Chinese-style dumplings take a star turn in all the local warungs (roadside cafes) and these shrimp and pork bon-bons are awesome. I like to make my own skins, since they are easy and super tasty. But you can wrap these in wonton wrappers or ravioli sheets if you like to work with those ingredients or have them on hand.
1 head Napa cabbage, quartered
1/4 lb. ground pork
3/4 lb. peeled and deveined shrimp, ground in a food processor
1/2 bunch Chinese chives or scallions, minced
2 tbs. minced ginger
2 tbs. dark soy sauce
2 tsp. sesame oil
1 tsp. salt
4 tbs. vegetable oil
5-1/2 cups flour
Steam cabbage for 20 minutes until soft.
Drain, cool and squeeze dry.
Mince by hand and place in work bowl, combining with the pork, shrimp, chives, ginger, soy sauce, sesame oil, salt and 1 tbs. of the oil.
Refrigerate 4 hours or overnight.
Place flour in a large bowl and slowly add 1 3/4 cups cold water, stirring constantly with chopsticks until dough holds together.
Turn out on a floured surface and knead until smooth.
Place dough in a clean bowl, cover and refrigerate for up to 3 hours.
Cut dough into 8 pieces.
Roll out into 1-inch-thick ropes.
Cut into 1-inch pieces.
Roll pieces out into 3-1/2-inch circles, cover with plastic.
One wrapper at a time, place 2 tsp. of filling into wrapper, fold to form a half circle, pleating edges as you go.
Place finished dumplings on baking sheet dusted with cornstarch.
Place dumplings into a large volume of rapidly boiling salted water.
When water returns to a boil add a cup of cold water. Repeat twice more, but do not cook for more than a total of 7 minutes or so.
Drain and serve with the sauce.
2 cups fresh cilantro leaves
1 tbs. minced ginger
1/4 cup minced shallot
5 fresh Thai green chilies, minced
1 tsp. minced garlic
1 tbs. sugar
1 tsp. salt
1 tsp. each ground turmeric and ground coriander seed
2 tbs. fresh lime juice, or more to taste
Process in a blender, using a few tablespoons of water if needed to induce blending.