Sauteed Dumplings
Ingredients
For the dough:
4 1/2 cups (500 g) flour, sifted
4 1/2 tsp baking powder
For the filling:
7 oz (200 g) boneless mutton, minced
4 tsp salt, or to taste
1 lb (500 g) turnips, cooked and chopped
3 1/2 oz (100 g) scallions, chopped
1 tsp fresh ginger, chopped
1 tsp five-spice powder
5 tbsp sesame oil
1 tbsp soy sauce
1 tsp MSG
Directions
- Mix the flour and baking powder with
9 oz (250 ml) of water. Knead until smooth
and elastic, then cover with a warm wet
cloth and let rise.
- Place mutton in a bowl with 5 oz (150
ml) of water and the salt. Stir in one
direction until it becomes a paste. Mix
the turnips and scallions together and
mince. Squeeze off any excess water and
add to the mutton. Stir in the MSG, ginger,
five-spice powder, 2 tbsp of the sesame
oil, and the soy sauce, and mix well.
- Knead dough for three minutes. Divide
the dough into 4 pieces. Divide the pieces
into 3/4 inch or 12 g balls. divide the
filling into as many portions as there
are dough balls. Roll the balls into flat
circles about 3 inches (7 to 8 cm) in
diameter. Place some filling in the centre
of each round and pinch the edges together
to make a dumpling. Repeat until all the
filling is used.
- Heat 1 tsp of oil in a flat pan until
it starts to smoke. Arrange the dumplings
(they may need to be cooked in more than
1 batch) in the pan pinched side down,
and add enough water to half cover them.
Cover the pan and saute the dumplings
for about 5 minutes, or until the bottoms
are lightly browned but there is still
water in the pan. Turn the dumplings upside
down and continue sauteing them until
all the water evaporates. Trickle the
remaining 3 tbsp of sesame oil into the
pan around the dumplings. Turn them over
and continue to saute for 1 or 2 minutes,
or until crisp. Remove and set aside.
Heat another 1 tbsp of oil and repeat
until all the dumplings are cooked.
