Latest Recipes

4 1/2 cups (500 g) flour, sifted
10 1/2 oz (300 g) lean boneless pork or mutton, minced
1 tsp salt, or to taste
6 1/2 tbsp (100 g) scallions, chopped
2 tsp ginger, chopped
1/8 tsp five-spice powder
1/2 tsp MSG (optional)

Mix the flour with 3 1/2 oz of water to make a dough.  Knead until smooth and let stand for 30 minutes.

To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste.   Add the scallions and blend well.  Divide filling into 100 portions.

Divide the dough into 4 portions and roll into long rolls.  Cut each into 25 pieces.  Flatten each piece and roll into 2 inches circles.   Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch.   Pinch the edges together to seal the dumpling.   Repeat until all the dough and filling are used.

Bring 8 cups (2 litres) of water to a boil over high heat,  add half the dumplings.   Stir them around gently with a ladle, and let the water return to a boil.   Add enough cold water to stop the boiling, then bring back to a boil.   When the water boils again, add more cold water and bring to a boil a third time.   The dumplings will be done when they float to the surface.  Remove, drain well, and serve with your soysauce or your favorite condiment.

Enjoy!