4 1/2 cups (500 g) flour, sifted
10 1/2 oz (300 g) lean boneless pork or mutton,
1 tsp salt, or to taste
6 1/2 tbsp (100 g)
1/8 tsp five-spice powder
1/2 tsp MSG (optional)
1. Mix the flour with 3 1/2 oz (100 ml) of water
to make a dough. knead until smooth and let
stand for 30 minutes.
2. To prepare the filling, mix the pork or
mutton with 7 oz (200 ml) of water and the salt.
Stir in one direction until it becomes a paste.
Add the scallions and blend well. divide filling
into 100 portions.
3. Divide the dough into 4 portions and roll
into long rolls. Cut each into 25 pieces.
Flatten each piece and roll into 2 inches (5 cm)
circles. Place 1 portion of filling in the
center of each wrapper and fold the dough over
it, making a bonnet-shaped pouch. Pinch the
edges together to seal the dumpling. Repeat
until all the dough and filling are used.
4. Bring 8 cups (2 litres) of water to a boil
over high heat, Add half the dumplings. Stir
them around gently with a ladel, and let the
water return to a boil. Add enough cold water to
stop the boiling, then bring back to a boil.
When the water boils again, add more cold water
and bring to a boil a third time. The dumplings
will be done when they float to the surface.
Remove, drain well, and serve.
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