Steamed Pork Dumplings
|All purpose flour||1⁄2 Cup (8 tbs)|
|Sesame oil||1⁄2 Teaspoon|
|Boiling water||2⁄3 Cup (10.67 tbs)|
|Cold water||1⁄3 Cup (5.33 tbs)|
|Ground pork||1 Pound|
|Dried black mushrooms/1/3 pound fresh mushrooms||5|
|Hot water||2 Cup (32 tbs) (To Soften Dried Black Mushrooms)|
|Water||4 Cup (64 tbs)|
|Chinese cabbage/Other cabbage||1 Pound|
|Minced ginger root||1 Teaspoon|
|Minced green onion||2 Tablespoon|
|Soy sauce||2 Tablespoon|
|Sesame oil||2 Tablespoon|
|Boiling water||6 Cup (96 tbs)|
|Soy sesame||1 Tablespoon|
To prepare dough, place flour, salt and sesame oil in a large bowl.
Add boiling water; mix well with chopsticks or a wooden spoon.
Add cold water.
Knead dough until thoroughly mixed.
Cover with a cloth towel and let stand about 15 minutes.
Place ground pork in a large bowl.
If using dried black mushrooms, soak them in 2 cups hot water until soft, 15 to 20 minutes, then drain and remove hard stems.
Chop softened black mushrooms or fresh mushrooms into small pieces.
Add to pork.
To blanch cabbage, bring 4 cups water to a boil in a wok or large pot.
Cook 30 seconds; drain.
Quickly plunge cabbage into cold water.
Drain and pat dry with a paper towel.
Chop cabbage into very fine pieces.
Squeeze out excess water.
Add chopped cabbage and remaining filling ingredients to pork and mushrooms; mix well and set aside.
Knead dough on a lightly floured surface until very smooth.
Shape into a long roll 1-inch in diameter.
Chop into 36 to 40 equal pieces.
Flatten each piece with the palm of your hand and use a rolling pin to roll out to a circle 3 inches in diameter.
Place 1 to 2 teaspoons filling in center.
Fold dough over filling to make a half circle.
Pleat edges and pinch together to seal.
Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other.
Pour 4 cups boiling water into a wok or large pot.
Place steamer over boiling water.
Steam over high heat 10 to 12 minutes, adding more boiling water as needed.
Let cool slightly before removing dumplings.