Grace's children each have their own room, where they climb to their lofted beds under the yurt's skylight. From their treehouse-like perches they can spy the owls flying above, peak at each other sleeping, and watch as their mom cooks for them downstairs. Grace bakes her own bread, cooks all their meals from scratch, and on special days, there are homemade potstickers.
"My space is small. My life is big."
- 1½ lbs. ground pork
- ½ of medium head of napa cabbage
- 3 T. finely chopped green onions
- 2 tsp. minced fresh ginger
- 3 T. soy sauce
- 3 T. sesame oil
- 1 tsp. salt
- Optional: 5 Chinese shiitake mushrooms, reconstituted and chopped
Bring a large pot of water to a rolling boil. Cook cabbage for approximately 5 minutes until slightly translucent. Remove cabbage and run under cold water until cool enough to touch. Chop very fine (or use food processor).
Mix all ingredients together in a bowl.
- 5 cups all purpose flour
- 1 1/3 cups boiling water
- 2/3 cup cold water
- Add the boiling water to the flour and mix well with a fork until all flour is moistened. Add the cold water and mix well. Knead with your hands until the dough is soft and smooth (approx. 3 min). It should not be sticky so add flour as necessary. Shape into a ball and cover with a clean dry towel and let rest for 15-20 min.
- Knead the dough again until smooth. Break off about a third of the dough. Shape into a ball, then flatten slightly into a circle and poke hole in the middle with your fingers and shape into a doughnut. Squeeze dough until you have a very large doughnut of about 1 inch thickness. Cut into approximately 1” pieces.
- Take each piece and stand it on end so that one cut side is face down on the board and the other face up. Press down to flatten slightly. Then take a rolling pin and roll each piece until it is about 2 – 3 inches in diameter. Put some pork filling in center. Fold circle in half and pinch-pleat the edges together to form dumpling shape. Repeat until all dough is used up.
- These can be frozen by placing them on wax paper covered cookie sheets and freeze solid for 1 hour before emptying into Ziploc bags.
- Heat about 4 T. vegetable oil in a 12-inch frying pan on medium heat until shimmering. Add the dumplings. They should sizzle slightly when placed in the pan. Fry for about 3 minutes until bottoms begin to brown. Then pour in 1/3 c. water and cover immediately. Steam/fry for 10-12 min. until water has evaporated. Serve with dipping sauce.