R2R SHRIMP DUMPLINGS

Dumplings have to be one of my most favorite of foods. All kinds of dumplings. I guess it started years ago with our traditional Christmas Eve Polish dinner, consisting of two kinds of pierogies (along with all the other stuff). And every nationality has some kind of dumpling dont they? I love them all, at least all the ones I have tried.

This was a great pick by Heather of Randomosity and the Girl. And Temperance, my cohort of High on the Hog was the co host. Recipes to Rival R2R is growing quickly. It is so great to see such enthusiasm and support! We truly love our growing family. You can check out the complete recipe on our site, here.

HOT WATER DOUGH:
4 cups all-purpose flour
1/2 teaspoon salt
1 1/2 to 1 3/4 cups boiling water

In a stainless steel bowl mix flour and salt. Slowly add hot water to flour in 1/4 cup increments. Mix with chopsticks until a ball is formed and the dough is not too hot to handle. On a floured surface, knead dough until it becomes a smooth, elastic ball. Place back in bowl and cover with a damp cloth. Allow to rest for at least 1 hour. 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. Flatten with your palm and roll out thin using a rolling pin. The dumpling wrapper should end up about 3 inches in diameter. (2)

Source: Extraordinary Meals from Ordinary Ingredients, ©2007 The Reader's Digest Association, Inc.

The filling I used can be found here.
Roll out the dough on a floured surface and create a long tube. Cut into equal pieces.

Roll out a piece into a small circle about four inches in diameter. You can vary the size of course.

I recently learned this technique for forming the dumpling. First pleat one side. This creates a pocket for you to fill.
This is the other side where it was pleated. Once pleated crimp with your fingers to reinforce the pleat.
Place your filling in the pocket being careful to not get any on the perimeter. DOugh will not adhere very well with grease or other substances on its surface.
Once your filling is in place seal the edges by firmly pinching together. Set on a cookie sheet and cover with a damp towel to keep it from drying out as you do the others.

Place in steamer if you have one. I use to use collanders over larger pots until I bought this. Really a steamer is a worthwhile investment. You can do so many things with it. Steaming vegtables and meat etc. And they are under 20 usually.

Enjoy. They are so delicious and such a nice treat!