Chinese Pork Dumplings
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Difficulty:
moderate
Difficulty
Preparation:
50 min.
Preparation
ready in 2 h. 5 min.
Ready in
Ingredients
for
- Ingredients
- 2 cups all-purpose flour
- ½ packet Dried yeast
- 1 tsp sugar
- 2 scallions (finely chopped)
- ¾ inch fresh ginger (finely chopped)
- 1 clove garlic cloves (finely chopped)
- 1 Tbsp Rice wine
- 2 ⅔ cups ground pork
- 2 Tbsps Fish sauce
- 1 Tbsp spicy Bean paste
- all-purpose flour (for working the dough)
Preparation steps
1.
Knead the flour with the yeast, sugar, a pinch of salt and approx. 180 ml lukewarm water to form a smooth dough. Cover and leave for around 30 minutes to rise.
2.
Meanwhile, for the filling, mix together the spring onions, ginger, garlic, rice wine and pork, and season with fish sauce and bean paste.
3.
Turn the dough out onto a floured work surface and knead thoroughly once more. Form into a long sausage. Cut into 8-12 pieces and roll out into small circles (diameter approx. 12 cm).
4.
Place the filling in the centre of these circles and brush the edges with water. Draw the edges up and fold together to form small pouches. Place the pouches in an oiled bamboo steamer, cover and leave to rise for a further 30 minutes.
5.
Cover with a lid and cook over a pan of hot water for 12-15 minutes. Serve hot, with soy sauce for dipping if desired.
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