I used the day before class started to make about 80 large dumplings which I can freeze, steam, and eat throughout the semester. They were fairly simple to make. The dough was made with just hot water, white whole wheat flour, and a tiny bit of olive oil, then rolled out to a 3-4 inch diameter. The filling is ground pork and chive with a little oil and some seasonings. I wrapped them like this to decrease the cross-sectional area while still being able to hold a sauce.
From frozen, they steam for about 13 minutes. Served with a sauce made from black vinegar, sweet soy sauce, chili oil, and garlic oil. Each dumpling is approximately 90 calories.
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