STEAMED POT DUMPLINGS

STEAMED POT DUMPLINGS

Makes: 30 Servings

4 ½ cups (500 g) flour, sifted

7 oz (200 g) lean boneless pork, minced

½ tsp fresh ginger, chopped

7 tsps sesame oil

4 ½ tsps baking powder

4 tbsps soy sauce

2 tsps scallions, chopped

5 fl oz (140 ml) water for the filling

1. Mix the flour and baking powder with 9 fl oz (250 ml) of water.

2. Knead until smooth and elastic, then cover with a warm wet cloth and let rise.

3. Mix the pork with the soy sauce and ginger.

4. Gradually add 5oz (140 ml) of water, 1 ½ oz at a time, stirring after each addition until the pork

becomes a thick paste.

5. Mix in the scallions and sesame oil.

6. Knead the dough and roll into a long roll.

7. Divide it into 30 potions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter.

8. Divide fillings into 30 portions.

9. Place with about 1 portion of the pork filling and pinch the edges together into 18 pleats.

10. Place the dumplings in a steamer and steam for 7 minutes.

11. Remove and serve.