Mix the flour and baking powder
with 9 fl oz (250 ml) of water
and prepare the dough described
in Recipe 170, "Sauteed Dumplings".
Mix the pork with the soy sauce
and ginger. Gradually add 5 oz
(140 ml) of water, 1 1/2 oz at
a time, stirring after each addition
until the pork becomes a thick
paste. Mix in the scallions and
sesame oil.
Knead the dough and roll into
a long roll. Divide it into 30
portions and roll each into a
flat circle about 3 inches (7
to 8 cm) in diameter. Divide fillings
into 30 portions. Fill with about
1 portion of the pork mixture
and seal as in Recipe 171, "Juicy
Steamed Dumplings, Kaifeng Style".
Place the dumplings in a steamer
and steam for 7 minutes. Remove
and serve.
Mix the flour and baking powder
with 9 fl oz (250 ml) of water
and prepare the dough described
in Recipe 170, "Sauteed Dumplings".