I posted my mu shu pork here a while back and bet the pancake recipe would work as the dumpling dough. We don’t have an Asian store and our local grocery doesn’t stock much more than soy sauce to have to make stuff from scratch or substitute.
Mu Shu Mandarin Pancakes
2 C flour
3/4 C hot water
1 1/2 T sesame oil
Mix together and let rest covered for 20 minutes.
Divide into 8 pieces and roll out to tortilla size. Place onto ungreased hot skillet. When the pancake starts to get golden spots, flip it and heat on other side. This takes seconds so keep watch. Continue with remainder. If you’re fast at rolling, you can roll out the next while the previous one is cooking.
For mu shu pork, the dough is cooked before adding the filling like burritos. For dumplings, the filling is added to the uncooked dough like little fried pies. You wouldn’t want to roll the dough out as thin or as large for dumpling size.
I love mu shu! I first had it when my high school Asian Studies teacher took us all to the Yenching Palace, in DC, at the end of the semester. (Yenching no longer exists, but it was a wonderful Chinese restaurant in Cleveland Park, very popular in its heyday with Washington’s ‘upper crust’):
http://www.washingtonpost.com/wp-dyn/content/article/2007/01/13/AR2007011301272.html
I’m terrible about rolling out very thin things. Do you think one of those tortilla presses would work with your recipe?
-JT