Introduction
A savory Chinese recipe of Hakka origin, a tasty dough dumpling with
ground meat and flavorful ingredients to thrill your dining sensations.
Serving size: 8-10 pcs
Preparation time: 1 hour
Ingredients
Dough:
10 oz glutinous rice flour
1 oz rice flour
1/2 pt water
1/4 c cooking oil
1/2 tsp salt
Dash of pepper powder
Filling:
7 oz ground pork or chicken
6 pcs shiitake mushrooms, soaked to soften, cut into 1/2-inch pcs
4 tbsp dried shrimps, soaked to soften, chopped
5 shallots, chopped
2 cloves garlic, chopped
2 tbsp cooking oil
1 tbsp cornstarch dissolved in 3 1/2 oz water Seasoning for filling:
1/4 tsp five-spice powder
1 tsp sugar
1/2 tsp salt
1 tbsp dark soy sauce
Wrapper:
Boil to soften then clean following items~
6 oz dried bamboo leaves
Hemp strings
Method of preparation Dough: Combine glutinous rice flour, rice flour, salt, pepper
in a bowl.
Add water gradually, knead to form a smooth and pliable dough.
Filling:
Heat oil in a wok, fry garlic and shallots until fragrant.
Add dried shrimps, mushrooms then ground pork and seasoning.
Thicken with cornstarch mixture.
Take a piece of dough, about 2 oz, flatten then wrap in 1 1/2 tbsp
filling and seal well.
Brush surface of bamboo leaves with oil, fold into cone shape.
Put in dumpling, wrap loosely to allow enough spare for expanding during
steaming.
Secure with string.
Repeat process until all ingredients are used up.
Put dumplings into a steamer, steam over medium low heat for 30
minutes.