These are so delicious, taste really authentic and are low in fat! They do take a while a while to prepare (about an hour) but they are so worth it! Thanks Claire for another wonderful recipe.
Should make between 40 and 60 dumplings – depending on size
Approx 5 cups plain flour
Water to mix
Place flour in a bowl and gradually add water until a dough is formed. Knead until smooth.
Roll into a long sausage about 2 cm thick.
Cut into rounds about 1 cm thick. Roll each into a circle about the size of a mug rim. Place in a single layer on a piece of non-stick baking paper and repeat until all dough is used. Now make the filling.
500g minced pork
4 to 5 finely chopped spring onions
2 to 4 very finely chopped celery (almost minced)
1 clove crushed garlic
1 teaspoon minced/finely grated fresh ginger
1 beaten egg
1 tablespoon soy sauce
1 tablespoon plain flour
Mix all ingredients together. Place one rounded teaspoon in each case and seal well – pinching the edges on both sides.
Bring a large pot of water to the boil and place dumplings in the boiling water – cook for 10 minutes. When cooked, remove with a slotted spoon onto warmed plates.
Serve with soy sauce and chilli sauce for dipping.