4 cups (4 oz.) glass/mung bean ("Saifun") noodles, softened and chopped
1 lb. medium shrimp, shelled & deveined, and coarsely chopped
1 cup Chinese chives (or scallions), chopped
2 cups Nappa cabbage, finely chopped
1 tbsp. soy sauce
1 tsp. salt
2 tsp. sesame oil
1 tsp. grated fresh ginger
1 egg white
1/2 tsp. sugar
2 tsp. cornstarch
2 tsp. rice wine
1/2 tsp. white pepper
2 packages of Gyoza wrappers (will make 90-100 dumplings) OR
you can make your own wrappers from scratch (recipe to follow)*
Extra Nappa cabbage leaves to line the steamer
Dipping Sauce (feel free to customize to your own taste):
Light soy sauce
Chinese black vinegar
1. Place the dried glass noodles into a medium bowl and cover with very hot water. Let soak 10-15 minutes or until softened. Pour the noodles into a colander and rinse under cold tap water to stop the cooking. Place the colander over the bowl and let the noodles continue to drain for 10 minutes. Remove the noodles to a chopping board and roughly chop.
2. Add all the filling ingredients, including the glass noodles, into a large bowl, and mix well using your hands. Cover with plastic wrap and place in the frig until ready to use.
3. If using store-bought wrappers: Place a small bowl of water on the side (for sealing the wrappers). Place a wrapper in the palm of your left hand, scoop a generous teaspoon of the filling into the center, then using your right index finger, dab water around the entire outer edge of the wrapper. Carefully fold the wrapper in half over the filling and crimp the edges to seal. Place the dumpling on a lightly floured, wax paper-lined baking sheet. Repeat until all the filling has been used.
4. At this point, you can freeze the dumplings: place them on smaller trays (just make sure they don't overlap or touch each other so they won't stick together), put them in the freezer for at least 1 hour, place them in labeled freezer/Ziploc-type bags and then back in the freezer.
5. If using store bought wrappers, I like to steam rather than boil these dumplings because the wrappers are super thin and tend to come out mushy, broken apart or waterlogged when boiled.
HOMEMADE DUMPLING WRAPPERS
Adapted from Andrea Nguyen's "Asian Dumplings" cookbook)
2 cups all purpose (unbleached) flour
3/4 cup hot (just boiled) water
1. If you have a plastic dough blade for your food processor, use that rather than the standard metal blade. Pour in the flour, cover with the lid, and turn the processor on. Pour in the hot water slowly through the feed tube, then stop. Check the dough to make sure it's soft but still holds its shape. If too stiff, add 1-2 tsp. of water, or as needed. Turn the processor on again and run it for another 10 seconds or so, or until the dough has formed into a ball.
2. Remove the dough to a smooth surface (I like to use my granite countertop - no flouring required) and knead about 1 minute or until the dough is smooth and elastic. Shape into a ball, then press the dough ball with your finger. If it slowly bounces back, then you're good.
3. Place the dough ball into a Ziploc-type bag, squeeze all the air out, the zip it closed. Set aside at room temp to rest for 1-2 hours.
4. Lightly flour a work surface and place the dough on top (I use my wood or other chopping board because the dough won't stick to these surfaces as much as it would the granite countertop when it's being rolled out). Cut the dough in half, and place half of it back into the Ziploc bag to prevent it from drying.
5. Roll the remaining half of the dough into a 1" thick log. Cut the log into 12 pieces.
6. Add a bit of flour to the chopping board and place one of the dough pieces on top. Slightly flatten with the palm of your hand into a circle shape. Use a small rolling pin and roll the wrapper from the center out, rotating clockwise as you go, until wrapper is nice and thin (not more than 2mm). Add small amounts of flour as needed during this process to the board and/or rolling pin if the dough becomes too sticky. Remove the wrapper to a parchment/waxed paper lined baking sheet lightly dusted with four. Repeat with the remaining dough balls. You can slightly overlap the wrappers on the baking sheet, but don't stack on top of each other or they will stick together.
7. Repeat with the remaining ball of dough in the Ziploc bag.
8. Fill and wrap the dumplings.
*Please note that this recipe makes 24 wrappers, while the filling recipe here will make up to a hundred dumplings using store-bought wrappers. Homemade wrappers can be filled with 2-3 times the normal amount of filling so you'll need less of them, but either halve the filling recipe or double the homemade wrapper recipe so that you'll have the right proportions. These homemade dumplings can be either steamed or boiled.