STEAMED DUMPLINGS

By gaster16

Ingredients

• Roast Pork Filling:
• 1-3/4 cups hot water
• 3 tablespoons sugar
• 2 tablespoons vegetable shortening or oil
• 6 cups all-purpose flour
• 2 tablespoons baking powder
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1-1/2 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1/2 cup chicken stock
• 1 teaspoon sesame oil
• 1/4 teaspoon ground black pepper
• 1 drop red food coloring (optional)
• 1 tablespoon vegetable oil
• 3/4 lb. diced roast pork (3 lbs. pork sirloin cut into 2” strips
• Marinated in:
• 2 tablespoons sherry
• 2 tablespoons sugar
• 1/4 cup soy sauce
• 3 tablespoons hoisin sauce
• 1/4 teaspoon red food coloring
• Sweet Red Bean Paste Filling:
• 1-1/2 cups red beans washed well
• 4 cups water
• 1/2 cup vegetable shortening
• 1 cup sugar

Preparation

Step 1

Dumpling Dough:

Add sugar and shortening to hot water, stir until sugar is dissolved, and allow to cool until barely warm. Sift remaining dry ingredients into large mixing bowl, and gradually stir in sugar mixture. Mix well and gradually draw dough together with your hands. It should be soft but not sticky. On floured board, knead dough about 5-8 minutes or until smooth and elastic. Return to bowl, cover with damp cloth and let rise at least 1 hour.

Roast Pork Filling:

Marinate 4-5 hours in fridge, bake 1 hour at 325 degrees, brushing with honey three times, let cool 20 minutes then dice for dumpling recipe.)

Mix together sugar, soy sauce, oyster sauce, chicken stock, sesame oil, black pepper and red food coloring. Set aside. Stir fry pork, ginger, and spring onions in vegetable oil for 2 minutes. Pour in seasoning mixture and stir for another minute. Stir cornstarch into water and pour into wok. Continue to cook, stirring until sauce is like thick custard. Remove from heat. Knead dumpling dough for 3 minutes. Cover and let sit 10 minutes. Divide into 24 pieces and cover again with cloth. Pat each piece of dough into a 4” circle. Place a teaspoon of pork filling in center and pleat edges of circle all the way around. Bring edges up over filling, pinching the pleats together firmly at the center top. Set aside for 10 minutes. Place each bun on piece of wax paper, steam with 1/2” of space between then, for 12 minutes. Do not open steamer while cooking.

Sweet Red Bean Paste Filling:

Place beans and water in saucepan, cover, bring to boil over medium high heat. Reduce heat to medium-low and cook for 1-1/2 hours or until beans are very soft. Strain water from beans and blend them into a puree in blender or food processor. Press the puree through a sieve, discarding the skins, which will be left in the sieve. Place puree in several layers of cheese cloth and gently squeeze to remove excess moisture. Place thickened puree back into saucepan, together with sugar and vegetable shortening, and heat over low heat, stirring until it becomes a thick paste. Stir and scrap vigorously so that it does not stick to bottom. Remove from heat and let cool before filling buns.