Ingredients:
4 1/2 (500 g) cups flour, sifted
1 lb (500 g) lean boneless pork, minced
4 tsp soy sauce
1/2 tsp rice wine
1/2 tsp fresh ginger, chopped
2 tsp salt, or to taste
1/2 tsp sugar
4 oz (125 ml) sesame oil
1/2 tsp MSG
Directions:
1. Mix the pork with the soy sauce, rice wine, ginger, MSG,
salt, and sugar. Stir in one direction until it becomes a paste.
Stir in the sesame oil and mix well.
2. Add 9 oz (250 ml) of cold water gradually to the flour
and mix into a dough. Let rest. Turn out onto a flour board
and knead until firm and elastic.
3. Knead the dough again and cut into 1/2 oz (15 g) balls.
Flatten each ball lightly with your hand, then roll out
each piece into a 3 inch (7 to 8 cm) circle, rotating the
dough counter-clockwise while rolling so the centre is
slightly thicker than the edges. Place about 1 to 1 1/2 tbsp
(20 g) of filling on each circle and pinch the edges together into
18 pleats. Place the dumpling in a steamer and steam for
5 minutes over high heat.
Note: These dumplings are delicate in appearance and taste.
the wrappers are thin and the filling deliciously juicy.