Ingredients
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500g flour
-
10g lard
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200g water
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salt
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Stuffing Ingredients
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100g leek
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100g pork
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25g water chestnut
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3g salt
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8g chicken powder
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8g sugar
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sesame oil
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white pepper powder
Directions
Tips
1. If you do not steam the dumpling immediately, use a wet towel to cover the steamer. It prevents moisture loss and makes dumpling skin softer.
2. Knead the dough until it is fully mixed and become fine. It is the key to make the dumpling skin.
Steps
|
1
Done
5 minutes
|
Pour the flour on a work surface. Make it as a circle. Add lard, salt, and water in the middle area. |
|
2
Done
5 minutes
|
Add the flour into the water. Mix well to make it as a dough. |
|
3
Done
40 minutes
|
Knead the dough until smooth and elastic. Use a plastic wrap to cover the dough. Let it rest for 30 minutes. Set aside. |
|
4
Done
5 minutes
|
Mince pork and water chestnut into small pieces. Add salt, chicken powder, sugar, sesame oil and white pepper. Mix well. |
|
5
Done
5 minutes
|
Flaten the dough to make it thin. |
|
6
Done
5 minutes
|
Use a mold (Such as a cup) to make it into rough and flat dumpling skins. |
|
7
Done
5 minutes
|
Use the dumpling's skin to wrap the stuffing. And make it into dumpling shape. |
|
8
Done
10 minutes
|
Place the dumplings into a steamer. Use high heat to steam for 6 minutes until cooked. Serve. |
