I am sick, so I will post pictures later when I am up to uploading them. Right now I just want to close my eyes and let someone else take care of everything. So check out the pictures on the official Recipe's to Rival post until I am feeling a bit better.
4 large shiitake mushrooms
1/2 garlic clove
1 pound ground pork
2 teaspoons soy sauce
1 teaspoon dark sesame oil
3 dashes of hot red-pepper sauce
5 prunes (or as I like to think of them dried plumbs)
2 tablespoons soy sauce
2 teaspoons rice wine vinegar
1/2 teaspoon honey
1/2 teaspoon dark sesame oil
1/2 teaspoon minced fresh ginger or 1/8 teaspoon ground ginger
1. Coat a steamer basket with a non stick cooking spray and set aside.
2. In a food processor, combine the mushroom caps, scallions, prunes, and garlic and whirl until finely chopped. Transfer to a medium bowl and stir in the pork, soy sauce, oil, and red-pepper sauce.
3. Place 1 tablespoon of the pork mixture in the center of each dumpling wrapper. Dampen the edges with water, the fold up the sides around the filling, pleating the edges. Place in the steamer basket, leaving 1/2 inch of space between the dumplings for the steam to circulate. Set over boiling water, cover, and steam for 15 minutes.
4. For the dipping sauce, in a small bowl, whisk together the soy sauce, vinegar, honey, oil, and ginger. Serve the dumplings hot with the dipping sauce.
HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water
1. In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments.
2. Mix with chopsticks until a ball is formed and the dough is not too hot to handle.
3. On a floured surface, knead dough until it becomes a smooth, elastic ball.
4. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour.
5. Working on a floured surface with floured hands, roll out dough to form a long 'noodle', 1-inch in diameter. Cut 1/2-inch pieces and turn them over so the cut sides are facing up.
6. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter.
MMM MMMM good....more to follow