Jul 1 Dumplings with Pork and Turnip Greens

• 2 cups all-purpose flour
• generous pinch kosher salt
• 1/2 to 3/4 cup cold water

I had some leftover turnip greens and a few attached baby turnips in the fridge, and dumplings sounded like just the thing to make use of them. Making dumplings from scratch may sound intimidating, but they’re really not that hard to make. They’re just a little more time-consuming than your average meal.

For the dough, combine the flour and salt in an electric mixer and add just enough water to bring it all together in a ball. Be aware that adding too much water will make the dough sticky and difficult to work with later. Continue mixing briefly until you have a soft dough, then wrap and refrigerate it for at least two hours.

Next, divide the dough into four portions. Roll each portion into a log about 1 inch thick. Cut each log into six or seven pieces. Place each piece cut side down on the work surface and roll it out into a circle about 2 1/2 to 3 inches in diameter. To form a fairly even circle, keep rotating the dough as you roll it out. Ideally, the edges of each circle should be slightly thinner than the center.

Place a generous teaspoon or so of filling in each circle, then fold up the edges to enclose it. Pinch the edges well to seal (wetting them slightly may also help), then fold the sides into the center and pinch again. My dumpling forming skills are still a bit lacking, but a slightly misshapen one can still taste delicious.

Boil the dumplings in salted water for four to five minutes. Serve hot with dipping sauce and garnish with chopped fresh scallions (green onions).

Filling

• 2” piece fresh ginger, grated or finely chopped
• 2 tablespoons water
• about 1 tablespoon canola oil
• a few drops toasted sesame oil
• 4 small baby turnips, diced
• 4 scallions finely chopped, white and light green parts only
• 1 small bunch turnip greens, carefully washed and chopped
• salt and pepper to taste
• 1/2 pound ground pork

Place the water and ginger in a bowl and set aside while you prepare the rest of the filling. Heat the oils over medium-high heat until hot, then add the turnips and scallions. Fry just until the vegetables begin to brown. Add the turnip greens and fry until they have wilted. Season with salt and pepper. Remove from the heat and let cool completely.

Once the greens mixture has cooled, add the water, straining out and discarding the ginger. Then combine that mixture throughly with the pork and refrigerate until ready to use.

Dipping Sauce

• 1 clove garlic, very finely chopped
• 1/2 cup traditionally brewed soy sauce
• 1/4 cup rice vinegar
• 1 tablespoon toasted sesame oil
• 1 teaspoon hot chili oil
• freshly ground sichuan pepper to taste

Mix together all ingredients and serve alongside dumplings.