For the dough
Bread flour, 2 1/2 cups
Salt, 1/4 teaspoon
Water, 1 cup
For the filling
Ivy gourd (Coccinia grandis) shoots, 100 g
Chopped cabbage, 300 g
Chopped green onion, 2 tablespoons
Minced beef, chicken, mutton, or pork, 300 g
Salt, 1 teaspoon
Seasoning, a mixture of ginger juice, 1 teaspoon; ground black pepper, 1/2 teaspoon; salt, 1/2 teaspoon; sesame oil, 1 teaspoon; soy sauce, 1 tablespoon
1. Make dough by slowly mixing flour, salt and water; let rise for 15-20 minutes under wet cloth.
2. Chop rinsed ivy gourd shoots, set aside. Sprinkle cabage with salt; leave for 5-10 minutes before squeezing out the water; set aside.
3. Mix minced meat, ivy gourd, cabbage, green onion and seasoning mixture in a clockwise direction for about 10 minutes.
4. Knead the dough again and divide into 40 balls, and roll out as flat, round wrappers.
5. Place 1/2 tablespoon of filling in the wrapper, fold it over and pinch at the end to make dumplings.
6. Drop dumplings in boiling water, stir carefully to prevent sticking together, cook until all the dumplings are floating, use a mesh ladle to lift the dumplings, and serve hot with a dipping sauce.
7. The sauce is a mixture of soy sauce, sesame oil, vinegar, chili pepper, ginger, and garlic.
Ivy gourd can be replaced with shoots of water dropwort, tropical violet, cluster mallow, white mugwort, etc. The dumplings can also be fried in oil with a little water.