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Popular as a snack in
China, these tiny dumpling are fast becoming a new trend in many fast-food
outlets and restaurants in many parts of the world. |
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Ingredients/For the dough
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vegetable oil - 1/2 tbsp
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boiling water - 1/4 cup
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cold water - 1 1/2 tbsp
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plain flour - 1 1/4 cups
For the filling
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pork - 75g, minced
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can bamboo shoots - 45 ml, chopped
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corn flour - 1 tsp
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Chinese rice wine - 1 tsp
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sesame oil - 1/2 tsp
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light soy sauce - 1/2 tbsp
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demerara sugar - 1 tsp
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Method
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First make the dough, mix the
flour into a bowl. Stir in boiling water, then cold water
together with oil.
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Mix well to form a dough and knead
until smooth.
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Divide the mixture into 16 equal
pieces, shape into circle. Set aside.
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Mix the bamboo shoots, pork, rice
wine, soy sauce, sugar and oil together. Add in corn flour and
stir well.
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Place 1 tsp of the mixed pork in
center of the dim sum circle.
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Pinch the edges of the dough
together to form little 'purses'.
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Place the dim sum in the steamer
and steam for 5-10 minutes.
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Arrange the dim sum on serving
plates. Serve 4.
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