Name Steamed Chinese Dumplings


0.0/5 rating (0 votes)

* 500 g (1 lb) plain flour
* 4 teaspoons baking powder
* 250 ml (8 fl oz) water

* 500 g (1 lb) boneless pork (not too lean), minced
* 1 tablespoon dry sherry
* 3 tablespoons soy sauce
* 2 teaspoons sugar
* 1 teaspoon salt
* 1 tablespoon sesame oil
* 2 teaspoons peeled and finely chopped fresh root ginger
* 1 teaspoon cornflour

To garnish:
* julienne of carrot, spring onion, cucumber and fresh root ginger

1. Sift the flour and baking powder into a mixing bowl. Add the water, mix well and knead lightly. Cover the bowl with a damp cloth and place a small plate over this, then leave the dough to rise at room temperature for 2 hours.
2. Mix the minced pork with the sherry, soy sauce, sugar, salt, sesame oil, ginger and cornflour.
3. Divide the dough in half, place on a lightly floured surface and knead. Shape each half into a long, sausage-like roll, 5 cm (2 inches) in diameter. Use a knife to slice each roll into about 15 rounds. Flatten each round with the palm of your hand, then with a rolling pin, and roll out each piece into a pancake, about 7 cm (3 inches) in diameter.
4. Place 1 tablespoon of the filling in the centre of each pancake. Gather the sides of the pancake up around the filling to meet at the top, and then twist the top of the pancake to close it tightly.
5. Place a piece of wet muslin on a rack in a steamer and arrange the dumplings about 1 cm (1/2 inch) apart on the muslin. Cover and steam vigorously for 20 minutes. Serve hot, garnished with the vegetable julienne.

Makes: 30

Add comment

Security code


Your best fast-food restaurant is