Juicy Steamed Dumplings
1 lb (500 g) lean boneless pork, cooked
4 tsp soy sauce
1/2 tsp rice wine
1/2 tsp fresh ginger, chopped
1 tsp salt
1/2 tsp sugar
1/2c (4 oz) (125 ml) sesame oil
4 1/2c (500 g) flour, sifted
1c cold water
Add flour to water gradually and mix into dough. Let the dough rest while you prepare the filling.
Mince the pork. Mix the pork, soy sauce, rice wine, ginger, salt and sugar.
Stir in the sesame oil.
Cut the dough into 1/2 oz balls.
Flatten and roll into a 3" piece with a raised middle. (To do this, roll from the middle out.)
Add 1 to 1 1/2 tsp filling on top of the wrapper.
Pinch the edges of the wrapper to seal. (You may use a little water to help close the edges.)
Steam for 5 minutes over high heat.
Pairs Well With
My son helps with rolling out the dough and my daughter enjoys squeezing the dumplings together. This is a great item for their lunch or as a snack. We all enjoy making it together.
My notes on this recipe read:
We needed almost another cup of water to make the dough. Also, this much dough was too much for the amount of pork I had done. (3 pork chops) I used it all but the dumpling wrappers were quite thick.