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| 4 1/2 cups (500 g) flour,
sifted |
| 1 tsp salt, or to taste |
| 2 tsp ginger, chopped |
| 1/2 tsp MSG |
| 10 1/2 oz (300 g) lean boneless
pork or mutton, minced |
| 6 1/2 tbsp (100 g) scallions,
chopped |
| 1/8 tsp five-spice powder
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 Mix the flour with 3 1/2 oz
(100 ml) of water to make a dough.
knead until smooth and let stand
for 30 minutes.
- To prepare the filling, mix
the pork or mutton with 7 oz (200
ml) of water and the salt. Stir
in one direction until it becomes
a paste. Add the scallions and
blend well. divide filling into
100 portions.
- Divide the dough into 4 portions
and roll into long rolls. Cut
each into 25 pieces. Flatten each
piece and roll into 2 inches (5
cm) circles. Place 1 portion of
filling in the center of each
wrapper and fold the dough over
it, making a bonnet-shaped pouch.
Pinch the edges together to seal
the dumpling. Repeat until all
the dough and filling are used.
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- Bring 8 cups (2 litres) of water
to a boil over high heat, Add
half the dumplings. Stir them
around gently with a ladel, and
let the water return to a boil.
Add enough cold water to stop
the boiling, then bring back to
a boil. When the water boils again,
add more cold water and bring
to a boil a third time. The dumplings
will be done when they float to
the surface. Remove, drain well,
and serve.
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