JUICY STEAMED DUMPLINGS

4 ½ (500 g) cups flour, sifted
4 tsp soy sauce
½ tsp fresh ginger, chopped
½ tsp sugar
½ tsp MSG
1 lb (500 g) lean boneless pork, minced
½ tsp salt, or to taste
4 oz (125 ml) sesame oil
1. Mix the pork with the soy sauce, rice wine, ginger, MSG, salt and sugar.
2. Stir in one direction until it becomes a paste. Stir in the sesame oil and mix well.
3. Add 9oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest.
4. Turn out onto a flour board and knead until firm and elastic.
5. Knead the dough again and cut into ½ oz (5 g) balls.
6. Flatten each ball lightly with your hand, then roll out each piece into a 3 inch circle, rotating the
dough counter- clockwise while rolling so the centre is slightly thicker than the edges.
7. Place about 1 to 1 ½ tsps of filling on each circle and pinch the edges together