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| 4 1/2 (500 g) cups flour,
sifted |
| 4 tsp soy sauce |
| 1/2 tsp fresh ginger, chopped
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| 1/2 tsp sugar |
| 1/2 tsp MSG |
| 1 lb (500 g) lean boneless
pork, minced |
| 1/2 tsp rice wine |
| 2 tsp salt, or to taste |
| 4 oz (125 ml) sesame oil |
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 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.
- 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.
- 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.
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Note: These dumplings are
delicate in appearance and taste.
the wrappers are thin and the filling
deliciously juicy. |
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