Steamed port dumplings |
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500 g bloem 200 g gehakt varkensvlees 1/2 theelepel gehakte gemberwortel 4,5 theelepels bakpoeder 4 lepels sojasaus 2 theelepels sjalot 140 ml water |
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BereidingMix the flour and baking powder with 9 fl oz (250 ml) of water and prepare the dough described in Recipe 170, "Sauteed Dumplings".Mix the pork with the soy sauce and ginger. Gradually add 5 oz (140 ml) of water, 1 1/2 oz at a time, stirring after each addition until the pork becomes a thick paste. Mix in the scallions and sesame oil. Knead the dough and roll into a long roll. Divide it into 30 portions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter. Divide fillings into 30 portions. Fill with about 1 portion of the pork mixture and seal as in Recipe 171, "Juicy Steamed Dumplings, Kaifeng Style". Place the dumplings in a steamer and steam for 7 minutes. Remove and serve. |
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