Ace Food Desk says here’s todays food & recipe to enjoy with Kindness & Love xx A&M

Whole Wheat Dumpling Wrappers

In a mixing bowl, combine the flour and salt. Slowly add the boiling water, a little at a time, until you have a rough dough that is tacky, but not sticking to the fingers. I needed an additional 3 tablespoons of water, but this will vary probably from day to day even in the same kitchen.

Turn it out onto a board and knead until smooth, adding just a dust of flour now and then to keep from sticking to the surface. This will take about six minutes. Form into a ball, cover with a bowl, and let rest for two or three hours at room temperature for the gluten in the flour to relax.

Divide the dough into 36 pieces. You can eyeball it, or do what we did and get out the scale and measure. It doesn’t take long and all your balls (wrappers) will be the uniform in size. This was actually quite fun with three of us doing it, trying to see how close we could each get to our target 15 g. each. Twice, all three of us in a row got it exact.

We rolled them roughly, then more smoothly before we flattened them. If we ever decide to make these more often, I’ll invest in one of those smaller rolling pins, but my mom’s old standby worked beautifully.

On a floured surface, roll out the balls to make a thin circle. As the wrappers are made, keep them covered with a slightly damp towel to prevent drying out.

Now, let’s make the dumplings!

Shrimp and Scallion Dumpling Filling

Combine everything in a bowl and mix well. 

Place about a level tablespoon of filling in the center of each dumpling. As you make a couple, you will be able to gauge the amount so as not to overfill. Wet fingers and make a seal around the entire edge. Fold over into a half-moon, make a small pleat in the top to seal, then continue pleating around the edge to seal. Place on a parchment lined sheet, giving a little tamp to make the bottom flat so it sits up nicely.

You can simply steam these in a bamboo or other steamer for about eight minutes, or make potstickers, our family’s favorite method of browning the bottoms and finishing with steam. This method adds both texture and flavor to the dumplings.

Heat a little oil in a large skillet. I used my big one that held a dozen dumplings at a time. Add the dumplings, flat bottom side down of course, and let cook until they no longer stick to the bottom of the pot, just a few minutes, and are browned on the bottom. Immediately add about a half cup of water and close the lid tightly. Cook for another five minutes, and you are ready to eat. These are filled with shrimp flavor, so good, but adding the dipping sauce below, even better.

Sesame Ginger Scallion Dipping Sauce

Mix everything together and dip away.

America gave the world the notion of the melting pot – an alchemical cooking device wherein diverse ethnic and religious groups voluntarily mix together, producing a new, American identity. And while critics may argue that the melting pot is a national myth, it has tenaciously informed the America’s collective imagination. ~ Ivan Krastev

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