Fried Dumpling 锅贴 by Casey CY

Makes 212 dumplings. I usually arrange dumplings in the baking half sheet pan (flour the pan first), freeze them, and then I packed them with freezer storage bag.

Ingredients (Filling):
100 g dried mushroom (no stem)
300 g napa cabbage
150 g celery stalk
1600 g ground belly pork

Seasoning (To marinate filling):
9 tablespoons cornstarch
½ teaspoon white pepper
2 teaspoons salt
3 tablespoons sugar
2 tablespoons soy sauce
2 tablespoons shiao shin wine
2 tablespoons water
2 tablespoons oyster sauce (premium)
2 tablespoons sesame oil
2 large eggs
4 teaspoons fish sauce

Dumpling skin:
1350 g All purpose flour
9 g salt
7.5 g white shortening
675 ml whole milk

Method (Filling):

1. Soak dried mushroom, squeeze the water out and coarsely chopped. Wash napa cabbage and celery and then coarsely chopped. Then mix well all chopped vegetables with ground pork in a big mixing bowl.

2. Prepare seasoning ingredients in a medium bowl and mix well. Combine seasoning and ground pork filling and mix well. Put it aside.

3. Combine flour and salt in the Kitchen Aid mixing bowl, use flat beater to beat for 10 seconds in medium speed. Change the flat beater with hook, add in white shortening and milk, beat it in medium to high medium speed for about 15 to 20 minutes or until dough is smooth to touch.

If dough is too dry / wet, may add in additional ¼ cup milk / flour gradually.

4. When dough is ready, put it in a bowl, use some wet paper towel to cover it. 

5. Take out some dough and measure it with digital kitchen scale, 10 g each. You may make about 10 little doughs each time, cover it with wet paper towel. (Optional). Otherwise, measure each little dough with your hand. 

6. Roll the little dough like a marble, flat it with hand, and roll it widely. Add filling in the center and start to seal it. (You may refer to the photo above how to seal the dumpling)

How To Cook:

1. Heat the pan first, then only add in some oil.

2. Rub each dumpling bottom with the heated oil from the pan before you leave it there.

3. Repeat the step 2 above for the rest of the dumplings. Do remember leave some space between dumplings, because they will expand when they are cooked.

4. Pour in some water up to 80% to the top of the dumplings. Cover the lid and let it cook in medium high heat for about 15 minutes.

5. Until you see water has gone and you found the bottom of the pan has turn to black and sticky, use something like cookie shovel spatula to take the fried dumpling. Put them on a dish with bottom high (as shown in picture above)

Dumpling Sauce:

¼ cup soy sauce

1/8 cup sesame oil

¼ cup white vinegar

2 tablespoons sugar

Some crushed red pepper (Optional)