Steamed Pork Dumplings with Chopped Filling

Steamed Pork Dumplings with Chopped Filling

　　Features of Steamed Pork Dumplings with Chopped Filling: Shaped like peonies, delicious and refreshing.

Method for making Steamed Pork Dumplings with Chopped Filling: 1. Dice both types of meat into 3 mm cubes. Place the flour in a basin, mix in water, egg white, and knead into a stiff dough (about 150–200 grams of water for 500 grams of flour). 2. Heat lard in a wok, first stir-fry the raw meat cubes until cooked, then add the ingredients, seasonings, and cooking wine. Finally, add the cooked meat cubes along with an appropriate amount of broth. Once the meat absorbs the seasonings and the broth comes to a boil, thicken with a cornstarch slurry, drizzle in sesame oil, and mix to form the dumpling filling. 3. Divide the kneaded dough into 50 portions, roll each into a round wrapper (dusting with flour while rolling), then stack them in groups of four. Use the tip of a rolling pin to flute the edges into 16 mm tassels, then separate the layers (or use a rolling pin to roll out the wrappers with tassels in one go). 4. Place an appropriate amount of meat filling in each wrapper, gather the edges, and pinch into a peony shape. Steam for about 10 minutes (at the 8-minute mark, open the steamer, sprinkle some seasoning made from MSG, cooking wine, and water).

Key Points for Making: 1. The dough should be kneaded evenly and rested until smooth; 2. Steam using boiling water over high heat for a quick cook.