Name: Fluffy Minced Pork and Spring Onion Dumplings with Sesame Crust
Yield: Makes 6 dumplings
Cuisine: Chinese
Ingredients: Pork floss 2 tsp; Dried prawns (shrimps) 2 tsp; Pork lard 1 tsp; Plain (all-purpose) flour 30 g (1 oz); Water 1 Tbsp; Minced barbecued pork 2 tsp; Spring onions (scallions) 10 g (½ oz); High-gluten flour (see Chef’s note) 10 g (⅓ oz); Plain (all-purpose) flour 20 g (⅔ oz); Egg 1, yolk separated from white; Lard 60 g (2 oz), minced; Sugar 10 g (⅓ oz); Sesame oil a dash; Lard 15 g (½ oz); Salt to taste; Black and white sesame seeds 25 g (¾ oz) each

Preparation info

Makes
6
dumplings

Difficulty
Easy

Appears in

New Beijing Cuisine

By Jereme Leung

Published 2010

About

This old-school dish is made using a lao bing, a tool that is essentially a double-sided griddle. The dough is pressed between the two hot plates of the lao bing, compressing and frying it on both sides using very little oil. In our version, we accentuated the crunchiness by making a water-based dough with high-gluten flour, which is spun, wrapped and pressed.

Ingredients

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Ingredients

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