Jiaoze (Chinese Dumplings)

• Wrappers:
• 6 cups flour, divided
• 2 cups warm water
• Filling:
• 1-lb. meat (pork, beef or lamb)
• 5 cups of chopped vegetable (cabbage, celery or carrots)
• 1/2 cup Soy Sauce
• 1/4 cup Sesame Oil
• 2 Tablespoons chopped Ginger
• 5 cloves chopped Garlic
• 2 cups chopped Cilantro
• 1 Tablespoon Salt
• Dipping Sauce:
• 1 cup soy sauce
• 1 cup red wine vinegar (don't use balsamic)
• 1 Tablespoon sesame oil
• 1/2 cup diced cilantro

1. Wrappers:
2. Mix 4 cups flour with 2 cups of warm water in a large mixing bowl and stir with a wooden spoon. Set aside the other 2 cups of flour.
3. This mixture will create a very sticky dough, so add more flour as the mixture becomes sticky. When the dough is solid enough to knead, remove it from the bowl and knead on a floured countertop, adding flour until the dough has a dry feel on the surface, but remains elastic.
4. Filling:
5. Mix all the filling ingredients together in a large bowl and stir until the consistency is like a raw meatball.
6. Forming the jiaoze:
7. Separate a piece of dough the size of 2 fists. Roll the dough into a long cylinder, about 2-inches in diameter. Slice medallions off of the roll, about 1/4-inch thick.
8. Roll each medallion into a flat circle, leaving the center slightly thicker than the edges.
9. Place filling in the center of the wrapper and fold the wrapper in half over the top of the filling, creating a semi-circle with filling inside. Crimp the edges of the wrapper together with your fingers to keep the filling sealed inside.
10. Cooking:
11. Boil the formed jiaoze in a large pot until they float, about 7-minutes. They will be slippery and hard to eat when they are first removed, so let them dry in a strainer before serving with dipping sauce.

wrappers, flour, water, filling, meat, vegetable, soy sauce, sesame oil, ginger, garlic, cilantro, salt, dipping sauce, soy sauce, red wine vinegar, sesame oil, cilantro

Taken from www.epicurious.com/recipes/member/views/jiaoze-chinese-dumplings-52572371 (may not work)