Steam Pork Mushroom Dumpling
From watson2167 16 years agoIngredients
- To make dogh shopping list
- 300 gms wheat flour shopping list
- 1 1/2 Teaspoons fresh yeast shopping list
- 1 Tablespoon sugar shopping list
- 1 Teaspoon salt shopping list
- 2 Tablespoons oil shopping list
- 240 ml water shopping list
- Grease Proof paper shopping list
- To make Filling shopping list
- Use corn starch if you can't find cassava starch. shopping list
- 200 gms pork Mince shopping list
- 1/2 green pepper shopping list
- 1 onion shopping list
- 5 garlic cloves shopping list
- 2 Shitake mushroom shopping list
- 1 egg shopping list
- 1 Hard Boiled salty egg ( can be find it Asian Market) shopping list
- 30 gms coriander leaves shopping list
- 1 Tablespoon Cassava Starch shopping list
- 2 Tablespoon oyster sauce shopping list
How to make it
- Put the water, oil, sugar and salt together in a mixing bowl and mix thoroughly.
- Add the yeast to wheat and mix,
- Knead the mixture into a dough.
- Cover with moist kitchen roll.
- Leave for 30 minutes at room temperature to rise.
- Pound the garlic and peppercorn together in a mortar.
- If the shitake mushrooms are dried, soak them in water for 5-10 minutes.
- Chop the shitaka mushroom, green pepper, onion and coriander, into fine pieces, add to the pork minced. Add oyster sauce, egg, chopped boiled salty egg, and mix.
- Dissolve the cassava starch with 2 tablespoon of water and add into the mixture.
- Cut the dough into 30 gm pieces.
- Cut the grease proof paper into squares.
- Roll each piece of dough flat. You can add a little oil to the rolling pin if the dough sticks.
- Put a teaspoon of the filling in the middle and fold the dough over to form a parcel.
- Press the edges together and tuck the seam under the parcel to form a small 'bun' shape.
- Place each dumpling onto a square of greese proof paper.
- Steam for 8-10 minutes
The Rating
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