Aesthetically pleasing they are not yet but my technique will improve with practice… I hope. That or I’ll just start placing them seam down. It’s supposed to be a sort of pinch and twist motion but I obviously haven’t mastered this yet!
For the dough:
300g bread or plain flour
10g baking powder
4g fast action yeast
pinch of salt
15g vegetable shortening (Trex)
For the filling:
475g minced pork
3 spring onions, chopped
1/2 a can bamboo shoots, chopped
3 tbsp soy sauce
2 tbsp sake
1 tbsp sugar
1/4 tsp salt
1 tbsp sesame oil
– Mix together the dry ingredients in a bowl and make a well in the centre.
– Pour the milk and water into the well and mi well with a spoon until it all combines into a dough.
-Then add the vegetable shortening and knead this into the dough.
– Continue to knead for 5-10 minutes until the dough is smooth and soft.
– Place the dough in a bowl and cover. Put in a warm place for 30-45 minutes or until the dough is doubled in size.
– While you’re waiting mix together all of the filling ingredients in a bowl.
– When the dough has risen knock it down and divide into 10 pieces.
– Keeping the dough you’re not working with covered, roll out the pieces into circles of about 5″.
– Put a large spoonful of filling in the centre of the circle, run a wet finger round the outside of the dough and then pinch and gather together in the centre. Place on a circle of waxed/parchment paper (I actually used flattened bun cases but they stuck). *
– Place in a steamer so that they’re not touching and steam for 15 minutes.
*At this point you can flash freeze them and keep them for later. To cook just defrost and steam as normal.