Chinese Dumplings.

Finally! a dumpling of my own roots. I've ventured into dumpling making of many cultures; Vareniki's, Pelmini's, Gnocchi's....I think it's time I tried making dumplings CHinEsE styLE! *does a funky kungfu move to a chinese tune*.
Ironically...I didn't know what they should be called.

I spoke to mom last night for some advice,
Me: "Mom, I'm making chinese dumpling thingies tommorow, don't know what theyre called"
Mom: "What type?"
Me:"Err....thingies...dumplings..!"

We settled on calling them "sui-gau"s (a type of Chinese Dumpling; similar but larger than a Wan Ton)...which I personally feel is inaccurate. My "sui-gau"s look like "siew-long-pau"s! (siew-long-pau = shanghainese steamed dumplings). But I didn't steam them though. So...ARGh*
I was being stubborn and refused to make them the typical cresent shape, it just gets boring after awhile. Plus, shaping them this way gets more meat filling into the pouch! ;) *greedy*
...I'll just call them "siew long pau looking sui gau"s ...or "Chinese Dumplings" to make saying it less of a mouthful.
The meat filling was done with bits and pieces of whatever I had in the fridge.

1 1/2 cup mince pork
1 small turnip diced small
1/2 large onion minced
2 sprigs coriander leaves chopped finely
1 tbsp chinese cooking wine
1/2 tbsp mushroom flavoured soy sauce
cracked pepper and salt to taste

Mix everything in a bowl and set aside while you make the dough.

Dough: Mix 2 cups flour, 1 egg, 1/2 cup milk and 1 tsp salt in a large mixing bowl till it forms a wet dough. Knead mixture on a floured surface until elastic. This can get a little sticky, but try working with as little flour as possible. Just keep kneading it...persevere and it will form a smooth round ball eventually. *grin* takes quite awhile. You need it to be smooth, elastic and springy...if you get lazy and fustrated; wash your hands and dash out to the asian convenience store for a pack of ready made dumpling dough.Dust your hands with flour and roll out the dough to 2mm thickness, or 1mm if youre confident. Cut rings with a circular cookie cutter or an egg ring. Place a rounded spoon of mixture in the center and pinch around the circle to gather the creases on top as you go along, twist the dough a little at the top and dust your cute little dumpling with flour. Set aside, make somemore and boil 2 cups of chicken stock and 1 cup water in a large pot.
Cook dumplings by sliding them into the boiling stock gently. Give them a little swirl in the pot and allow them to cook. They float up to the surface when theyre done. Serve fresh out of the pot with noodles or with a little spoon of stock in a bowl.
These were probably the best tasting dumplings I've made since...it was probably my Chinese fingers *grin* ;).