Chinese-Style Dumplings

Directions

1. 1
   This recipe makes 48 dumplings-a large batch.
2. 2
   If you halve the recipe, use the whole egg, and, if it's more convenient for you, just use 2 boneless duck breast halves.
3. 3
   If you have the patience to shape all of the dumplings, just freeze some of them; they will keep, tightly covered, for 2 weeks.
4. 4
   For the dough: Whisk the flour with the salt and stir in the water until dough is shaggy.
5. 5
   Turn onto a lightly floured board and knead briefly; dough should be soft and pliable but not too sticky.
6. 6
   Rest, covered, while you make the filling and the sauce.
7. 7
   Place all the ingredients in a large bowl and mix until thoroughly combined.
8. 8
   To check for seasoning, fry a bit in some hot oil until just cooked through.
9. 9
   Adjust the seasoning as necessary.
10. 10
    Combine all but the last 2 ingredients in a bowl for dipping.
11. 11
    Sprinkle the basil and habanero over the top.
12. 12
    Flour your work surface lightly and roll the dough, or pieces of it, about 1/8-inch thick (too thin and the dough will tear as you fill the dumplings).
13. 13
    Cut out circles with a 3-inch round cutter.
14. 14
    Cover the dough with a side towel or piece of plastic wrap as you work.
15. 15
    Have a small bowl of water next to you.
16. 16
    Place a scant tablespoon of filling in the middle of a dough circle, and press it so that it spreads slightly toward the side edges of the dough.
17. 17
    Using your fingertip or a small pastry brush, wet the edge of the dough.
18. 18
    Fold the dough up around the filling so that the filling sits on the work surface-that's the bottom of your dumpling-and the seam is between your fingers.
19. 19
    Pleat the dough that is facing you, about 6 times, pressing it against the back to seal-only the front of the dumpling should be pleated.
20. 20
    The corners of the dumpling should curl slightly away from you, toward the unpleated side.
21. 21
    Heat a skillet, just large enough to accommodate the number of dumplings you want to cook over high heat.
22. 22
    Add a thin coating of oil, heat, then add the dumplings in concentric circles.
23. 23
    They should be touching.
24. 24
    Cook until the bottoms are golden brown, 3 or 4 minutes (reduce the heat if they are browning too quickly).
25. 25
    Add enough water to come about 1/4 of the way up the sides of the dumplings-it will spatter.
26. 26
    Cover the skillet, adjust the heat so that the water is simmering, and cook for about 7 minutes.
27. 27
    Uncover the skillet and, if there is water left, let it cook off.
28. 28
    Check the dumpling bottoms-if they need to brown a bit more, let them, adding a bit more oil if necessary.
29. 29
    Serve the dumplings immediately, drizzled with some dipping sauce and garnished with cilantro and lime wedges.