Warning: Not for the faint of heart!!
I came across this recipe in the March issue of Rachel Ray Magazine.
This recipe is a very challenging one. If you do not want to spend 2 hours rolling out 3 inch rounds for the dumpling wrappers I would suggest you scrap that part of the recipe and buy some pre-made ones from the grocery store. But if you have the time, you can save some money and spend the time making your own. Don't be afraid, after the first 10 or so you will get the hang of it and they will finally start to look round and thin.
The hardest thing about making the filling was shredding and squeezing the water out of the cabbage. I was surprised at how much liquid was left in the bottom of the bowl when I was done. Other than that, the filling is easy to make, especially if you use a kichenaid or stand mixer to combine the ingredients.
Putting the filling into the wrappers can be challenging in itself. I found that brushing one edge of the wrapper helped with the sealing of the two edges but as I went through the plastic wrapped layers of wrappers I found that I didn't need any water for the lower levels as they were starting to become sticky once again. This taught me a lesson for next time: make sure that none of the wrappers are overlapping each other because they will stick together and tear when you try to separate them.
Cooking them is fairly easy but takes patience and constant attention. You need to boil them in small amounts. I boiled about eight at a time and it worked well. Our preference is to have a slight crisp on the outside of the dumpling so I quick fried one side of the dumpling in olive oil in a non-stick pan. The non-stick pan is a must, due to the stickiness of the dumpling.
All-in-all a recipe I would use again but I made go the "semi-homemade" way and buy pre-made wrappers. They were very tasty as well with the red chili dipping sauce. I wasn't able to find a chili paste so I substituted a chili sauce instead and it worked fine.
This gets a rating of a 2.
~New ingredient: Fresh Ginger & Red Chili Sauce
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