Steamed Port Dumplings
Ingredients
4 1/2 (500 g) cups flour,
sifted
4 1/2 tsp baking powder
7 oz (200 g) lean boneless pork, minced
4 tbsp soy sauce
1/2 tsp fresh ginger, chopped
2 tsp scallions, chopped
7 tsp sesame oil
5 fl oz (140 ml) water for the filling
Directions
- Mix the flour and baking powder with
9 fl oz (250 ml) of water and prepare
the dough described in Recipe 170, "Sauteed
Dumplings".
- Mix the pork with the soy sauce and
ginger. Gradually add 5 oz (140 ml) of
water, 1 1/2 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 portions and roll
each into a flat circle about 3 inches
(7 to 8 cm) in diameter. Divide fillings
into 30 portions. Fill with about 1 portion
of the pork mixture and seal as in Recipe
171, "Juicy Steamed Dumplings, Kaifeng
Style".
- Place the dumplings in a steamer and
steam for 7 minutes. Remove and serve.
