Sunday, December 16, 2007

Juicy Steamed Dumplings


4 1/2 (500 g) cups flour, sifted
1 lb (500 g) lean boneless pork, minced
4 tsp soy sauce
1/2 tsp rice wine
1/2 tsp fresh ginger, chopped
2 tsp salt, or to taste
1/2 tsp sugar
4 oz (125 ml) sesame oil
1/2 tsp MSG (optional)


1. 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.

2. 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.

3. 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.

Note: These dumplings are delicate in appearance and taste. the wrappers are thin and the filling deliciously juicy.

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