4 1/2 cups (500 g) flour, sifted
2 egg whites
1 lb (500 g) lean boneless pork, beef or other
5 oz (150 g) cooked meat, diced
3 1/2 tsp
vegetable oil or lard
3 1/2 oz (100 g) canned bamboo shoots, diced
1 tsp shrimp eggs
1 tbsp fresh
2 tbsp salt, or to taste
3 1/2 tbsp soy sauce
3 1/2 oz (100 ml)sesame oil
7 oz (200 ml) stock
1 tbsp MSG
Mix flour with egg whites and water to make a
firm dough, following the directions for
Recipe 170, "Sauteed Dumplings, Henan Style."
Divide the dough into 50 portions and each
into a circle 5 inches (13 cm) in diameter.
Stack 10 fine pieces, one on top of the other.
Flour lightly between each of the ten pieces.
Press the end of the rolling pin into the
dough circularly to make 1 inch (25 mm) long
marks, and separate them to avoid sticking.
Heat the oil or lard in a wok until the oil
surface ripples. Add the cooked meat and
bamboo shoots and stir-fry briefly. Add the
ginger, 1 tsp of the
rice wine, 1
tsp of the salt, and 1/2 tsp of the MSG.
Continue to stir-fry 1 minute. Remove and
cool. Mix the uncooked meat with the remaining
1/2 tsp of MSG, 1 tsp of the
rice wine, 1 tsp
of the salt,
soy sauce, sesame oil and a
little water. Add the bamboo shoots and cooked
meat. Mix well. Divide the filling into 50
Take a pastry circle and place 1 portion of
the filling in the center. Pull up the edges
of the pastry around the filling to make a
cylinder, leaving the top open so the filling
is visible and the dumpling resembles a
pomegranate. repeat until all the dumplings
Place the dumplings in a steamer and steam for
5 minutes over high heat. Sprinkle with the
stock and continue to steam until cooked
through. Remove and serve.
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