For the Filling Marinade:
You will need:
500g of belly pork
1 tbsp of five spice powder
1 tbsp of yellow bean paste
1 tbsp of hoisin sauce
1 tsp of ground white pepper
1 tbsp of shao xing rice wine
2 tbsp of honey
1 tsp of sesame oil
Add all of the above ingredients into a bowl and allow it to marinate for at least an hour, transfer onto a baking tray lined with foil and cook for two and a half hours at 170 degrees c. Half way through the cooking you may have to cover the pork with foil to stop it from burning. When the pork is cooked remove the crackling and dice it into a small fine dice.
For the sauce for the pork:
1 tbsp of shao xing rice wine
2 tsp of runny honey
1 tsp of hoisin sauce
2 tbsp of sugar
1 tsp of soy sauce
1 tsp of black rice vinegar
1 finely minced Garlic clove
70ml of water
Combine all of the above ingredients in a pan and cook it for five to ten minutes on a high height until it begins to thicken to a syrupy consistency. Add the diced pork and stir it so that it is well coated. Set aside for later.
For the dough:
325g of strong white bread flour
1 tsp of baking powder
1 tsp of maldon salt
100g of caster sugar
100g of melted lard
200ml of lukewarm water
25g of fresh yeast
Combine the sugar, lukewarm water and melted lard and stir well, this should be blood temperature, by this I mean you should be able to dip your finger into the liquid and feel virtually no change in temperature from the temperature of your body. When it is blood temperature add the yeast and stir well to dissolve.
In a bowl or mixer place the flour, salt and baking powder and then slowly pour in the yeast solution, mix this either by hand, then knead for 10-15 minutes or mix in a mixer using the dough hook for 5-10 minutes, the dough should become elastic, by this I mean it should be able to be stretched without tearing, if it is tearing knead for a further 5-10 minutes. When the dough is ready place it back into the bowl and cover it with cling film, allow it to rise for and hour or until it has doubled in size.
When it has doubled in size knock it back by punching all of the air out of the dough. Take a ping pong sized amount of dough and roll it out to a 3mm thick disc, take a tablespoon of cooled belly pork filling and place it in the middle of the disc, using the side of the edge and pull it and create a crimp 5mm along, carry on pulling, crimping until the top begins to close, give it one last twist to close the dumpling. Steam the dumplings four at a time in a chinese bamboo steamer for 15 minutes.
Enjoy!
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