Ingredients:
4 1/2 (500 g) cups flour, sifted
1 lb (500 g) lean boneless pork, minced
2 tsp salt, or to taste
1/2 tsp sugar
4 oz (125 ml) sesame oil
Method:
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
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