500 grams (1.1 lb) wheat flour
250 grams (0.55 lb) minced pork
15 grams (2 tsp) chili paste
3 grams (2/3 tsp) ground pepper
3 grams (1 tsp) crushed garlic
15 grams (1/2 oz) finely cut scallions
3 grams (1/10 tsp) chopped ginger
5 grams (1 tsp)vinegar
5 grams (5/6 tsp)salt
2 grams (1/2 tsp) MSG
5 grams (1 tsp) sugar
50 grams (4 tbsp) cooking oil
15 grams (1 2/3 tsp) soy sauce
Mix 3 g (1/2 tsp) of salt, 1 g (1/4 tsp) of MSG, 10 g (1/3
oz)ofscallions, 15 g (1 2/3 tsp) of soy sauce, 10 g (2 tsp) if
cookig oil, 15 g (1 tbsp) of water with the minced pork and stir in
onc direction till you feelthe sense of elasticity.
Heat the remainig cooking oil in a wok, add the crushed garlic,
scallions, ginger and stir quickly. Add the pepper, chili paste and
stir-fry till they give out an aromatic smell. Now add the vinegar,
salt, suger and MSG to produce a hot sauce.
Use 150 g (10 tbsp) of cold water to mix with the flour, leave
aside for half an hour. Roll and reduce into 60 small pieces of
dough. Press the dough into wrappings in a round shape. Put the
filling in the middle and fold till hte wrapping is well
Heat 2500 g (5 cups) of water. When the water boils, place the
dumplings in and heat till the water boils again. After it boils
for minutes, put 100 g (6 tbsp) of cold water in the pot. Repeat
this process again. When the water boils again and hte dumplings
become afloat, they are ready to betaken out and servce.
Features:Beautiful in color.
Taste: Hot and tasty.