Ingredients:- 4 1/2 cups (500 g) flour
- 9 oz (250 g) lean boneless pork, minced
- 1 tbsp soya sauce
- 5 tsp rice wine1 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)
Method:
- Mix the pork with the soya 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.
- 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.
- 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.