Ming says: Hot Water Dough is one of the building blocks of Chinese cuisine and with it you can make perfect pot stickers, all kinds of dumplings, both East and West-style, and even fried dough. I learned how to make this dough and all these different dumplings from the dumpling queen herself, my mom.
Makes 2 pounds
- 2 cups water
- 4 cups all-purpose flour
- 1/2 teaspoon salt
- To make the dough, bring water to a boil. In a large stainless steel bowl, combine the flour and salt. Slowly add the boiling water in 1/4-cup increments, mixing with chopsticks until a ball is formed and the dough is no longer too hot to handle. All the water may not be needed. Knead the dough on a floured work surface until it becomes smooth and elastic, 15 to 20 minutes. Form the dough into a ball, return it to the bowl, and cover it with a damp cloth. Allow the dough to rest for 1 hour.
Note: While the dough must be made and used immediately, the dumplings may be assembled, seared and frozen for up to 1 month. Make dumplings according to recipe, sear and remove from pan. Drain on a paper towel. When cool, wrap in plastic, then foil, and place in a sealable bag. When ready to serve, remove from freezer, place in pan, browned side down, in oil for one minute. Add the water and steam for 6 to 8 minutes per recipe.
MING'S RECOMMENDED BEVERAGES
Saison Dupont Vieille Provision
Where : Hainaut Province, Belgium
Style: This Belgian farmhouse ale is a world class example of the Belgian Saisons style. It has a big, fruity bouquet and a dense head. The taste starts out fruity but ends clean and dry with a light, refreshing body.
Heidler Grüner Veltleiner
Where: Kamptal, Austria
Grape: Grüner Veltleiner
Style: This steep rocky vineyard yields some of the most elegant and sophisticated white wines in the world. The stone gray slate soil gives the wine a delicate acidity that perfectly balances the pure peachy fruit.
>>This recipe appears in
Episode #210.
>> For additional recipes and more, visit
www.ming.com
