Prep 30 mins
Cook 10 mins
This is from Ken Hom's Chinese Cookery. I have made them before, they are delicious and reasonably easy to make.
- 5 ounces plain flour
- 4 fluid ounces very hot water
- 2 tablespoons peanut oil
- 5 fluid ounces water
- 3 ounces ground pork
- 1 ounce spinach, finely chopped
- 1 teaspoon fresh ginger, finely chopped
- 1 tablespoon dark soy sauce
- 1⁄2 teaspoon salt
- 1 tablespoon spring onion, finely chopped
- 1 teaspoon sesame oil
- 1⁄2 teaspoon sugar
- 1 tablespoon chicken stock or 1 tablespoon water
- 6 ounces iceberg lettuce, to serve
- 2 grated carrots, to serve
- First make the dough.
- Put the flour into a large bow and stir the hot water gradually into it, mixing it all the while with a fork or with chopsticks untilm ost of the water is incorporated.
- Add more water if the mixture seems dry.
- Remove the mixture from the bowl and knead it with your hands until it iis smooth. This should take about 8 minutes.
- Put the dough back into the bowl, cover it with a clean damp towel and let it rest for about 20 minutes.
- While the dough is resting, combine the remaining ingredients in a large bowl and mix them thoroughly. This will make the filling.
- After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky.
- Once the dough is smooth, form it into a roll about 9 inches long and about 1 inch in diametor.
- Take a knife and cut the roll into equal segments. There should be about 18.
- Roll each of the dough segments into a small ball.
- Then roll each ball into a small, round, flat 'pancake' about 2.5 inches in diameter.
- Arrange the round skins on a lighlty foured tray and cover them with a damp kitchen towel to keep them from drying out until you are ready to use them.
- Put about 1 teaspoon of filling in the centre of each 'pancake' and then fold in half.
- Moisten the edges with water and pinch together with your fingers.
- Pleat around the edge, pinching to seal well. (The dumpling should look like a small Cornsih pasty with a flat base and a rounded top).
- Transfer the finished dumpling to the floured tray and keep it coverred until you have stuffed all the dumplings in this way.
- Heat a non-stick frying-pan over a high heat until it is hot.
- Add 1 tablespoon of oil and place the dumplings fat-side down into the pan. Turn down the heat and cook for about 2 minutes until they are lightly browned. (You may need to cook the dumplings in two batches).
- Add the 5 fl oz of water.
- Cover the pan tightly and cook for a further 2 minutes.
- Remove the dumplings and serve.
- Provide each person with three small bowls each containing some Chinese white rice vinegar, Chilli oil, and light soy sauce or other suitable dips.
- Serve the dumplings on individual plates on a bed of grated carrots and finely chopped iceberg lettuce.