Tongbai Steamed Dumplings

Tongbai Steamed Dumplings

　　Ingredients:

50g light soy sauce, 25g lard, 15g sesame oil, 50g chopped scallions, 7.5g minced ginger, 1g MSG, D.5g Sichuan peppercorn powder, 1.5g fine salt. 500g all-purpose flour, 250g pork, 250g leafy greens.

Method:

1. Chop the pork into mince, mix in the light soy sauce and fine salt until evenly combined, then add the Sichuan peppercorn powder and lard. Gradually add water while stirring in one direction until well blended. Wash and finely chop the leafy greens, squeeze out excess moisture, and mix them into the pork mince along with the MSG, chopped scallions, minced ginger, and sesame oil to form the filling.

2. Place the all-purpose flour on a work surface, pour boiling water over it, and mix until crumbly and snowflake-like. Knead into a dough, then shape into a smooth ball. Roll the dough into a log, divide into 50 equal portions, lightly dust with dry flour, flatten, and roll each into a round, thin wrapper.

3. Hold a wrapper in your left hand, scoop the filling with your right, then use your fingers to pinch and seal the edges from right to left, forming a crescent-shaped dumpling.

4. Arrange the dumplings in a steamer and steam for about 10 minutes until cooked through.