Soy-Vinegar Dipping Sauce
1/2 cup soy sauce
1/4 cup Jinjiang (black rice) vinegar or rice vinegar
2 tablespoons fine ginger shreds
For the leek filling, trim off the tough root end of the leek and the tough ends of the leaves. Cut lengthwise into quarters, then thinly slice. Wash in several changes of water, lifting out the leeks each time before disposing of the water to eliminate any grit.
Add the remaining filling ingredients to the leeks and stir with a fork, breaking up any lumps in the meat and blending the ingredients well. Set aside.
For the carrot filling, bring a small pot of water to a boil. Add the carrot and parboil for about 5 minutes. Remove from the heat and refresh under cold water (save the cooking water to use in soup, if you like). Cut the carrot into small dice. Measure out 1/2 cup, and place in a medium bowl. Save carrot scraps for another use.
Add the remaining filling ingredients to the carrot and blend together with a fork. Set aside.
The fillings can be prepared as long as 12 hours ahead and stored covered in the refrigerator.
To fill the dumplings, place a scant 1-1/2 teaspoons of one of the fillings on a wrapper, fold the dough over to make a half-moon shape, and pinch the edges closed (if necessary, moisten one edge lightly before pinching). Set the shaped dumplings on a baking sheet lined with wax or parchment paper and dusted with flour. Freeze for one to two hours (until hard to the touch), then store in freezer-safe resealable bags.
To cook, bring a stockpot of water to a vigorous boil. Toss in 10 dumplings and watch as the water comes back to a boil. They will take about 3 minutes to cook through.
Serve hot with bowls of dipping sauce on the side.
Makes 64 dumplings, 32 each with each filling.
- Adapted from "Beyond the Great Wall: Recipes and Travels in the Other China" by Jeffrey Alford and Naomi Duguid (Artisan, 2008)