Roast Pork Dumplings

Name: Roast Pork Dumplings
Yield: Makes 12 dumplings
Cuisine: China
Ingredients: 200 g/7 oz/1¾ cups low-gluten flour (dai garn fun); 200 g/7 oz/1¾ cups low-gluten flour (dai garn fun); pinch of salt; 5 ml/1 tsp easy-blend/rapid-rise dried yeast; 5 ml/1 tsp easy-blend/rapid-rise dried yeast; 120 ml/4 fl oz/½ cup warm water; 5 ml/1 tsp vinegar; 115 g/4 oz cold roast pork, finely diced; 1 spring onion/scallion, finely chopped; 30 ml/2 tbsp hoisin sauce; 1 spring onion/scallion, finely chopped

Preparation info

Makes
12
dumplings

Difficulty
Easy

Appears in

China

By Terry Tan

Published 2020

About

Known as char siew bau in Cantonese, these quintessential dim sum delicacies owe their excellence to a trade secret that has long eluded the common cook. The secret lies in the special low-gluten flour that makes these dumplings light, white and fluffy, which is called dai garn fun in Cantonese and is available in Chinese food stores.

Ingredients

200 g/7 oz/1¾ cups low-gluten flour (dai garn fun)

Asia
China
Guangzhou
Cantonese
Starter

Method

Put the flour and salt in a large mixing bowl and sprinkle in the yeast. Make a well in the centre and pour in the warm water and vinegar. Mix to a dough.
Place the dough on a floured board and knead for 10 minutes. Return it to