|Celery cabbage||1 Pound|
|Ground pork||1⁄2 Pound|
|Scallion stalk||1 , finely chopped|
|Soy sauce||1 Tablespoon|
|Sesame seed oil||1⁄2 Tablespoon|
|Yeast||1⁄2 Tablespoon (1/2 Envelope)|
|Lukewarm water||1 Cup (16 tbs)|
|Flour||3 Cup (48 tbs) (1/2 Cup Extra Flour For Dusting)|
Chop the cabbage very fine, put in a towel and squeeze out the liquid.
Mix the cabbage with the rest of the filling ingredients and put in a refrigerator for about 4 hours to congeal.
Dissolve the yeast in warm water and add the flour.
Knead dough on a floured board until it is dry.
Place in a large basin, cover with a damp cloth and let it rise till it quadruples in bulk.
Punch the dough down and knead it again, using a little dusting flour to keep the dough from sticking to the fingers.
Roll the dough into a long cylinder and divide into 10 parts.
Roll these pieces into rounds about 3 inches in diameter.
Hold the dough in the palm of the left hand and put 2 tablespoons of filling in the center.
With the thumb and index finger of the right hand turn the rim of the circle to cover the stuffing and pinch the edges together, until only a small opening is left in the center.
Place a piece of wax paper on the side opposite the hole.
Place in a steamer, well separated to allow for expansion, and steam from 20 to 30 minutes.
Serve very hot.