Red Oil Dumplings Recipe
Ingredients
| Plain flour | 450 Gram, sifted | |
| Boiling water | 150 Milliliter | |
| Cold water | 85 Milliliter | |
| 450g minced lean pork | ||
| Shrimps | 100 Gram, peeled | |
| Ginger | 1 Tablespoon, chopped | |
| Onions | 1 Tablespoon, chopped | |
| Light soy sauce | 1 Tablespoon | |
| Sugar | 1 Teaspoon | |
| Water | 1 Tablespoon | |
| Chinese Cabbage leaves | 2 , finely chopped | |
| 2 tspn sesame oil, dipping sauce | ||
| Salt | To Taste | |
| Pepper | To Taste | |
Directions
Place the flour in a bowl, and stir in the boiling water to make a firm dough.
Let stand for 2 minutes and add the cold water.
Knead until smooth.
Combine the pork and shrimps with the remaining filling ingredients and beat well.
Form the dough into a long sausage shape and cut into 5cm/2 inch length.
Roll each piece into a ball and flatten to make a pancake.
Place 1 tablespoon of the filling on each pancake and fold it over to make a half-circle.
Pinch the edges firmly together.
Cook the dumplings in batches in boiling water for about 5 minutes.
Drain and keep hot.
Let stand for 2 minutes and add the cold water.
Knead until smooth.
Combine the pork and shrimps with the remaining filling ingredients and beat well.
Form the dough into a long sausage shape and cut into 5cm/2 inch length.
Roll each piece into a ball and flatten to make a pancake.
Place 1 tablespoon of the filling on each pancake and fold it over to make a half-circle.
Pinch the edges firmly together.
Cook the dumplings in batches in boiling water for about 5 minutes.
Drain and keep hot.
Chef
