Pats Dumplings Recipes

Steps:

• For the dumplings: Whisk together the eggs and milk in a large bowl. Mix in the flour, chives and nutmeg. Set aside to rest until ready to use.
• For the ham, cabbage and sauerkraut: Melt the butter in a large Dutch oven over medium-high heat. Add the onion and ham steak and cook until the onions begin to sweat, 5 to 6 minutes. Add the cabbage with the coriander, red pepper flakes and a large pinch of salt and cook until the cabbage begins to melt and break down, about 5 minutes. Stir in the beer, turkey stock and sauerkraut, bring to a simmer and cook for 30 minutes.
• Bring large pot of salted water to boil. Spread the dumpling batter in a line down the back of a sheet tray or small cutting board. Dip a bench scraper in the boiling water, then use it to "cut" the dumplings into the pot, dipping the bench scraper in the boiling water in between each cut. Cook the dumplings until they begin to float to the surface, 2 to 3 minutes. Transfer the dumplings to the Dutch oven with the cabbage. Mix in the parsley and mustard and any additional salt and pepper if needed. Serve.

Steps:

• Boil the potatoes in salted water until very tender.
• Drain, cover the pan, and return to moderate heat to evaporate all liquid from the potatoes.
• (important step!) Transfer to a mixing bowl and mash.
• Cool to room temperature, then add the nutmeg, egg yolks, salt, and pepper.
• Gradually work in the flour, using your hands, until the dough forms a ball.
• Place on a floured work surface and shape into a cylinder.
• Then cut it in a bias angle, into 2-inch pieces.
• Bring a large pot of salted water to a rolling boil.
• Place the dumplings in the boiling water.
• When the water returns to a boil and the dumplings rise to the surface, reduce the heat to simmer and cook for 15 minutes.
• Remove with a slotted spoon.
• Drain, sprinkle with parsley, and serve.

Steps:

• Make the dough: Combine the flour and salt in a medium bowl. Gradually pour in the water, stirring with chopsticks to incorporate. Once the dough comes together in a ball, knead in the bowl for 5-8 minutes, until smooth. Cover with a damp towel and let rest in the bowl for 30 minutes
• Make the filling: In a medium bowl, combine the pork, green onion, egg, salt, five spice, Sichuan pepper, ginger, soy sauce, and sesame oil. Using chopsticks, mix until well combined.
• Add the shrimp, wood ear mushrooms, and Napa cabbage. Mix well.
• On a lightly floured surface, turn out the dough and knead a few times. Stretch the dough into a 1-inch (2.5 cm) thick ring, then cut to make a rope.
• Divide the dough into 2-ounce (55 G) pieces, turning the rope 90 degrees after each cut to make triangle shapes. Lightly flour the dough portions.
• Working 1 at a time, pat each dough portion into a flat circle, then, using a small rolling pin, roll out into a thin circle.
• Add 1 tablespoon of the filling to the center of a dumpling wrapper. Fold the wrapper in half. Using your fingertips, make pleats to seal the dumpling. Press the edges firmly to fully seal the dumpling. Repeat with the remaining wrappers and filling.
• Bring a large pot of salted water to a boil. Add the dumplings and cook for 10 minutes, or until the filling is cooked through
• Serve immediately with dipping sauce.
• Enjoy!