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Ingredients
Chinese-style Pork Dumplings
- Ingredients
- 400 grams Pastry flour
- ½ cube fresh Yeast
- 1 tsp sugar
- 1 tsp salt
- Pastry flour (to dust work surface)
- 250 grams Pork (loin or fillet)
- 150 grams Napa cabbage
- 2 scallions
- 1 red chili pepper
- 1 handful cilantro
- 1 Tbsp soy sauce
- 1 pinch brown sugar
- 1 tsp sesame oil
- Pastry flour (to dust work surface)
- sesame oil (to brush steaming basket)
Place flour in a bowl and make a well in the center. Crumble yeast and mix with about 220 ml of warm water and sugar. Place yeast mixture in well in flour and sprinkle with a little flour from around edge of bowl. Cover bowl and let stand about 30 minutes. Sprinkle salt into bowl and knead mixture to a smooth dough. Cover dough and let stand about 30 minutes. Knead dough again on a floured surface, cover and let stand about 30 more minutes.
For the filling, rinse pork, pat dry and cut into small cubes. Rinse and trim cabbage, shake dry and chop. Rinse and trim scallions and cut into rings. Rinse and halve red chile pepper, remove seeds and ribs and finely chop. Rinse cilantro, shake dry and finely chop. Mix pork cubes, cabbage, scallions, chile pepper, cilantro, soy sauce, brown sugar and sesame oil.
Knead dough on a floured surface, roll into a log and cut into 12 pieces. Roll out each piece into a circle 8-10 cm diameter (approximately 3-4 inches diameter). Place a bit of filling on center of each dough circle, pull up edges around filling and squeeze tops well to seal. Place dumplings in a bamboo basket brushed with sesame oil, cover and steam over hot water about 20 minutes. Remove dumplings from basket to serve.
(Percentage of daily recommendation)
| Calorie | 625 cal. | (30 %) | ||
| Protein | 25 g | (26 %) | ||
| Fat | 20 g | (17 %) | ||
| Carbohydrates | 85 g | (57 %) | ||
| Sugar added | 3 g | (12 %) | ||
| Roughage | 5.4 g | (18 %) |