Siu Long Bao

11 September 2006
Siu Long Bao


(Makes about 50)

500g plain flour
2-3dl boiling water
300g minced pork chicken or beef
200g cabbage blanched and shredded
30g spring onion diced
3tbs soy sauce
1tsp sugar
1tbs cornflour
1 egg beaten

To garnish

Diced green pepper


Sift the flour into a bowl and pour over boiling water. Mix until smooth then knead until quite stretchy. Rest for at least one hour.

Combine the meat cabbage and onion. Mix the soy sugar salt cornflour and egg. Blend with the meat and chill.

Divide the dough into three and roll out into long 1 sausages. Cut into 1cm lengths. Flatten and roll out to form 6cm circles. Use the opposite technique to normal pastry rolling: roll across the outer edge only and turn through 60 degrees; this makes the edges curl up.

Spoon filling into the middle of each piece. Shape the dough around the filling. Hold the dumpling at the top and seal the top by twisting crimping and squeezing the pleats together.

Decorate with a piece of pepper. Rest at least 30 minutes before steaming then put the dumplings on a lightly oiled steaming basket and steam for 20 minutes.

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