Pan-Fry

1. For the dough: Combine flour and salt in a medium bowl and add hot water in a steady stream, stirring with a wooden spoon until dough forms a ball (there will be clumps). Transfer to a lightly floured surface and knead until dough is smooth and elastic, 3 to 5 minutes. Return to the bowl, cover, and let rest about 1 hour.

2. For the filling: Mix all ingredients in a bowl until combined and refrigerate until ready to use.

3. To assemble: Divide dough into 4 equal pieces, roll into long ropes about 1" thick, and cut into 1" pieces.

4. Gently roll each piece into a ball and transfer to a lightly floured baking sheet (keep covered).

5. Flatten each ball with your palm, then use a rolling pin to shape into a 3"-wide circle. Return to the baking sheet and keep covered.

6. Holding wrapper, dab water all around the edge and place 1 tablespoon of filling in the center. Fold in half like a taco and make 6 to 8 small pleats from one end to the other.

7. To cook: Turn oven to warm. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat until shimmering. Place about 12 dumplings in the skillet, pleat-side up, and cook, without moving, until golden brown, about 5 minutes. Reduce heat to low, add 1/2 cup water, and cover. Cook until wrappers are translucent and pork is cooked all the way through, about 5 minutes.

8. Uncover, increase heat to medium-high, and cook until bottoms are crisp, 3 to 5 minutes. Transfer to a paper-towel-lined plate and place in oven. Repeat with remaining dumplings, oil, and water. Serve with your favorite dipping sauce.

Store It: Freeze dumplings in a single layer on a parchment-lined tray. Once frozen, transfer to a resealable plastic bag and freeze for up to two months.

Source: Hannaford fresh Magazine, January - February 2016