My favorite way to wrap (and eat) anything... including leftovers!
FOR THE FILLING
1½ tablespoons olive oil
1 cup finely diced butternut squash
1 cup finely diced shiitake mushrooms
2 stalk green onion, finely chopped
2 cups finely chopped fresh spinach
1 (1-inch) piece ginger, freshly grated
1-2 tablespoons soy sauce
½ teaspoon salt
¼ teaspoon white pepper
FOR THE WRAPPERS
3 cups white or white whole wheat flour
1 teaspoon baking powder
1 teaspoon salt
1 cup just-boiled water**
1 tablespoon sunflower seed oil
TO COOK THE DUMPLINGS (per batch)
1½ tablespoons sunflower seed oil
¼ cup filtered water per batch
Make the filling: Warm a large, dry skillet over high heat and coat the pan with oil. Add all the filling ingredients and sauté for 5 to 7 minutes until the liquid from the vegetables evaporate. You don't want it to be too damp. Remove from heat and let cool before wrapping.
Make the dumpling wrappers: In a large bowl, mix the flour, baking powder, and salt together. Add the hot water and oil and stir until the mixture begins to clump together. Knead until a ball of dough forms. Turn it out onto a clean work surface and knead for 10 more minutes, or until the dough becomes smooth and elastic (like Play Doh). If it's too dry, add another tablespoon of hot water or oil. Cover the dough with a clean, damp dish cloth and set aside for 20 minutes.
On a clean, lightly floured work surface, roll the wrapper dough into a long, skinny piece about 1-inch in diameter and divide it into 24 equal pieces. Using a rolling pin, flatten each of the pieces and roll them out to ⅛-inch-thick rounds.
Have a seat and get comfortable at a clean, dry work surface. Invite a few friends or family members to join in on the fun!
Assemble the dumplings: Place one dough round in the palm of your hand. Place one spoonful of the filling in the center of the dough round; take care not to overfill, or they’ll be difficult to close. Fold the wrapper in half—into a semi-circle—and firmly pinch the edges together to seal (you can then pinch pleats into the folds, although that isn’t necessary). Place the assembled dumpling onto a plate and continue until you run out of wrappers or filling.
TO PAN-FRY: Warm a large, dry skillet over high heat. Add the oil to coat the pan. Place the dumplings in a single layer, making sure not to overcrowd them. Reduce the heat to medium, and carefully add the ¼ cup of the water, cover, and cook for 6 minutes, or until steamed through and the liquid has evaporated. Drizzle another teaspoon of the oil. Cook, uncovered, for 3 more minutes, or until the skin has crisped up again.
FOR COLORFUL DOUGH, substitute the boiled water with fresh-pressed juices (blue butterfly pea flower tea, carrot juice, beetroot juice), brought to a boil, or add 2 tsp turmeric for yellow, spiraling powder for green.