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Ingredients:
4 1/2 (500 g) cups flour, sifted
1 lb (500 g) lean boneless pork, minced
4 tsp soy sauce
1/2 tsp
rice wine
1/2 tsp fresh
ginger, chopped
2 tsp salt, or to taste
1/2 tsp sugar
4 oz (125 ml) sesame oil
1/2 tsp MSG
(optional)
Directions:
1. Mix the pork with the soy sauce, rice
wine, ginger, MSG, salt, and sugar. Stir
in one direction until it becomes a
paste. Stir in the sesame oil and mix
well.
2. Add 9 oz (250 ml) of cold water
gradually to the flour and mix into a
dough. Let rest. Turn out onto a flour
board and knead until firm and elastic.
3. Knead the dough again and cut into
1/2 oz (15 g) balls. Flatten each ball
lightly with your hand, then roll out
each piece into a 3 inch (7 to 8 cm)
circle, rotating the dough
counter-clockwise while rolling so the
centre is slightly thicker than the
edges. Place about 1 to 1 1/2 tbsp (20
g) of filling on each circle and pinch
the edges together into 18 pleats. Place
the dumpling in a steamer and steam for
5 minutes over high heat.
Note: These dumplings are delicate in
appearance and taste. the wrappers are
thin and the filling deliciously juicy.
More delicious appetizer and dumpling recipes are available in Nicholas Zhou's cookbook
"Real & Healthy
Chinese Cooking". |
