Pamela Anderson and Melissa King need some helping hands, so they enlist Pamela’s assistant Jonathan and her friend Paula to make traditional Chinese dumplings stuffed with tofu, cabbage, spices, and mushrooms. Practice makes perfect as they fill and fold a dumpling feast by hand.
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ingredients
Dumplings
Dipping Sauce
directions
Toss and scrunch the cabbage and 2 teaspoons of salt in a medium bowl. Set aside for 20 minutes to soften and release its liquid. Drain and squeeze the cabbage, wringing out any excess liquid. Wipe the bowl clean and add the cabbage, tofu, shiitake mushrooms, scallions, soy sauce, ginger, cornstarch, rice wine, sesame oil, remaining salt, white pepper and water. Mix well with your hands just until everything is evenly distributed.
Before you make the dumplings, test the seasoning of the filling by cooking a teaspoon or two in a small pan with a little oil. Season the filling with additional salt and pepper to taste. Cover tightly with plastic wrap and refrigerate for at least 20 minutes before forming the dumplings.
Set up a small water bowl, a rimmed baking sheet lightly dusted with cornstarch and a towel to cover dumplings as you fold so they don’t dry out. Place 1 to 2 teaspoons of filling into the center of the dumpling wrapper. Moisten the edges of the dough with your fingertips and water. Make pleats on one side to seal (about 5 to 7 pleats). Transfer to the prepared sheet.
Heat a non-stick skillet over medium-high heat and add 2 tablespoons of oil to the pan. Add enough dumplings to cover the bottom of the pan. Ensure that the oil coats the bottom of the dumplings. Add ⅓ cup of water and cover the pan with a lid. Steam the dumplings for about 4 to 6 minutes, remove the lid and continue to cook until the bottom of the dumplings is golden and crispy, reducing the heat if browning too quickly. Repeat with more oil and dumplings until all the dumplings are cooked.
Stir together the dipping sauce ingredients in a small bowl. Serve alongside the dumplings.