Chinese Recipes - Steamed Meat Dumpling (Dim Sum)

Ingredients

Skin:

• 1 cup (100 g, 3 oz) strong flour

• 75 cc lukewarm water cornstarch

Filling:

• 200 g (7 oz) ground pork

• 2 prawns

• 3 tablespoons soup stock

• 1 teaspoon cooking wine

• 1 tablespoon soy sauce

• dash of sugar

• dash of monosodium glutamate (MSG)

• 1 tablespoon sesame oil

• green peas

4 servings

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Method:

1. Make skin as for Fried Meat Dumplings (refer recipe). Sprinkle cornstarch between skins. Divide into piles of 3-4 skins each.

2. Press rolling pin firmly around edges of skins to make edges flare.

3. Shake off excess cornstarch. Separate skins.

4. Shell and clean prawns. Remove green veins. Chop. Mix well with ground pork and seasonings. Place filling in center of each skin.

5. Gather skin leaving edges flared. Add one green pea in center. Steam 10 minutes. Add cold water to steamer once during steaming.