Recipe - Boiled Garlic Chive Dumplings In Cold Water Dough

=== VEGETARIAN DUMPLING
FILLING ===
2 bn Garlic chives; finely
chopped
(regular chives can be
substituted)
2 pack Mung bean noodles 1 1/3 oz
ea); soaked soft,
And cut into 1/2" strands
1 cup Rehydrated black mushrooms;
stemmed, and
Finely minced
2 tablespoon Minced ginger
1 One half tablespoon Minced garlic
2 tablespoon Thin soy sauce
3 tablespoon Sesame oil
One half tablespoon Salt
1 Egg
=== COLD WATER DOUGH ===
4 cup Allpurpose flour
One half teaspoon Salt
1 One half cup Cold water
=== SPICY SOY DIPPING SAUCE
===
1/3 cup Thin soy sauce
1/3 cup Rice wine vinegar
1/3 cup Sliced scallions
1 teaspoon Sesame oil
1 tablespoon Sambal

In a large bowl thoroughly mix all filling ingredients together by
hand. Cook a tester to check for seasoning.

For the Cold Water Dough: In a stainless steel bowl, mix flour and
salt. Slowly add cold water to flour in 1/4cup increments. Mix with
chopsticks until a ball is formed. On a floured surface, knead dough
until it becomes a smooth, elastic ball. Place back in bowl and cover
with a damp cloth. Allow dough to rest for at least 1 hour.

Working on a floured surface with floured hands, roll out dough to
form a long 'noodle', 1inch in diameter. Cut 1/2inch pieces and
turn them over so cut sides are facing up. Flatten with your palm and
roll out thin using a rolling pin. The dumpling wrapper should end up
about 3 inches in diameter.

Making The Dumplings: Place a small mound of filling in the middle of
the wrapper. (Be very careful not to touch the edges with the
filling, as this will impede proper sealing of the dumplings. Nothing
is worse than dumplings breaking during cooking.) Fold the wrapper in
half to form a half moon shape. Starting on one end fold/pinch the
wrapper tightly together. Proceed with this fold/pinch method until
the dumpling is completely sealed. There will be approximately 10 to
14 folds per dumpling. Rest the dumplings with the folded edges
straight up.

Cooking The Dumplings: Use a large stock pot with plenty of water.
Add a small handful of salt, as if you were cooking pasta. Make sure
the water is at a rolling boil before adding dumplings. Once the
dumplings are dropped, gently stir so that they do not stick together
or stick to the bottom. Do not try to boil too many at a time, as it
will take too long to cook resulting in soggy dumplings. Overcooking
also causes the dumplings to break apart.

For the Spicy Soy Dipping Sauce: Combine all and serve in a small
bowl.

For Plating: Serve dumplings on a large platter lined with lettuce
with a bowl of dipping sauce on the side. One family tradition is the
serving of the dumpling 'broth' at the end of the meal since
inevitably some of the dumplings do break and flavor the water. Waste
not, want not.

This recipe yields ??