Pork Dumplings

Don't want to make your own dough for the dumplings? It's OK to use purchased pot sticker wraps instead, though cooking time may vary.

Makes about 35 dumplings Total time: 2 hours

For the dough, combine flour, water, and salt in a bowl with a fork until flour is nearly incorporated. Gently knead dough until smooth. Divide dough into three portions and shape each into a ball. Wrap dough balls with plastic wrap and let rest at least 30 minutes.

For the filling, toss cabbage and water chestnuts with 2 tsp. salt; cover and let stand 30 minutes. Rinse cabbage mixture, then wring dry with kitchen towels.

Combine cabbage mixture, pork, scallions, ginger, garlic, sesame oil, soy sauce, mirin, remaining 1/2 tsp. salt, and sugar.

Portion filling into balls using a #100 scoop (2 tsp.) onto a parchment-lined baking sheet; cover, and refrigerate at least 30 minutes.

Roll one dough ball out on a floured surface to 1/16- inch thick. Using a 31/ 4- inch-round cutter, cut dough into rounds. Cover rounds with plastic wrap. Repeat rolling and cutting with remaining dough balls. Reroll dough scraps as necessary.

Fan fold each dough round by folding five pleats with your fingers on one side of the dough, using one hand to form the pleats and the other hand to hold the finished pleats in place. (Pleats should not overlap.) Place the filling into the formed pocket; seal by pressing together pleated and unpleated edges of the dumpling.

Cook dumplings according to one of the methods, right.

Transfer dumplings to a papertowel-lined plate to drain.

For the sauce, dissolve sugar in water, then stir in soy sauce, vinegar, scallion greens, and sesame oil; season with chili garlic sauce.

Per pan-fried dumpling: 57 cal; 3g total fat (1g sat); 5mg chol; 213mg sodium; 6g carb (0g fiber, 0g total sugars); 2g protein