Ingredients : Serves 4 (40 dumplings)

ingredients image
  • -----<For pastry>-----
  • 200g strong flour
  • 110ml cold water
    -----<For filling>-----
  • 250g minced pork
  • 500g chinese leaf, finely chopped
  • 3 spring onion, finely chopped
  • 1/2 tsp salt
  • 1 tbsp Japanese sake
  • 1/2 tbsp kikkoman soy sauce
  • 20g ginger, peeled, grated, squeezed and set aside the juice
  • 1 tbsp sesame oil
  • 1/2 tsp salt
  • freshly ground black peppercorns
  • vegetable, corn or sunflower oil for fry
  • 1 tsp chili bean sauce(Toban djan)
  • 2.5-3 tbsp kikkoman soy sauce
  • 1 tbsp white wine vineger
  • 1/2-1 tbsp sesame oil

Instructions - for pastry

instructions image
  • -----<Dough>-----See the details
    In a bowl place the flour, sprinkle the water little by little and mix evenly using chopsticks.
  • Knead the dough for 5 minutes until it is smooth.
  • Place the dough in a bowl and cover with a damp tea towel for 30 minutes at room temperature.
  • Knead thoroughly for 10 minutes until it is silky-smooth and resilient.
  • Devide the dough into 40 equal pieces. (Quarter the dough and devide 10 pieces.)
  • Flour strong flour on surface, take one of pieces and squash a little using a palm.
    ------------------------------See the details
  • Spread using the pin to form a round 8cm in diameter.
  • Flour strong flour each to avoid let them stick. If necessory, cover with a damp tea towel.
  • Repeat above, make 40 pieces.
instructions image

Instructions - for filling

  • In a bowl place the chinese leaf, dress with the salt and leave it for 10 minutes.
  • Wrap the chinese leaf with a tea towel and squeeze it tightly to remove any excess water.
  • In a bowl mix together the meat and the all seasonings.
  • Add the chinese leaf, sprign onions and knead them until it is sticky.
  • Devide into 8 as it becomes easier for making dumplings. Use 1 lump for 5 pieces.

Instructions - for form and fry

instructions image
  • -----<Form>-----See the details
  • Lay a pastry on your hand and place the filling for each (1/5 of the lump). . . Form. . .
  • Flour on surface and place dumplings.
    -----<Fry>-----See the details
  • Heat the oil in a frying pan over a midium-high heat place the dumplings.
  • Cook until golden brown underneath and pour 100ml hot water (Be careful. Water will splash.) Turn down the heat a little and cover with the lid to steam. . .
  • Place a large plate onto the frying pan, hold tightly and turn upside down quickly.
  • Mix together with all ingredients for sauce.
  • Serve with sauce immediatly.

served image
This recipe was first published on mizueandco.com in Oct. 2006.