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cooking time: 25 minutes
Ingredients
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1 tablespoon lard
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113 grams raw pork, minced
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2 tablespoons mushrooms, finely chopped
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2 spring onions, finely chopped
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4 Pacific shrimps, peeled and chopped
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2 tablespoons bamboo shoots, diced
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1 thin slice ginger, finely chopped
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1/2 teaspoon sesame oil
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pinch salt
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pinch Ve-Tsin
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2 teaspoons light soy sauce
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1/4
teaspoon sugar
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1/2
tablespoon corn flour
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2 tablespoons cold water
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170 grams Chinese wheat starch (or flour)
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boiling water
Method
1. Heat lard in frying pan and toss the pork for 30 seconds.
2. Add mushrooms, spring onions, shrimps, bamboo shoots, ginger and
sesame oil. `Scramble' for 30 seconds,
season with salt,
Ve-Tsin, soy sauce and sugar. Sprinkle in wine
3. Dilute corn flour in cold water, pour over the contents of the frying
pan, stir well and turn out
the dumpling filling
into a bowl.
4. Mix wheat starch (or flour) with hot water into a stiff dough,
adding the water very gradually.
Knead well, sprinkle with
dry flour and roll into a long sausage.
5. Pinch off small pieces of dough of uniform size, roll out into
circles 3-inches in diameter, taking care
to fray the edges by
scraping them with the lip of a bowl or saucer.
6. Put a good teaspoon of the filling in the middle of each circlet of
dough, pinch the edges together
to form a semi-circle, steam
for 12 minutes and serve piping hot.
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