Red Oil Dumplings
|Plain flour||450 Gram, sifted|
|Boiling water||150 Milliliter|
|Cold water||85 Milliliter|
|Minced lean pork||450 Gram|
|Peeled shrimps||100 Gram, minced|
|Freshly chopped root ginger||1 Tablespoon|
|Chopped spring onions||1 Tablespoon (Freshly)|
|Light soy sauce||1 Tablespoon|
|Chinese cabbage leaves||2 , finely chopped|
|Sesame oil||2 Teaspoon|
|Dipping sauce||1 Cup (16 tbs)|
Place the flour in a bowl, and stir in the boiling water to make a firm dough.
Let stand for 2 minutes and add the cold water.
Knead until smooth.
Combine the pork and shrimps with the remaining filling ingredients and beat well.
Form the dough into a long sausage shape and cut into 5cm/2 inch length.
Roll each piece into a ball and flatten to make a pancake.
Place 1 tablespoon of the filling on each pancake and fold it over to make a half-circle.
Pinch the edges firmly together.
Cook the dumplings in batches in boiling water for about 5 minutes.
Drain and keep hot.