Ingredients

• 2 cups Bob's Red Mill Organic Unbleached All Purpose White Flour (240 g)
• ¼ tsp Kosher Salt
• 1 cup Water, boiled and cooled for about 1 minute (240 g)

• 1 cup diced tightly packed green vegetable of your choice, such as Brussels Sprouts, Kale Stems or Turnip Greens
• 1 1-inch piece fresh Ginger, minced
• 5 cloves Garlic, minced
• 2 Tbsp Gluten Free Soy Sauce (30 g)
• 2 Tbsp Toasted Sesame Oil (26 g)
• 1 Egg
• ¾ tsp Kosher Salt (2 g)
• 8 oz ground Pork, preferably not too lean (225 g)
• Neutral Oil, such as canola, for cooking

Instructions

1. Mix flour and salt in a large bowl. Using a wooden spoon, slowly stir in ¾ cup (180 g) of the hot water until a ball is formed and all the flour is incorporated. If the flour in the bottom of the bowl is not sticking to the ball, slowly drizzle in more water 1 teaspoon at a time and continue to stir.
2. When all the flour has come together into a ball and the dough is cool enough to handle, place on a lightly floured surface and knead until smooth and elastic, 3-5 minutes. If necessary, add a sprinkle of flour to keep the dough from sticking to your hands or work surface. Place back in the bowl, cover with a damp cloth, and leave to rest for 30-60 minutes so the gluten can relax and the dough is easier to shape. When making in advance, the dough can rest in the fridge a day or two wrapped in lightly oiled plastic wrap. Bring to room temperature before using.

1. Put all the filling ingredients except the pork in a large bowl and stir to combine. Add the pork and mix thoroughly. Pan-fry or microwave a spoonful to taste for seasoning and adjust as needed.

1. Using a sharp knife or dough cutter, slice the ball of Hot Water Dough into four equal pieces. Set one aside on a cutting board and cover the remaining pieces with a damp towel so they don’t dry out. Roll the dough ball with your hands to form a roughly 6-inch-long “snake." Cut the snake into six equal pieces. Turn each piece onto its side and flatten with your hand slightly, then use a dowel or rolling pin to flatten into circles 2-3 millimeters thick and about 3 inches in diameter.

1. Hold a wrapper in your left hand and place a spoonful of filling into the center with your right hand. Depending on how large you’ve rolled your wrappers, this is usually about ¾ tablespoon to 1 tablespoon. Leave some space: tempting as it is to overstuff, the filling will squirt messily and make the folding process more difficult.
2. Fold the wrapper in half into a taco shape and, starting from the right side, pinch the wrapper shut. After each pinch, fold the side farthest from you into a pleat toward the pinched end and press it back together. The side closest to you should remain smooth and will gradually curve toward you into a crescent shape.
3. Continue to pleat and pinch until the entire dumpling is sealed, aiming for 5 or 6 pleats per dumpling, or more if you want to get fancy. As you fold, place the dumplings onto a large plate or baking sheet in rows with a little space between each one. Cook them right away, or place the sheet into the freezer so they can freeze without squishing each other. Once frozen, transfer the dumplings into plastic bags for storage.

1. Find a large skillet (nonstick works well here) for which you have a lid. Coat the bottom of the skillet with a layer of neutral oil (about 2 tablespoons) and heat over medium-high heat. Once the oil is hot and shimmery, carefully fill the pan with a single layer of dumplings (non-pleated side down), leaving a bit of room between each one. Cook for 2-4 minutes, until the bottoms are golden brown—you can pick one up to check.
2. Turn the heat to medium and grab the lid and about ¼ cup water. Shielding yourself with the lid, pour the water into the hot pan—it will steam and sizzle, so be careful there isn’t too much oil in the pan to spatter all over the place. Cover the pan and let the steam cook the top of the dumplings, 4-6 minutes, or 8-10 minutes if cooking from frozen.
3. Once the water has evaporated, the wrappers should be slightly translucent and the filling fully cooked. If not, add a splash of water and cover again for a minute or two. You can test for doneness by breaking open a dumpling or using your instant-read thermometer. Turn the heat up slightly, and the remaining oil in the bottom of the pan will re-crisp the bottom of the dumplings. Depending on your heat, water and oil levels, you may need to add more water or oil, but you’ll get the hang of it after practice, we promise.