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2 Cups flour
1 tsp salt
3 lbs ground beef
2 tbsp diced ginger
1 star of anise
1 tbsp chicken bouillon
2 tbsp oyster sauce
1 tbsp vegetable oil
1 tbsp soy sauce
1 tsp salt
1/2 lb shrimp, de-veined and sliced
1 cup scrambled eggs
4 cups chives (optional)
Make the dough first by mixing the flour and salt together in a large bowl, then slowly pour in a cup of water and kneading the ingredients together until it forms a somewhat smooth, but very lump, dough. Be a pro like Mama Wong and make sure there is no dough crumbs sticking to your hands or bowl. Cover and let sit for 45 minutes to an hour.
Begin making your filling by combining ground beef, diced ginger, and stirring together with some water to make the combined filling more smooth. Add in your star of anise water (soak a star of anise in a small bowl of water overnight and remove the anise) and continue mixing the mixture until fully incorporated. Add in your chicken bouillon powder, oyster sauce, vegetable oil, soy sauce, and salt and continue mixing until everything is combined.. Add in your shrimp, scrambled eggs and stir further. Finally, add in chopped chives (optional) and mix until everything is completely mixed together. Dumplings are highly flexible, so if you don’t agree with any of the ingredients in the filling, feel free to leave it out or try something else instead!
With your dough haven risen, flour it a bit and punch out the air with a few kneads. The dough should have almost no lumps in it and be smooth on the surface. Tear off a chunk and roll it into a cylinder, then either use a knife or your hands to tear off small sections for your dumpling wrappers. Flour your surface and use your hand to slightly compress each of the dough bits. Then using a small rolling pin, flatten the dough and then proceed to work your way around it, with the rolling pin at a 90 degree angle to your body, and pressing down and upwards onto the dumpling skin, rotating it 20 degrees with your other hand, and continuing the same motion. When you’re complete you should have a circular dumpling skin with a larger bump in the middle where the rolling pin never crossed. Also, if this is too hard, just buy some pre-made dumpling skins. Don’t worry. We all do it.
Now comes the wrapping! Place a small amount in the middle of your dumpling skin (when in doubt, put less rather than more!). Fold over the middle of the dumpling skin first, then work your way down both sides, pinching the edges closed. Your dumpling wrapper should be fairly flexible, so don’t be afraid to pull it a little bit if your dumpling filling is about to leak out. Most importantly, don’t let any dumpling filling get between the skin / dough when you are pinching it together, otherwise it won’t stick and will explode when you go to cook it.
Add your dumplings to a pot of boiling water, stirring occasionally, until they float to the surface. Remove from the water, and serve piping hot! (Dipping sauces are highly variable, but it’s usually combination of soy sauce (1/3) and black vinegar (2/3). Optionally you can add in things like sesame oil, la4jiang1 (Chinese hot sauce).
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About Feast of Fiction:
Feast of Fiction is a fun and innovative cooking show dedicated to creating your favorite fantastical and fictional recipes from books, movies, comics, video games and more! Hosts Jimmy Wong and Ashley Adams craft up the real-life equivalent of fictional dishes to pay homage in a genuine, geeky, and lively way. Jimmy Wong brings a wealth of gamer and nerd cred to the table and baking extraordinaire Ashley Adams provides the much needed culinary wisdom to create these unique and awesome dishes. This quirky duo offers an array of creative and simple recipes that will help inspire your pop culture related dinner party or just a fun night at home with family and friends.
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