STEAMED POT DUMPLINGS

Makes: 30 Servings
4 ½ cups (500 g) flour, sifted
7 oz (200 g) lean boneless pork, minced
½ tsp fresh ginger, chopped
7 tsps sesame oil
4 ½ tsps baking powder
4 tbsps soy sauce
2 tsps scallions, chopped
5 fl oz (140 ml) water for the filling
1. Mix the flour and baking powder with 9 fl oz (250 ml) of water.
2. Knead until smooth and elastic, then cover with a warm wet cloth and let rise.
3. Mix the pork with the soy sauce and ginger.
4. Gradually add 5oz (140 ml) of water, 1 ½ oz at a time, stirring after each addition until the pork
becomes a thick paste.
5. Mix in the scallions and sesame oil.
6. Knead the dough and roll into a long roll.
7. Divide it into 30 potions and roll each into a flat circle about 3 inches (7 to 8 cm) in diameter.
8. Divide fillings into 30 portions.
9. Place with about 1 portion of the pork filling and pinch the edges together into 18 pleats.
10. Place the dumplings in a steamer and steam for 7 minutes.
11. Remove and serve.