Fluffy Minced Pork and Spring Onion Dumplings with Sesame Crust

Preparation info
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    • Difficulty


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.