Chinese-Style Dumplings

• 4 cups all-purpose flour
• 1/4 teaspoon salt
• 2 cups hot water
• 2 boneless duck breasts and legs with skin, put through meat grinder fitted with medium blade
• 1 cup finely chopped savoy cabbage
• 3 tablespoons freshly chopped scallions
• 2 tablespoons freshly chopped cilantro leaves
• 2 tablespoons freshly chopped chives
• 1 egg, lightly beaten
• 2 tablespoons chili paste
• 1 tablespoon hoisin sauce
• 2 tablespoons cornstarch
• 1 teaspoon ground ginger
• 1 teaspoon Chinese five-spice powder
• Salt and freshly ground black pepper
• 1 cup black vinegar
• 1/4 cup rice vinegar
• 2 tablespoons hoisin sauce
• 2 tablespoons fresh lime juice
• 1 tablespoon chili paste
• 2 tablespoons freshly chopped cilantro leaves
• 2 tablespoons freshly chopped mint leaves
• 1 tablespoon freshly chopped Thai basil leaves
• 1/2 habanero pepper, minced
• Peanut oil, for cooking
• Cilantro leaves, for garnish
• Lime wedges, for garnish

1. This recipe makes 48 dumplings-a large batch.
2. If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves.
3. If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks.
4. For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy.
5. Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky.
6. Rest, covered, while you make the filling and the sauce.
7. Place all the ingredients in a large bowl and mix until thoroughly combined.
8. To check for seasoning, fry a bit in some hot oil until just cooked through.
9. Adjust the seasoning as necessary.
10. Combine all but the last 2 ingredients in a bowl for dipping.
11. Sprinkle the basil and habanero over the top.
12. Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings).
13. Cut out circles with a 3-inch round cutter.
14. Cover the dough with a side towel or piece of plastic wrap as you work.
15. Have a small bowl of water next to you.
16. Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough.
17. Using your fingertip or a small pastry brush, wet the edge of the dough.
18. Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers.
19. Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated.
20. The corners of the dumpling should curl slightly away from you, toward the unpleated side.
21. Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat.
22. Add a thin coating of oil, heat, then add the dumplings in concentric circles.
23. They should be touching.
24. Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly).
25. Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter.
26. Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes.
27. Uncover the skillet and, if there is water left, let it cook off.
28. Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
29. Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.

allpurpose, salt, water, skin, savoy cabbage, freshly chopped scallions, cilantro, chives, egg, chili paste, hoisin sauce, cornstarch, ground ginger, salt, black vinegar, rice vinegar, hoisin sauce, lime juice, chili paste, cilantro, mint leaves, freshly chopped thai basil, pepper, peanut oil, cilantro, lime wedges

Taken from www.foodnetwork.com/recipes/bobby-flay/chinese-style-dumplings-recipe.html (may not work)