Steamed Dumplings with Sriracha Dipping Sauce

I was inspired to make this meal after watching an episode of The Chew. It is one of my new favorite shows! I get a fix of my cooking show, comedy, and crafts all in one hour and I love it. In their recipe, they used store bought dumpling wrappers, but I thought "why buy them when I can learn a new recipe!?" The wrapper recipe is so versatile because it is basically a pasta dough that you can stuff with anything you please. 

Tips:

Roll out - be cautious when rolling out the dumpling wrapper because too thick gives you a gummy texture and too thin may cause the dumpling to break.
The Old Bamboo - if you own a bamboo steamer, this is ideal for making these dumplings; if you don't own the bamboo version, the old metal steamer baskets work just the same. 
Souped up - if you prefer having your dumplings in a soup, you can use the recipe for dipping sauce to create a tasty broth; just add to the sauce recipe 2 cups of beef, vegetable, or chicken stock and heat it to a boil and serve with the dumplings. I wouldn't suggest cooking the dumplings in the broth because they are fragile. You could even use the broth as the liquid used to steam the dumplings to create another layer of flavor? 
No facial - for safety purposes, when steaming always open the lid so that the steam is lead away from your face. Steam burns are a pin...literally.

Prep Time: 15-20 minutes
Cook Time: 8-10 minutes 
Servings: 10 dumplings

Wrappers
1 cup all purpose flour
1/2 teaspoon salt
1/3 cup boiling water

Filling
1 Tablespoon vegetable oil
1 large carrot, peeled and shredded
1/4 cup cooked salad shrimp
2 green onions, chopped
1 cup cabbage, shredded
2 teaspoons (2-3 cloves) garlic, minced
1 teaspoon fresh ginger, minced
1 Tablespoon soy sauce

Sauce
1/4 cup Hoisin sauce
2 Tablespoons Sriracha sauce
2 teaspoons rice vinegar
1 Tablespoon honey


Directions:

1) In a medium bowl, combine flour and salt. Gradually stir into the flour the boiling water until a stiff dough forms. Knead the dough for 3-4 minutes until smooth. Wrap the dough in plastic wrap and allow it to sit for at least 15 minutes, but no more than 2 hours.

2) In a large saute pan, heat the vegetable over medium-high heat. Add to the pan the carrots, salad shrimp and green onions. Saute for 3-4 minutes until the carrots are slightly tender.

3) Add to the pan the cabbage, garlic, ginger and soy sauce. Cook for an additional 1-2 minutes. Remove the pan from heat and prepare the sauce.

4) In a small bowl, whisk together the hoisin, sriracha, vinegar and honey. Set aside.

5) Remove the wrapper dough from the plastic wrap and divide the dough into 10, 1 inch pieces. On a lightly floured surface, roll each piece out into thin 3-4 inch circles. 

6) Spoon 1 Tablespoon of the filling mixture onto each wrapper. Wet your fingers with water and bring opposite sides of each of the wrappers together and pinch them shut. If you are more comfortable making these dumplings into more of a pocket/pirogi style, feel free.

7) Prepare a bamboo steamer basket over a sauce pan or a large pot with steamer basket, by placing enough water in the bottom to create steam, but not to touch the bottom of the basket. Bring the water to a boil and place the dumplings into the basket. Cover the pot and cook for 8-10 minutes or until the the wrappers are al dente'. 

8) Carefully remove the dumplings and serve with sauce (or follow tip instructions for broth).