| 1 |
In a medium bowl, stir together the 2 cups flour and the salt. Pour the boiling water slowly into the flour mixture, stirring constantly. Stir until combined. Stir in the cold water. |
| 2 |
When dough is cool enough to handle, on a well-floured surface, knead in the 3 tablespoons flour until dough is smooth and elastic (8 to 10 minutes todat). Shape dough into a ball. Return dough to bowl; cover with a damp towel. Let stand for 15 minutes. |
| 3 |
Turn dough out onto floured surface. Divide dough into three equal portions. Roll each portion to 1/8-inch thickness. With a 3-inch round cutter, cut each portion into 10 rounds, rerolling as needed. |
| 4 |
For each dumpling, spoon about 1 tablespoon of the desired filling in center of a dough round. Bring dough up and around the filling, leaving top open. Pleat edges to fit, pressing the dough firmly around the filling. Gently flatten the bottom. Cover with a dry towel. |
| 5 |
In a steamer, bring 1 inch water to boiling. Place dumplings, open sides up, on a greased steamer rack so dumplings do not touch. (if all of the dumplings won't fit on the steamer rack, chill remaining dumplings until ready to steam.) Place steamer rack over boiling water. Cover steamer; steam dumplings for 15 minutes. Serve warm dumplings with desired sauce. |
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