Steam Pork Mushroom Dumpling |
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Prep Time: 0 Minutes Cook Time: 15 Minutes |
Ready In: 15 Minutes Servings: 5 |
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This is similar to a Dim Sum. These ingredients will make approximately 15 dumplings. You can freeze the dumpling once its made and steam them at a future date. Ingredients:
to make dogh |
300 gms wheat flour |
1 1/2 teaspoons fresh yeast |
1 tablespoon sugar |
1 teaspoon salt |
2 tablespoons oil |
240 ml water |
grease proof paper |
to make filling |
use corn starch if you can't find cassava starch. |
200 gms pork mince |
1/2 green pepper |
1 onion |
5 garlic cloves |
2 shitake mushroom |
1 egg |
1 hard boiled salty egg ( can be find it asian market) |
30 gms coriander leaves |
1 tablespoon cassava starch |
2 tablespoon oyster sauce |
Directions:
1. Put the water, oil, sugar and salt together in a mixing bowl and mix thoroughly.
2. Add the yeast to wheat and mix,
3. Knead the mixture into a dough.
4. Cover with moist kitchen roll.
5. Leave for 30 minutes at room temperature to rise.
6. Pound the garlic and peppercorn together in a mortar.
7. If the shitake mushrooms are dried, soak them in water for 5-10 minutes.
8. Chop the shitaka mushroom, green pepper, onion and coriander, into fine pieces, add to the pork minced. Add oyster sauce, egg, chopped boiled salty egg, and mix.
9. Dissolve the cassava starch with 2 tablespoon of water and add into the mixture.
10. Cut the dough into 30 gm pieces.
11. Cut the grease proof paper into squares.
12. Roll each piece of dough flat. You can add a little oil to the rolling pin if the dough sticks.
13. Put a teaspoon of the filling in the middle and fold the dough over to form a parcel.
14. Press the edges together and tuck the seam under the parcel to form a small 'bun' shape.
15. Place each dumpling onto a square of greese proof paper.
16. Steam for 8-10 minutes
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