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Ingredients:
4 1/2 cups (500 g) flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soy sauce
5 tsp
rice wine
1 tsp fresh
ginger, chopped
1 tsp salt, or to taste
3 1/2 oz (100 g) hotbed leeks
3 1/2 oz (100 g) sesame oil
1 tsp flour mixed with 2 tbsp water
1 tsp MSG
(optional)
Directions:
1. Mix
the pork with the
soy sauce,
rice wine,
ginger,
MSG and salt. Stir
in one direction, adding 5 oz (150
ml) of water, a little at a time
until the pork becomes sticky. Add
the leeks and sesame oil and blend
well, and divide into 60 portions.
Set aside.
2. Stir 7 oz (200 ml) of water
into the flour. Knead until the
dough is smooth and elastic. Let
rest for 30 minutes. Roll into a
long cylinder and cut into 60
portions. Flatten each piece and
roll into a circle about 3 inches
(8 cm) in diameter. Place 1
portion of the filling on each
circle and fold over. Pinch
tightly to seal the edges and form
a squat bonnet-shaped pouch.
Repeat until all the dough and
filling are used.
3. Arrange the pouches in a large
pan. Heat to moderately hot, then
add water to cover the pouches
one-third of the way up. Cover the
pan and cook over high heat until
the water is almost absorbed.
Trickle the flour-water mixture
around the pouches. Cover the pan
and saute over low heat until the
flour forms a crisp film that link
the dumplings together. Sprinkle
the dumplings with a little sesame
oil, cover again, and saute until
the pouches are browned on the
bottom. Remove with a spatula and
serve. Saute and serve the
dumplings in batches.
More delicious appetizer and dumpling recipes are available in ChineseFoodDIY's cookbook
"Real & Healthy
Chinese Cooking". |
