Ingredients :
4 ½ cups (500 g) flour, sifted
7 oz (200 g) lean boneless pork, minced
½ tsp fresh ginger, chopped
7 tsps sesame oil
4 ½ tsps baking powder
4 tbsps soy sauce
2 tsps scallions, chopped
5 fl oz (140 ml) water for the filling
Method :
4 ½ cups (500 g) flour, sifted
7 oz (200 g) lean boneless pork, minced
½ tsp fresh ginger, chopped
7 tsps sesame oil
4 ½ tsps baking powder
4 tbsps soy sauce
2 tsps scallions, chopped
5 fl oz (140 ml) water for the filling
Method :
Mix the flour and baking powder with 9 fl oz (250 ml) of water. Knead until smooth and elastic, then cover with a warm wet cloth and let rise. Mix the pork with the soy sauce and ginger. Gradually add 5oz (140 ml) of water, 1 ½ oz at a time, stirring after each addition until the pork becomes a thick paste. Mix in the scallions and sesame oil. Knead the dough and roll into a long roll. Divide it into 30 potions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter. Divide fillings into 30 portions. Place with about 1 portion of the pork filling and pinch the edges together into 18 pleats. Place the dumplings in a steamer and steam for 7 minutes. Remove and serve.
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