Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 1/2 (500 g) cups flour, sifted
- 1 lb (500 g) lean boneless pork, minced
- 4 tsp soy sauce
- 1/2 tsp rice wine
- 1/2 tsp fresh ginger, chopped
- 2 tsp salt, or to taste
- 1/2 tsp sugar
- 4 oz (125 ml) sesame oil
- 1/2 tsp MSG
Directions
Mix the pork with the soy sauce, rice wine, ginger, MSG, salt, and sugar.
Stir in one direction until it becomes a paste.
Stir in the sesame oil and mix well.
Add 9 oz (250 ml) of cold water gradually to the flour and mix into a dough. Let rest.
Turn out onto a flour board and knead until firm and elastic.
Knead the dough again and cut into 1/2 oz (15 g) balls.
Flatten each ball lightly with your hand, then roll out each piece into a 3 inch (7 to 8 cm) circle, rotating the dough counter-clockwise while rolling so the centre is slightly thicker than the edges.
Place about 1 to 1 1/2 tbsp (20 g) of filling on each circle and pinch the edges together into 18 pleats.
Place the dumpling in a steamer and steam for 5 minutes over high heat.