- 3 cups [420 g] all-purpose flour
- 1 tablespoon [15 mL] baking powder
- 1/2 teaspoon [2.5 mL] salt
- 1/4 cup [60 g] shortening
- 3/4 cups [190 mL] water
- 1 teaspoon [5 mL] vinegar
- Flour
- Water
- Oil
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- Combine flour, baking powder and salt into a large bowl.
- Cut or rub in shortening until mixture resembles bread crumbs.
- Combine water and vinegar.
- Mix water-vinegar into flour mixture until dough shapes into a ball.
- Knead onto a lightly floured surface 6 to 8 times.
- Cover with plastic wrap; let stand for 20 minutes.
- Uncover and knead 4 or 5 times.
- Divide dough into 12 equal parts.
- Shape each part into a smooth ball.
- Roll each ball onto a lightly floured surface, into a 5 to 6-inch [13 to 15-cm] circle.
- Lightly brush around edges with water.
- Spoon a heaping tablespoon [15 mL] chosen cooled filling onto the center of each circle.
- Carefully pinch edges together to seal dough around filling.
- Bring both ends of dough over; pinch together.
- Cut wax paper into 12 [5-inch / 13-cm] squares.
- Brush one side of paper lightly with oil.
- Place one dumpling, seam side down, onto each paper square.
- Arrange dumplings, with paper, into a single layer into steamer rack over boiling water.
- Cover and steam dumplings until done, for about 20 minutes.
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