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