Directions

Dumplings

Place flour in a large bowl, make a well in the center and add the water. Using your fingers pull the flour into the water in a circular motion until mixed well. Press the dough into a ball and press flat onto a lightly floured surface. Using a French rolling pin, starting from the center, pound the dough flat while stretching it out, fold the dough over and keep repeating for 5-7 minutes until dough is smooth and elastic. Form into a sphere and lightly flour. Place in a Ziploc bag or wrap with plastic and let rest 1 hour.

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Filling

Add all ingredients to a large bowl, mix very well and place in refrigerator.

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Chipotle Dipping Sauce

Whisk the boiling water with the brown sugar, salt & tomato paste. Add the remaining ingredients and whisk.

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Cut dough into 3rds and roll each piece out to about 12” log. Slice each section into 12 pieces, roll out each piece into 3” circles. Use a 3” round cutter if needed. Lightly dust each circle with flour to prevent sticking. Fill each round dumpling with about 1 tablespoon of pork mixture and fold over to a half moon. Starting from the center, pleat the seam to close.  

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Heat a 10” non stick pan over medium temperature and add 1 1/2 tablespoons of oil. Arrange 12 dumplings at a time in the pan, brown the bottoms, turn over and brown the other sides. Slide the pan back and forth occasionally to disperse oil evenly under dumplings. Reduce heat to low, add ¼ cup of chicken broth, cover tightly and cook until all liquid is gone. Place on a cookie sheet lined with parchment paper and keep warm at 200F in the oven until ready to serve.

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Dumplings can be served in a pasta bowl with dipping sauce, fresh shaved Vidalia onion, green onions, red pepper flakes and fresh cracked pepper.  

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