Basic Dumplings Yield: 20 dumpling wrappers 125 g (1 cup) all-purpose flour 62.5 – 65 g (1/4 cup) water (room temperature) 1. In a medium-sized bowl mix flour with half the water, stirring with a fork or chopsticks until a shaggy mixture forms, continuing to add the rest of water bit by bit. 2. Knead mixture with hands for 2-3 minutes until the dough comes together. 3. Cover bowl with a plate and let dough rest for 15-30 minutes. 4. Knead dough another 2-3 minutes, until the dough becomes very smooth. 5. Roll into an inch-wide rope. 6. Cut into 20 even coins (approximately 10 g discs). 7. Roll out coins with a rolling pin on a floured surface into thin circles. 8. Stuff dumplings with chosen filling and fold in half. Pleat edge if desired. Placing on a floured cookie sheet or plate while finishing the batch. Make sure not to let them touch or the dough will stick together. 9. Cook as desired (boil, pan-fry, or steam). Egg and Scallion Dumplings Yield: filling for 18-20 dumplings 3 large/xl eggs 1 tablespoon soy sauce 2 bunches scallions (10-12 large scallions) 2 tablespoons toasted sesame oil (or vegetable/canola oil) + 2 tablespoon oil for cooking dumplings 1. Whisk eggs in a small bowl with soy sauce. 2. Wash and thinly slice scallions. 3. Heat sesame or other oil in sauté pan and lightly cook scallions for 30 seconds. 4. Add in eggs to scallions and softly scramble, stirring for 1-2 minutes. Let mixture rest off heat (ideally while rolling out wrappers). 5. Using a teaspoon, scoop out one spoon of egg mixture into each dumpling wrapper. Fold in half, making sure the filling doesn’t touch the upper ½ inch of the dumpling skin. Crimp if desired. 6. Cook as desired (boil, pan-fry, or steam). For this lesson we will pan-fry. 7. Heat frying pan and 1 tablespoon oil over medium-low heat, place dumpling in hot pan, leaving a little space between the dumplings. 8. Let dumplings cook for a minute or so until the bottom is golden brown. Pour ¼ cup or so of water in pan – enough to coat the bottom with about a cm or so. 9. Cover pan and let dumplings cook through until water evaporates and the bottoms re-crisp, about 3 minutes. 10. Remove and enjoy! .