Ingredients
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500g flour
-
250g water
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Stuffing Ingredients
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200g leek
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100g minced pork
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1g salt
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2g chicken powder
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3g sugar
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3g white pepper powder
Directions
Tips
1. Make sure to follow the proportion of the flour and water. It makes sure the dough is not too hard or too soft. If the dough is too tough, the dumpling skin is easy to break when steaming. If too soft, the dough contains air, which also makes dumplings break when steaming.
2. You can use minced beef or lamb for this recipe as well.
3. You can purchase dumpling skin from Asian markets, which makes this recipe much easier.
Steps
|
1
Done
5 minutes
|
Pour flour powder into a circle. Add water in the middle area of the circle. |
|
2
Done
5 minutes
|
Gradually add flour powder into water to make a dough. Knead the dough until smooth and elastic. |
|
3
Done
35 minutes
|
Let the dough rest for 30 minutes. Then cut it into small doughs, about 10g each. |
|
4
Done
5 minutes
|
Roll the small dough into a ball. Then use a rolling pin to flatten the dough to make it as the dumpling skin. Set aside. |
|
5
Done
5 minutes
|
Add minced pork, minced leeks, salt, chicken powder, sugar and white pepper powder into a bowl. Stir well to make it as the stuffing. |
|
6
Done
5 minutes
|
Use the dumpling skin to wrap the stuffing. |
|
7
Done
5 minutes
|
Make it into dumpling’s shape. |
|
8
Done
10 minutes
|
Put the dumpling into a steamer. Use high heat to steam for 6 minutes. Serve. |
