The Co-op Food Stores of New Hampshire and Vermont

added 03/07/08

Dough:

5 cups flour
3 cups boiling water

Filling:

1 lb ground chicken
1 medium green cabbage, shredded cooked and drained
1 Tbs. minced garlic
1 Tbs. minced ginger
1/4 cup sliced scallions
1 egg
1 Tbs. cornstarch, dissolved in water
1/4 tsp. sugar
Salt and pepper to taste

Vegetable oil

Combine all filling ingredients into a bowl.

In a separate bowl, combine flour and enough water to make a smooth
dough. Roll with your hands into 4 long cylinders. From the cylinders,
cut one-inch pieces.

Flatten and roll each piece into a circle, then put about 1 Tbs.
filling in each dough circle. Pinch to seal.

When all circles are filled and sealed, cover the bottom of a frypan
with oil and place on high heat. When oil is hot, place dumplings
in pan, and add enough water to come to the halfway point on the
dumplings them halfway with water. Cover pan.

When water boils, reduce temperature to medium. The dumplings are
done when the water is gone and dumplings are golden on the bottom.