Steamed Dumplings with Minced Meat and Gravy
250 grams (0.55 lb) wheat flour
250 grams (0.55 lb) fresh minced pork
100 grams (1/3 oz) fresh yeast
15 grams (1 3/4 tsp) soy sauce
4 grams (2/3 tsp) salt
5 grams (1 tsp) sugar
5 grams (1 tsp) cooking wine
5 grams (1/6 oz) finely cut scallions
5 grams (1/6 oz) chopped ginger
2 grams (1.2 tsp) MSG
1. Add the soy sauce and 3 g (1/2 tsp) of salt, sugar, cooking wine, scallions and ginger in the minded pork. Add 50 g (3 tbsp) of water and well stir in one direction till the mixture acquires some elastic texture.
2. Wash clean the pork rind. Add 350 g (21 tbsp) of water in the wok and the rind to boil on low fire, till the rind is really soft. Grind the boiled rind in a grinder, add in the boiling juice and put it in a refrigerator to freezer into jelly. Now cut it into small cubes, add in the meat filling and stir again. Now the filling is ready.
3. Add fresh yeast to the flour (if not self-rising) and use lukewarm water to make dough. Shape into a large piece of dough and leave it aside for an hour.
4. Roll the risen dough well and make it into the shape of a roller, reduce it to pieces each weighing 8 grams (1/4 oz), press and roll into round wrappings. Put in the filling and seal it by folding the edge together. Leaving the sealed part on the downside and put in a steamer. When the water (2,000-2,500 g or 4 to 5 cups) start to boil, steam for 10 minutes before the dumplings are ready.
5. Add 1 g (1/6 tsp) of salt into the egg and whip well. Put it in a non-sticky frying pan to make a long and thin pancake out of the eggs. Cut the pancake into small shreds. When eating, put some shredded egg pancake into a small serving bowl, add some hot water and put the dumplings in. Now it is ready to eat.
Features: Soft and pretty.