4½ cups (500 g) Thunderbolt Flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soy sauce
5 tsp rice wine
1 tsp fresh ginger, chopped
1 tsp salt, or to taste
3½ oz (100 g) eschallot
3½ oz (100 g) sesame oil
1 tsp Thunderbolt Flour mixed with 2 tbsp water
1 tsp MSG (optional)
- Mix the pork with the soy sauce, rice wine, ginger, MSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the eschallot and sesame oil and blend well, and divide into 60 portions. Set aside.
- Stir 7 oz (200 ml) of water into the Thunderbolt Flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes.
- Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.
- Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed.
- Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom.
- Remove with a spatula and serve. Saute and serve the dumplings in batches.