Recipes of the Realms

Ingredients:

Dough:

• 4 cups all-purpose flour
• 1 1/2 to 2 cups hot water
• 1/4 tsp. salt

Filling:

• 2 cups pre-shredded coleslaw mix
• 1/2 white onion chopped
• 1/4 cup cilantro
• 6 ounces tofu
• 1/2 teaspoon fresh ginger grated
• 1 teaspoon fresh minced garlic
• 1 tablespoon soy sauce
• Water for steaming
• Ground black pepper to taste

Steps:

1. In a large bowl combine the flour and salt. Pour in the hot water a little at a time, either kneading with your hands or with a dough hook attachment to a mixer.
2. Keep adding water and mixing/kneading until you have an elastic dough that is no longer sticky, taking it out of mixer (if used) and kneading by hand for the last bit.
3. Note: amounts of water to flour are general and depend on your climate. Make dough not too sticky and not too dry.
4. Put dough back in the bowl and cover it with a slightly damp towel or simply put the bowl upside down over the dough.
5. Blend/process or chop very small, the cabbage and cilantro and then put in a large bowl.
6. Add the rest of the ingredients to the bowl and combine by hand. Put the filling in the fridge until ready to use.
7. Separate the dough into manageable sections, keeping the dough you're not working with under the bowl or towel, and roll it out on a lightly floured board to about 1/8-inch thickness.
8. Use a circle cutter or cup rim, about the width of your palm or a little greater, and cut as many circles as you can, re-rolling the dough and cutting until there's no dough left. As you make circles, stack them and cover them with an upturned bowl or slightly damp towel.
9. Bring your filling from the fridge and set it close to your work surface with the circles. Lay one circle at a time in front of you and, using either the rolling pin or your fingers, flatten and stretch out the edges of the dough circle even more.
10. Place a tablespoon-sized amount of filling in the center of the circle.
11. To close the dumpling, gather the edges in by pleating and flattening upward as you go around. As you pleat around, the dough will close up like a little pouch. Once the opening is as small as you can get it, pinch it together and twist. Carefully break off any excess dough at the top.

To steam:

1. To steam the dumplings, brush oil on your steamer tray & place the dumplings in, about 1/2 or a little less apart. Steam for about 10-12mins & then remove to a serving plate. Serve hot.

To fry:

1. To fry the dumplings, melt some butter in a large pan & then add the dumplings. Fry top & bottom until browned & then pour in 1/4 cup or so of water & put the lid over the pan. Steam the dumplings in the pan for about 5 mins or until they are soft & cooked through. Serve hot.

To cook in broth:

1. Bring some vegetable broth to a boil, place desired number of dumplings in, and cook for 5 to 6 minutes, or until they are cooked throuhg (check temperature with a thermometer).