Fluffy Minced Pork and Spring Onion Dumplings with Sesame Crust


Preparation info

  • Makes


    • Difficulty


Appears in

New Beijing Cuisine

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.


  • Egg 1, yolk separated from white


    1. Prepare oil-based dough. Combine ingredients using a pastry scraper. Mix thoroughly into a smooth dough. Spread dough out on a baking tray and place in the freezer for about 30 minutes.
    2. Prepare water-based dough. Combine ingredients, using either a pastry scraper or an electric cake mixer. Mix thoroughly into a smooth dough.
    3. Shape both doughs roughly the same size. Place water-based dough on top of oil-based dough and roll out into a flat sheet. Divide dough into 6 equal pieces that weigh about 10 g ( oz) each. Roll each piece further into thin skins and set aside.
    4. Prepare filling. Preheat oven to 100°C (210°F) and bake dried prawns for about 5 minutes. Combine with remaining filling ingredients and mix well.
    5. Spoon 15 g (½ oz) filling onto each piece of dough. Wrap dough around filling to create 2.5-cm (1-in) round dumplings. Brush some beaten egg white around dumplings, then coat evenly with sesame seeds. Brush top of dumplings with egg yolk.
    6. Preheat oven. For a conventional oven with top and bottom heating elements, preheat top element to 200°C (400°F) and the bottom element to 160°C (325°F). For convection ovens, preheat to 180°C (350°F). Bake for 15 minutes until dumplings are golden brown. Remove from heat and serve immediately.