2 lbs. flour
2 lbs. pork belly
5 tsp. sugar
6 tsp. rice wine
5 tsp. salt
3 tsp. msg
3 tsp. scallion and ginger juice
3 tbsp. peanut oil
6 tbsp. water for the filling
7 oz. boiling water for the wrapper.
5 tbsp. water for sprinking and steaming
1. For the filling, mince the pork belly. Add salt, sugar, msg, rice wine, scallion and ginger juice and 6 tbsp. of water. Mix well. Lift the filling in your hand and slap it back into the bowl several times until it is quite sticky.
2. For the wrapper, put the flour into a basin, add one cup of boiling water, mix thoroughlly and knead well. Form into a long sausage shape. Cut into pieces of approimately half an ounce each. Use a baton to form each piece into a disk shape. Place the disk in the palm of your hand, add half an ounce of filling to the disk. Fold and form into a half moon shaped dumpling with pleated edges (if desired).
3. For frying, brush the bottom of a heated flat bottom frying pan with peanut oil (about 2 tbsp.). When the oil begins to sizzle, arrange the dumplings neatly in the pan. Fry for two minutes. Sprinkle the dumplings evenly with 5 tablespoons water, cover and let steam under high heat for about 4 minutes. When the water is evaporated, remove the cover and evenly sprinkle about one tablespoon peanut oil over the dumplings, cover and fry for 4 minutes more till done. When frying, shake the flat bottom pan to prevent sticking and make sure the bottom of the dumblings are browned evenly.
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