This the second of the dumplings that I made at the course we did back in July. When I went to my parents house a couple of weekends ago, we made a whole batch of the pork dumplings for the freezer as they can be cooked from frozen for 10 mins. This is probably one of the most useful courses I have done as we have made dumplings twice since the course and they have worked perfectly both times!
Chiu Chow Fun Gwor, Pork Steamed Dumplings
For the filling
60g minced pork
1/4 tsp baking powder
1/2 tsp salted radish, finely chopped
1 tsp Chinese mushroom, finely chopped
1 tsp sugar
1 tsp soy sauce
1 tsp sesame oil
pinch white pepper
2 tsp cornflour
2 tbsp cold water
For the dough:
30g wheat starch
20g tapioca flour
1/2 tsp sugar
60g boiling water
1 tsp vegetable oil
Mix the filling ingredients together.
To make the dough; Put all of the dry ingredients into a small plastic bowl. Weigh out the boiling water into a jug and add it to the dry ingredients, mix rapidly with a spoon for 15-20 secs then cover with a plate for 2 mins to cook the flour.
Add 1 tsp vegetable oil and knead the dough like you do bread for about 5 mins until it forms a soft dough.
Divide the dough into 10 equal portions. Flatten each piece of dough and roll into a 3 in circle, add the filling, fold in half, pleat and seal well. Steam for 8 mins.