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.
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.
