The Dumpling_ A Seasonal Guide Part 7

6. Using the cookie cutter, cut out as many rounds as you can, usually 10 to 12. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine. Using the cookie cutter, cut out as many rounds as you can, usually 10 to 12. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine.

7. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling on top of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling.

8. Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling them helps to set the dough, making the dumplings firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

9. MAKE THE TOMATO SAUCE MAKE THE TOMATO SAUCE: Heat the oil in a small pot over high heat. Add the onion and stir consistently until the onion just begins to brown, about 4 minutes. Add the beef and stir frequently. Break up clumps with a wooden spoon as the beef begins to brown, 5 to 6 minutes. Heat the oil in a small pot over high heat. Add the onion and stir consistently until the onion just begins to brown, about 4 minutes. Add the beef and stir frequently. Break up clumps with a wooden spoon as the beef begins to brown, 5 to 6 minutes.

10. Mix in the tomatoes, ginger, the clove of chopped garlic, the salt, and teaspoon pepper. Reduce the heat to low and cook until the tomatoes break down into the sauce, about 5 minutes. Remove from the heat and keep warm. Mix in the tomatoes, ginger, the clove of chopped garlic, the salt, and teaspoon pepper. Reduce the heat to low and cook until the tomatoes break down into the sauce, about 5 minutes. Remove from the heat and keep warm.

11. COOK THE DUMPLINGS COOK THE DUMPLINGS: Spread half of the yogurt sauce across a large plate or individual serving plates and set aside. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Gently drop a few dozen dumplings, a few at a time, into the simmering water. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen Spread half of the yogurt sauce across a large plate or individual serving plates and set aside. Fill a large pot halfway with salted water and bring to a boil over high heat. Reduce the heat to medium for a steady simmer. Gently drop a few dozen dumplings, a few at a time, into the simmering water. Cook until all of them are floating, about 3 minutes, then cook for 2 minutes longer. (If cooking frozen ashak, ashak, add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow them to thaw before cooking.) add them directly to the simmering water and increase the cooking time by 1 minute. Do not allow them to thaw before cooking.) 12. Remove the dumplings with a slotted spoon, place them in the large bowl, drizzle with a ladle of the cooking liquid to prevent sticking, and keep warm. Cook the remaining dumplings, place them in the bowl with another ladle of the cooking liquid, and keep warm. Remove the dumplings with a slotted spoon, place them in the large bowl, drizzle with a ladle of the cooking liquid to prevent sticking, and keep warm. Cook the remaining dumplings, place them in the bowl with another ladle of the cooking liquid, and keep warm.

13. Drain the Drain the ashak ashak and arrange them on top of the yogurt sauce on the plate. Spoon the remaining yogurt sauce over the and arrange them on top of the yogurt sauce on the plate. Spoon the remaining yogurt sauce over the ashak, ashak, spoon the tomato sauce over everything, sprinkle with fresh mint, and serve. spoon the tomato sauce over everything, sprinkle with fresh mint, and serve.

Wheat Dumplings Stuffed with Turmeric-Stained Potatoes Shogo Momo (Tibet) (Tibet) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 40 40 DUMPLINGS DUMPLINGS).

The shogo momo shogo momo is a whole wheat dumpling stuffed with mashed potato. The texture of the potato can be as smooth as you like, but we prefer it when it's a little lumpy. Leftover boiled or baked russet potatoes are great for this dumpling, but don't use potatoes that have been mixed with cream or cheese. A half cup of fresh or frozen baby peas may be added to the potatoes for color and flavor. is a whole wheat dumpling stuffed with mashed potato. The texture of the potato can be as smooth as you like, but we prefer it when it's a little lumpy. Leftover boiled or baked russet potatoes are great for this dumpling, but don't use potatoes that have been mixed with cream or cheese. A half cup of fresh or frozen baby peas may be added to the potatoes for color and flavor.

These dumplings are made using the Standing Half-Moon Fold, but you can also use the more detailed Pleated Half-Moon Fold.

For the Dough1 cups whole wheat flour cup unbleached all-purpose flour, plus some extra for dustingFor the Filling1 teaspoon c.u.min seeds1 medium baking potato, such as russet1 scallion, sliced into thin rings teaspoon ground turmeric teaspoon salt1/8 teaspoon freshly ground white pepper teaspoon freshly ground white pepper1 tablespoon finely chopped fresh cilantro leavesFor Cooking and ServingSoft lettuce leaves, such as Boston, to line the steamer basket1 recipe Soy-Vinegar Sauce*Equipment3-inch round cookie cutter8- to 10-quart steamer pot 1. MAKE THE DOUGH MAKE THE DOUGH: Combine the whole wheat flour and the all-purpose flour in a large bowl. Scoop out cup and set aside. Add 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the reserved flour mixture, a little at a time, until it no longer sticks to your fingers. Combine the whole wheat flour and the all-purpose flour in a large bowl. Scoop out cup and set aside. Add 1 cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the reserved flour mixture, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 4 to 5 minutes. The dough will be smooth and elastic. Return the dough to the bowl, cover with a clean kitchen towel, and let rest for at least 30 minutes, but no longer than 1 hour. Place the dough on a floured surface and knead for 4 to 5 minutes. The dough will be smooth and elastic. Return the dough to the bowl, cover with a clean kitchen towel, and let rest for at least 30 minutes, but no longer than 1 hour.

3. MAKE THE FILLING MAKE THE FILLING: Toast the c.u.min seeds in a small skillet over medium heat, stirring constantly until they are lightly browned, about 2 minutes. Immediately move them to a small bowl to cool. Toast the c.u.min seeds in a small skillet over medium heat, stirring constantly until they are lightly browned, about 2 minutes. Immediately move them to a small bowl to cool.

4. Place the potato in a small saucepan, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place the potato on a folded kitchen towel. Once it's cool enough to handle, peel off its skin and put the flesh into a medium bowl. Mash until mostly smooth. Mix in the remaining filling ingredients and set aside to cool. Place the potato in a small saucepan, pour in enough water to cover, and bring to a boil over high heat. Cover, reduce the heat to medium, and simmer until fork-tender, about 30 minutes. Drain and place the potato on a folded kitchen towel. Once it's cool enough to handle, peel off its skin and put the flesh into a medium bowl. Mash until mostly smooth. Mix in the remaining filling ingredients and set aside to cool.

5. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the shogo momo, shogo momo, review the Standing Half-Moon Fold or the Pleated Half-Moon Fold. review the Standing Half-Moon Fold or the Pleated Half-Moon Fold.

6. Line a tray with a kitchen towel and sprinkle with a little all-purpose flour. Have ready the dough and the chilled filling. Line a tray with a kitchen towel and sprinkle with a little all-purpose flour. Have ready the dough and the chilled filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's about Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's about 1 1/8 inch thick. Sprinkle with flour if it gets sticky. inch thick. Sprinkle with flour if it gets sticky.

8. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all the sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all the sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling in the center of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding each dumpling by its seam, tap its filled base on your work surface until it has a flat bottom and can sit upright without tipping over. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling in the center of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding each dumpling by its seam, tap its filled base on your work surface until it has a flat bottom and can sit upright without tipping over. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

10. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

11. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium-high, and steam for 15 minutes. (If steaming frozen Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium-high, and steam for 15 minutes. (If steaming frozen shogo momo, shogo momo, place them directly in the basket and cook them in the steamer pot for 20 minutes. Do not allow the place them directly in the basket and cook them in the steamer pot for 20 minutes. Do not allow the shogo momo shogo momo to thaw before cooking.) to thaw before cooking.) 12. Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Gently lift up the Remove the pot from the heat. Carefully remove the basket and place it on a folded kitchen towel. Gently lift up the shogo momo shogo momo using tongs and place them on a large plate. Serve immediately while you cook any remaining using tongs and place them on a large plate. Serve immediately while you cook any remaining shogo momo shogo momo. Serve with a side of Soy-Vinegar Sauce.

Wheat Dumplings Stuffed with Beef and Onion Sha Momo (Tibet) (Tibet) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 40 40 DUMPLINGS DUMPLINGS).

The sha momo sha momo is revered in Nepal and Tibet for its austerity of ingredients and its ability to feed many with what seems like so little. Yak meat is the traditional filling of choice for this is revered in Nepal and Tibet for its austerity of ingredients and its ability to feed many with what seems like so little. Yak meat is the traditional filling of choice for this momo, momo, but beef is a common subst.i.tute. The whole wheat dough adds a kind of sweetness and chew that complements and enhances the meaty filling. but beef is a common subst.i.tute. The whole wheat dough adds a kind of sweetness and chew that complements and enhances the meaty filling.

These dumplings are made using the Standing Half-Moon Fold, but you can also use the more detailed Pleated Half-Moon Fold.

For the Filling pound lean ground beef small yellow onion, chopped fine and hand-wilted (see Tips)2 scallions, sliced into thin rings2 garlic cloves, chopped very fine1 teaspoon grated fresh ginger2 tablespoons finely chopped fresh cilantro leaves teaspoon salt1/8 teaspoon freshly ground white pepper teaspoon freshly ground white pepperFor the Dough1 recipe Shogo Momo Shogo Momo dough (preceding recipe), preferably made no more than 2 hours in advance dough (preceding recipe), preferably made no more than 2 hours in advanceUnbleached all-purpose flour for dustingFor Cooking and ServingSoft lettuce leaves, such as Boston, to line the steamer basket1 recipe Soy-Vinegar Sauce*Equipment3-inch round cookie cutter8- to 10-quart steamer pot 1. MAKE THE FILLING MAKE THE FILLING: Combine all the filling ingredients in a medium bowl. Cover and refrigerate for 10 minutes. Combine all the filling ingredients in a medium bowl. Cover and refrigerate for 10 minutes.

2. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the sha momo, sha momo, review the Standing Half-Moon Fold or the Pleated Half-Moon Fold. review the Standing Half-Moon Fold or the Pleated Half-Moon Fold.

3. Line a tray with a kitchen towel and sprinkle with a little all-purpose flour. Have ready the dough and the chilled filling. Line a tray with a kitchen towel and sprinkle with a little all-purpose flour. Have ready the dough and the chilled filling.

4. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's about Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's about 1 1/8 inch thick. Sprinkle with flour if it gets sticky. inch thick. Sprinkle with flour if it gets sticky.

5. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all the sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use. Using the cookie cutter, cut out as many rounds as you can, usually 8 to 10. Collect all the sc.r.a.ps from around the rounds and put them aside under a damp kitchen towel for later use.

6. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling in the center of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding each dumpling by its seam, tap its filled base on your work surface until it has a flat bottom and can sit upright without tipping over. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded teaspoon of filling in the center of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding each dumpling by its seam, tap its filled base on your work surface until it has a flat bottom and can sit upright without tipping over. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Combine all the dough sc.r.a.ps, knead them into a ball, roll it out, cut out as many rounds as you can, and fill and fold those too.

7. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

8. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium-high, and steam for 20 minutes. (If steaming frozen Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium-high, and steam for 20 minutes. (If steaming frozen sha momo, sha momo, place them directly in the basket and cook them in the steamer pot for 25 minutes. Do not allow the place them directly in the basket and cook them in the steamer pot for 25 minutes. Do not allow the sha momo sha momo to thaw before cooking.) to thaw before cooking.) 9. Remove the pot from heat. Carefully remove the basket and place it on a folded kitchen towel. Gently lift up the Remove the pot from heat. Carefully remove the basket and place it on a folded kitchen towel. Gently lift up the sha momo sha momo with tongs and place them on a large plate. Serve immediately while you cook any remaining with tongs and place them on a large plate. Serve immediately while you cook any remaining sha momo. sha momo. Serve with Soy-Vinegar Sauce. Serve with Soy-Vinegar Sauce.

Spicy Lamb-Filled Dumplings in a Thick Yogurt Soup Sheesh Barak bi Laban (Lebanon) (Lebanon) SERVES 4 4 TO TO 6 ( 6 (MAKES ABOUT 60 60 DUMPLINGS DUMPLINGS).

Yogurt soup is a soothing contrast to these spicy, meat-filled dumplings. The lamb filling in these dumplings is well seasoned with allspice, cinnamon, and paprika. The spicier the dumplings, the more aromatic and outlandish their flavor in this silky soup. Some people like to fry the dumplings before simmering them in the soup, but that makes them firm and kind of brittle. The yogurt has a way of tenderizing the raw dough, making the dumplings lush and slippery as they cook. The dried mint in the soup, with its deeper, more tealike flavors, should not be replaced with fresh mint.

These dumplings are made using the Belly-b.u.t.ton Fold.

For the Dough2 cups unbleached all-purpose flour, plus some extra for dusting1 tablespoon grapeseed or other neutral oilFor the Filling1/3 cup pine nuts cup pine nuts2 tablespoons ghee (Glossary of Ingredients)1 small yellow onion, chopped fine2 garlic cloves, chopped very fine1 teaspoon ground allspice teaspoon ground cinnamon teaspoon sweet paprika pound ground lamb teaspoon salt teaspoon freshly ground black pepperFor the Soup*1 tablespoon ghee or a neutral oil, like grapeseed4 garlic cloves, chopped very fine1/3 cup coa.r.s.ely chopped fresh cilantro leaves cup coa.r.s.ely chopped fresh cilantro leaves teaspoon salt4 cups plain whole-milk yogurt, drained (see Glossary of Ingredients) for 12 hours (about 2 cups)2 teaspoons unbleached all-purpose flour mixed into 3 cups water1 large egg white, beaten2 tablespoons dried mintEquipment2-inch round cookie cutter 1. MAKE THE DOUGH MAKE THE DOUGH: Place 1 cups of the flour in a large bowl and keep the remaining cup handy. Add the oil and cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Place 1 cups of the flour in a large bowl and keep the remaining cup handy. Add the oil and cup water and mix until all the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towel, and let it rest for 30 minutes.

3. MAKE THE FILLING MAKE THE FILLING: Toast the pine nuts in a small skillet over medium heat, stirring constantly, until they just begin to brown, 2 to 3 minutes. Turn them into a bowl immediately and set aside. Toast the pine nuts in a small skillet over medium heat, stirring constantly, until they just begin to brown, 2 to 3 minutes. Turn them into a bowl immediately and set aside.

4. Heat the 2 tablespoons ghee in a large skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Mix in the 2 cloves of chopped garlic, the allspice, cinnamon, and paprika. Add the lamb and break up clumps with a wooden spoon as it begins to brown. Stir in the pine nuts, teaspoon salt, and the pepper and continue cooking until the lamb is golden brown, about 4 minutes longer. Remove from the heat, scoop into a shallow bowl, and set aside to cool. Heat the 2 tablespoons ghee in a large skillet over medium heat. Add the onion and stir frequently until soft, about 4 minutes. Mix in the 2 cloves of chopped garlic, the allspice, cinnamon, and paprika. Add the lamb and break up clumps with a wooden spoon as it begins to brown. Stir in the pine nuts, teaspoon salt, and the pepper and continue cooking until the lamb is golden brown, about 4 minutes longer. Remove from the heat, scoop into a shallow bowl, and set aside to cool.

5. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the sheesh barak, sheesh barak, review the Belly-b.u.t.ton Fold. review the Belly-b.u.t.ton Fold.

6. Line a tray with a kitchen towel and sprinkle with a little flour. Also have ready the dough and the filling. Line a tray with a kitchen towel and sprinkle with a little flour. Also have ready the dough and the filling.

7. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it's 1/16 inch thick. (For tips on how to roll dough out thin, see Tips.) Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball and roll it out until it's 1/16 inch thick. (For tips on how to roll dough out thin, see Tips.) Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

8. Using the cookie cutter, cut out as many rounds as you can, usually 12 to 15. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine. Using the cookie cutter, cut out as many rounds as you can, usually 12 to 15. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine.

9. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Place 1 scant teaspoon of filling in the center of each round, fold neatly in half, pushing out any air, and pinch to seal. Pick up one of the half-moons and join and pinch its two ends together behind the base or "belly" of the dumpling. Dab a little water on the ends, if needed, for a better seal. Repeat this step with the remaining half-moons. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Place 1 scant teaspoon of filling in the center of each round, fold neatly in half, pushing out any air, and pinch to seal. Pick up one of the half-moons and join and pinch its two ends together behind the base or "belly" of the dumpling. Dab a little water on the ends, if needed, for a better seal. Repeat this step with the remaining half-moons. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep them covered with a kitchen towel while you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling.

10. Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling the dumplings helps to set the dough, making them firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Cover the tray of a.s.sembled dumplings and place in the refrigerator for 30 to 60 minutes before cooking. Chilling the dumplings helps to set the dough, making them firm and toothsome when cooked instead of puffy and soft. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

11. MAKE THE SOUP MAKE THE SOUP: Heat the 1 tablespoon ghee in a small skillet over medium heat. Add the 4 cloves of chopped garlic and stir until it just begins to brown. Mix in the cilantro and stir until the garlic is golden brown. Scoop into a bowl, sprinkle with the teaspoon salt, and set aside. Heat the 1 tablespoon ghee in a small skillet over medium heat. Add the 4 cloves of chopped garlic and stir until it just begins to brown. Mix in the cilantro and stir until the garlic is golden brown. Scoop into a bowl, sprinkle with the teaspoon salt, and set aside.

12. Whisk together the yogurt, flour and water mixture, egg white, and mint in a medium pot. Slowly bring it to a simmer over low heat, 10 to 15 minutes, stirring frequently. Whisk together the yogurt, flour and water mixture, egg white, and mint in a medium pot. Slowly bring it to a simmer over low heat, 10 to 15 minutes, stirring frequently.

13. COOK THE DUMPLINGS COOK THE DUMPLINGS: Once the soup comes to a simmer, stir in the garlic and cilantro mixture. Gently drop in the Once the soup comes to a simmer, stir in the garlic and cilantro mixture. Gently drop in the sheesh barak sheesh barak a few at a time. Simmer, stirring occasionally, for 6 to 8 minutes, and serve. If cooking frozen a few at a time. Simmer, stirring occasionally, for 6 to 8 minutes, and serve. If cooking frozen sheesh barak, sheesh barak, add them directly to the simmering yogurt soup and increase the cooking time by 4 minutes. Do not allow the dumplings to thaw before cooking. add them directly to the simmering yogurt soup and increase the cooking time by 4 minutes. Do not allow the dumplings to thaw before cooking.

Oven-Simmered Lamb-Filled Dumplings with Minted Yogurt Manti (Turkey) (Turkey) SERVES 4 4 TO TO 6 ( 6 (MAKES ABOUT 64 64 DUMPLINGS DUMPLINGS).

What makes lamb-filled manti manti exceptional is that once they are a.s.sembled, they are placed in a baking dish, flooded with a savory broth, and simmered in the oven with their tops exposed just long enough to turn crispy and golden brown. Like exceptional is that once they are a.s.sembled, they are placed in a baking dish, flooded with a savory broth, and simmered in the oven with their tops exposed just long enough to turn crispy and golden brown. Like Shao Mai Shao Mai (July), these dumplings are made with a very thin dough that requires practice. Take your time, enjoy the process, and try to roll out the dough a little thinner each time. (July), these dumplings are made with a very thin dough that requires practice. Take your time, enjoy the process, and try to roll out the dough a little thinner each time.

These dumplings are made using the Bottleneck Fold.

For the Sauce*4 cups plain whole-milk yogurt, drained (see Glossary of Ingredients) for 12 hours (about 2 cups)4 garlic cloves, chopped very fine, mixed with teaspoon salt and ground into a paste1 teaspoon dried mintFor the Dough1 cups unbleached all-purpose flour, plus some extra for dusting1 large egg yolk1 tablespoon olive oil teaspoon saltFor the Filing pound ground lamb1 medium yellow onion, chopped fine2 tablespoons dried oregano1 tablespoon dried mint1 teaspoon salt teaspoon freshly ground black pepperFor Cooking and Serving*Olive oil to coat the baking pan1 cups Chicken BrothEquipment9 13-inch baking pan or 10-inch round ovenproof skillet 1. MAKE THE YOGURT SAUCE 2 HOURS IN ADVANCE MAKE THE YOGURT SAUCE 2 HOURS IN ADVANCE: Place all of the sauce ingredients and 1 cup water in a large bowl and mix well. Cover and refrigerate for at least 2 hours but no more than 8 hours. Place all of the sauce ingredients and 1 cup water in a large bowl and mix well. Cover and refrigerate for at least 2 hours but no more than 8 hours.

2. MAKE THE DOUGH MAKE THE DOUGH: Place 1 cup of the flour in a medium bowl and keep the remaining cup handy. Add the egg yolk, Place 1 cup of the flour in a medium bowl and keep the remaining cup handy. Add the egg yolk, 1 1/3 cup water, the oil, and the teaspoon salt and mix until all of the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. cup water, the oil, and the teaspoon salt and mix until all of the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

3. Place the dough on a floured surface and knead for 5 to 7 minutes. Sprinkle with flour if it gets a little sticky. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover, and let it rest for 30 minutes. Place the dough on a floured surface and knead for 5 to 7 minutes. Sprinkle with flour if it gets a little sticky. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover, and let it rest for 30 minutes.

4. MAKE THE FILLING MAKE THE FILLING: Meanwhile, combine all the filling ingredients in a medium bowl and keep refrigerated until the dumplings are ready to be a.s.sembled. Meanwhile, combine all the filling ingredients in a medium bowl and keep refrigerated until the dumplings are ready to be a.s.sembled.

5. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the manti, manti, review the Bottleneck Fold. Instead of a round piece if dough, you will be using a square. review the Bottleneck Fold. Instead of a round piece if dough, you will be using a square.

6. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling. Line a tray with a kitchen towel and sprinkle with a little flour. Have ready the dough and the filling.

7. Knead the dough once or twice on a floured surface, divide into 4 equal pieces, then set 3 of them aside under a kitchen towel. Shape the remaining piece into a blunt log and roll it out into an 8-inch square. This dough should not be thicker than 1/16 inch, even thinner would be ideal. (For tips on how to roll dough out thin, see Tips.) Take your time and sprinkle with a little flour if it gets sticky. Let the rolled-out dough rest for a couple of minutes. Knead the dough once or twice on a floured surface, divide into 4 equal pieces, then set 3 of them aside under a kitchen towel. Shape the remaining piece into a blunt log and roll it out into an 8-inch square. This dough should not be thicker than 1/16 inch, even thinner would be ideal. (For tips on how to roll dough out thin, see Tips.) Take your time and sprinkle with a little flour if it gets sticky. Let the rolled-out dough rest for a couple of minutes.

8. Trim the edges, creating a cleaner square shape. Cut the dough into 2-inch strips, then cut again going across to form 16 squares. Place the squares in a single layer on the prepared tray. Repeat with the remaining dough pieces, separating layers with kitchen towels. Keep the squares covered as you work. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine. Trim the edges, creating a cleaner square shape. Cut the dough into 2-inch strips, then cut again going across to form 16 squares. Place the squares in a single layer on the prepared tray. Repeat with the remaining dough pieces, separating layers with kitchen towels. Keep the squares covered as you work. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine.

9. Line another tray with a kitchen towel and sprinkle with a little flour. Have ready the dough squares and the filling. Line another tray with a kitchen towel and sprinkle with a little flour. Have ready the dough squares and the filling.

10. Lay flat 1 to 5 dough squares. Brush each square with a very thin coating of water to make it sticky enough to seal. Place a heaping teaspoon of filling in the center of each square. Gather up the sides of the square, creating a pouch around the filling, leaving an open neck in the center of the gathered dough. Pinch together the creases and pleats that formed naturally while the dough was gathered up without closing the open neck. This gives the dumpling a loose and frilly top. Gently squeeze the body of the dumpling until the filling pushes up through the neck a little. Holding the dumpling by the neck, tap its base on your work surface until it is flat enough on the bottom to sit upright. Place the a.s.sembled dumplings in a single layer on the prepared tray and continue with the remaining squares and filling. Keep the dumplings covered with a kitchen towel as you work. Lay flat 1 to 5 dough squares. Brush each square with a very thin coating of water to make it sticky enough to seal. Place a heaping teaspoon of filling in the center of each square. Gather up the sides of the square, creating a pouch around the filling, leaving an open neck in the center of the gathered dough. Pinch together the creases and pleats that formed naturally while the dough was gathered up without closing the open neck. This gives the dumpling a loose and frilly top. Gently squeeze the body of the dumpling until the filling pushes up through the neck a little. Holding the dumpling by the neck, tap its base on your work surface until it is flat enough on the bottom to sit upright. Place the a.s.sembled dumplings in a single layer on the prepared tray and continue with the remaining squares and filling. Keep the dumplings covered with a kitchen towel as you work.

11. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Cover and place the dumplings to be cooked in the refrigerator while you preheat the oven. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Cover and place the dumplings to be cooked in the refrigerator while you preheat the oven.

12. COOK THE DUMPLINGS COOK THE DUMPLINGS: Preheat the oven to 400F. Bring the yogurt sauce to room temperature. Preheat the oven to 400F. Bring the yogurt sauce to room temperature.

13. Coat the inside of the baking pan with oil and arrange the dumplings in the pan. Place the pan in the oven and bake until the tops of the dumplings are just beginning to brown, 10 to 15 minutes. (If cooking frozen Coat the inside of the baking pan with oil and arrange the dumplings in the pan. Place the pan in the oven and bake until the tops of the dumplings are just beginning to brown, 10 to 15 minutes. (If cooking frozen manti, manti, place them directly in the pan and then immediately into the oven, increasing the cooking time by 5 minutes. Do not allow the place them directly in the pan and then immediately into the oven, increasing the cooking time by 5 minutes. Do not allow the manti manti to thaw before cooking.) to thaw before cooking.) 14. Meanwhile, pour the chicken broth into a small saucepan and bring it to a boil over high heat. When the tops of the dumplings have just browned, choose an empty spot in the pan and pour in the broth. Return the pan to the oven and continue to cook until the tops of the dumplings are golden brown and most of the broth has cooked off or been absorbed, about 10 minutes. Meanwhile, pour the chicken broth into a small saucepan and bring it to a boil over high heat. When the tops of the dumplings have just browned, choose an empty spot in the pan and pour in the broth. Return the pan to the oven and continue to cook until the tops of the dumplings are golden brown and most of the broth has cooked off or been absorbed, about 10 minutes.

15. Remove the pan from the oven, place on a folded kitchen towel, and allow the Remove the pan from the oven, place on a folded kitchen towel, and allow the manti manti to cool slightly. Scoop up the to cool slightly. Scoop up the manti manti with a spoon or a small spatula, place right side up on a large serving plate, spoon the yogurt sauce over the top, and serve. with a spoon or a small spatula, place right side up on a large serving plate, spoon the yogurt sauce over the top, and serve.

Dumplings Stuffed with Pork and Cabbage Mandu (Korea) (Korea) SERVES 4 4 TO TO 8 ( 8 (MAKES ABOUT 48 48 DUMPLINGS DUMPLINGS).

At first glance, these Korean dumplings appear to be no different from Chinese Jiao Zi Jiao Zi (February). Both are filled with meat and seasoned with scallions and ginger, soy sauce and sesame oil, but (February). Both are filled with meat and seasoned with scallions and ginger, soy sauce and sesame oil, but mandu mandu fillings are lighter because they include lots of juicy, crispy vegetables such as cabbage and bean sprouts. If you want vegetarian fillings are lighter because they include lots of juicy, crispy vegetables such as cabbage and bean sprouts. If you want vegetarian mandu, mandu, you can make the mushroom and tofu variation that follows. you can make the mushroom and tofu variation that follows.

These dumplings are made using the Standing Half-Moon Fold, but you can also use the more detailed Pleated Half-Moon Fold.

For the Dough2 cups unbleached all-purpose flour, plus some extra for dusting cup cornstarch1 tablespoons grapeseed or other neutral oilFor the Filling8 large napa cabbage leaves, chopped fine and hand-wilted (see Tips), or one 18-ounce jar cabbage kimchee, drained1 pound lean boneless pork loin, chopped very fine, or freshly ground pork pound mung bean sprouts, hand-wilted and chopped fine6 garlic cloves, chopped very fine4 scallions, sliced into thin rings1 tablespoon finely grated fresh ginger or teaspoon ground2 tablespoons toasted sesame oil1 tablespoon cornstarch1 teaspoon soy sauce2 teaspoons salt (reduce the salt by half if using kimchee instead of fresh napa cabbage) teaspoon freshly ground white pepperFor Cooking and ServingSoft lettuce leaves, such as Boston, to line the steamer basket and serving plate1 recipe Soy-Vinegar Sauce*Equipment3-inch round cookie cutter8- to 10-quart steamer pot 1. MAKE THE DOUGH MAKE THE DOUGH: Place 1 cups of the flour in a large bowl and keep the remaining cup handy. Add the cup cornstarch and mix well. Add the oil and cup water and mix until all of the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers. Place 1 cups of the flour in a large bowl and keep the remaining cup handy. Add the cup cornstarch and mix well. Add the oil and cup water and mix until all of the liquid has been absorbed. Work the dough with your hands into one manageable ball. If the dough is wet and sticky, work in some of the remaining flour, a little at a time, until it no longer sticks to your fingers.

2. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towel, and let rest for at least 30 minutes but no more than 1 hour. Place the dough on a floured surface and knead for 2 to 3 minutes. The dough will be somewhat firm and elastic. Coat the dough with a little oil, return it to the bowl, cover with a clean kitchen towel, and let rest for at least 30 minutes but no more than 1 hour.

3. MAKE THE FILLING MAKE THE FILLING: While the dough is resting, combine the cabbage with the rest of the filling ingredients in a medium bowl. While the dough is resting, combine the cabbage with the rest of the filling ingredients in a medium bowl.

4. a.s.sEMBLE THE DUMPLINGS a.s.sEMBLE THE DUMPLINGS: Before a.s.sembling the Before a.s.sembling the mandu, mandu, review the Standing Half-Moon Fold or the Pleated Half-Moon Fold. review the Standing Half-Moon Fold or the Pleated Half-Moon Fold.

5. Line a tray with a kitchen towel. Have ready the dough and the filling. Line a tray with a kitchen towel. Have ready the dough and the filling.

6. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's 1/16 inch thick. (For tips on how to roll dough out thin, see Tips.) Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds. Knead the dough once or twice on a floured surface, divide it into 4 equal pieces, and set 3 of them aside under a kitchen towel. Shape the remaining piece into a ball, then roll it out until it's 1/16 inch thick. (For tips on how to roll dough out thin, see Tips.) Sprinkle with flour if it gets sticky. Let the rolled-out dough relax for a couple of minutes before cutting out rounds.

7. Using the cookie cutter, cut out as many rounds as you can, usually 10 to 12. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine. Using the cookie cutter, cut out as many rounds as you can, usually 10 to 12. Sc.r.a.ps cannot be reused because dough rolled out this thin is too dry to recombine.

8. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded tablespoon of filling in the center of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding the dumpling by its seam, tap the base on your work surface until it is flat enough on the bottom to sit upright. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep covered with a kitchen towel as you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling. Lay flat 1 to 5 dough rounds. Brush each round with a very thin coating of water to make it sticky enough to seal. Center a rounded tablespoon of filling in the center of each round, fold each neatly in half, pushing out any air, and pinch to seal. Dab a little water along the edges, if needed, for a better seal. Holding the dumpling by its seam, tap the base on your work surface until it is flat enough on the bottom to sit upright. Place the a.s.sembled dumplings in a single layer on the prepared tray and keep covered with a kitchen towel as you work. Once you have a.s.sembled the first batch of dumplings, continue with the remaining dough and filling.

9. Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips). Set aside the number of dumplings that you would like to cook and keep the rest frozen for up to 6 months (see Tips).

10. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium, and steam for 15 minutes. (If steaming frozen Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Line the basket with the lettuce leaves and arrange as many dumplings in the basket as you can fit without their touching. Place the basket in the pot, cover, reduce the heat to medium, and steam for 15 minutes. (If steaming frozen mandu, mandu, place them directly in the basket and cook them in the steamer pot for 20 minutes. Do not allow the place them directly in the basket and cook them in the steamer pot for 20 minutes. Do not allow the mandu mandu to thaw before cooking.) to thaw before cooking.) 11. Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the Remove the pot from the heat. Carefully remove the basket, place it on a folded kitchen towel, and allow the mandu mandu to cool slightly. Arrange a few lettuce leaves on a plate. Use a spoon or a small spatula to move the to cool slightly. Arrange a few lettuce leaves on a plate. Use a spoon or a small spatula to move the mandu mandu to the prepared plate. Serve immediately while you cook any remaining to the prepared plate. Serve immediately while you cook any remaining mandu mandu. Serve with Soy-Vinegar Sauce.

TOFU AND MUSHROOM MANDU.

Leave out the cornstarch and ground pork, instead adding: 4 ounces firm tofu, finely crumbled and folded up in a kitchen towel for 30 minutes to soak up excess water3 dried shiitake or black mushrooms, soaked in hot water to cover for 30 minutes, then stemmed and chopped fineMayBLACK SESAME CUPCAKES.

Kurogoma Mushipan (j.a.pan) (j.a.pan) BOILED FISH WITH OKRA AND DUMPLINGS.

(Caribbean) SLIPPERY RICE b.a.l.l.s IN CABBAGE-RADISH SOUP.

Tang Yuan (China) (China) POUNDED Ca.s.sAVA DUMPLING.

Fufu (West Africa) (West Africa) MUSHROOM-ASPARAGUS BREAD DUMPLINGS IN A MUSHROOM SAUCE.

Schwammerl Knodel mit Spargel (Austria) (Austria) COCONUT AND RICE COLUMNS WITH CHICKPEA CURRY.

Puttu Kadala (India) (India) SMALL PORK BUNS.

Zhu Rou Baozi (China) (China) SMALL MUSHROOM BUNS.

Xiang Gu Baozi (China) (China) PINEAPPLE-PECAN TAMALES.

Tamales Dulces (Mexico) (Mexico) TAMALES STUFFED WITH CHICKEN AND TOMATILLO SAUCE.

Tamales de Pollo (Mexico) (Mexico) POUNDED RICE DUMPLINGS STUFFED WITH STRAWBERRIES.

Ichigo Daif.u.ku (j.a.pan) (j.a.pan) LEAF-WRAPPED RICE PACKAGES STUFFED WITH CHICKEN AND BAMBOO SHOOTS.

Nuo Mi Ji (China) (China) Black Sesame Cupcakes Kurogoma Mushipan (j.a.pan) (j.a.pan) SERVES 4 4 TO TO 8 ( 8 (MAKES 8 8 DUMPLINGS DUMPLINGS).

Mushipan are a collection of steamed j.a.panese cakes inspired in part by French pastries and British puddings. They come in an array of flavors and densities, and some even have fillings. are a collection of steamed j.a.panese cakes inspired in part by French pastries and British puddings. They come in an array of flavors and densities, and some even have fillings. Kurogoma mushipan Kurogoma mushipan are made with a ground black sesame seed batter and have a beautiful, richly speckled look. These dumplings are as light as angel food cake, and make a tasty dessert or snack. are made with a ground black sesame seed batter and have a beautiful, richly speckled look. These dumplings are as light as angel food cake, and make a tasty dessert or snack.

For the Dumplings cup cake flour cup superfine sugar (or granulated sugar pulsed in a spice or coffee grinder for 1 to 2 minutes) teaspoon baking powderPinch of salt cup black sesame seeds3 large eggs, separated, plus 1 large egg white2 tablespoons grapeseed or other neutral oil teaspoon cream of tartarEquipmentClean spice or coffee grinder8 individual baking cups8 paper baking cups8- to 10-quart steamer pot 1. MAKE THE BATTER MAKE THE BATTER: Sift the cake flour, sugar, baking powder, and salt through a fine sieve into a bowl. Sift 2 more times, then set aside. Sift the cake flour, sugar, baking powder, and salt through a fine sieve into a bowl. Sift 2 more times, then set aside.

2. Toast the black sesame seeds in a small skillet over medium heat, stirring continuously, for 2 minutes. Immediately move them to a small bowl to cool. Finely grind in the spice grinder. Toast the black sesame seeds in a small skillet over medium heat, stirring continuously, for 2 minutes. Immediately move them to a small bowl to cool. Finely grind in the spice grinder.

3. Mix together the ground sesame seeds, the 3 egg yolks, and the oil in a large bowl and set aside. Mix together the ground sesame seeds, the 3 egg yolks, and the oil in a large bowl and set aside.

4. In a medium bowl, whisk the 4 egg whites until very light and foamy. Add the cream of tartar and continue whisking until the mixture forms soft peaks. In a medium bowl, whisk the 4 egg whites until very light and foamy. Add the cream of tartar and continue whisking until the mixture forms soft peaks.

5. Add half of the flour mixture to the sesame and egg yolk mixture and stir until combined. Scoop in half of the whipped egg whites and stir until it forms a thick batter. Stir in the remaining flour mixture, then add the remaining egg whites and fold until just combined. Add half of the flour mixture to the sesame and egg yolk mixture and stir until combined. Scoop in half of the whipped egg whites and stir until it forms a thick batter. Stir in the remaining flour mixture, then add the remaining egg whites and fold until just combined.

6. STEAM THE DUMPLINGS STEAM THE DUMPLINGS: Line the individual baking cups with the paper baking cups. Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Arrange the lined baking cups in the basket. Spoon in enough batter to fill each cup to just over three-quarters full. Carefully place the basket in the pot, cover, and cook for 20 minutes. Line the individual baking cups with the paper baking cups. Remove the basket from the steamer pot, add 2 inches of water to the pot, and bring to a boil over high heat. Arrange the lined baking cups in the basket. Spoon in enough batter to fill each cup to just over three-quarters full. Carefully place the basket in the pot, cover, and cook for 20 minutes.

7. Remove the pot from the heat. Remove the basket, place on a folded kitchen towel, and allow the Remove the pot from the heat. Remove the basket, place on a folded kitchen towel, and allow the kurogoma mushipan kurogoma mushipan to cool slightly. Remove them from the individual baking cups, arrange the dumplings on a plate, and serve warm or at room temperature. to cool slightly. Remove them from the individual baking cups, arrange the dumplings on a plate, and serve warm or at room temperature.