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:

• Mix together flour and salt. Cut shortening into flour/salt mixture using a pastry blender, fork or two knives. Stir in water to form a soft dough.
• On a floured surface, roll out dough very thin with a rolling pin. Cut into 1 inch wide strips (I use a pizza cutter, but a sharp knife works also). Tear 1 inch long pieces of dough from these strips and drop into simmering broth.
• Cook 10 minutes with the pot lid off, then 10 minutes more with the lid on. Serve with the broth and chicken meat, if using.

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!