.

Sweet & Sour Pork and Cabbage Filling

1. Finely chop the napa cabbage and place in a bowl. Coat cabbage in 1 tbsp of salt. Let the cabbage sit out for an hour so the salt can draw out the water. After an hour squeeze out any excess water from the cabbage. Discard all water.
2. Add pork, ginger, garlic, Ty Ling sweet and sour sauce, soy sauce, Ty Ling sesame oil, and salt to bowl with cabbage. Combine.
3. Use immediately or store in an air tight container in the fridge for1 day.

Assembly + Cooking

1. Spoon 1 tablespoon of filling in each wrapper.
2. Wet the edge of the wrapper with water and fold tightly.
3. Add 1 tbsp of oil to a frying pan over medium-low heat. Once oil has heated up add several dumplings to the frying pan making sure you do not overcrowd the pan. Fry for approx. 3 minutes until bottoms are brown. Add ¼ cup of water to frying pan and cover with lid. The water will steam the dumplings. Remove lid after 3-4 minutes and let the rest of the water evaporate. Dumplings are done once water evaporates, but always check to make sure the pork is cooked through before removing.
4. Enjoy with Ty Ling Sweet & Sour Sauce.