Boiled Dumplings Recipe

Ingredients

• 4 ½ cups (500 g) flour, sifted
• 10 ½ oz (300 g) lean boneless pork or mutton, minced
• 1 tsp salt, or to taste
• 6 ½ tbsp (100 g) scallions, chopped
• 2 tsp ginger, chopped
• 1/8 tsp five-spice powder
• ½ tsp MSG (optional)

How to make Boiled Dumplings

1. Mix the flour with 3 ½ oz (100 ml) of water to make a dough.
2. knead until smooth and let stand for 30 minutes.
3. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt.
4. Stir in one direction until it becomes a paste.
5. Add the scallions and blend well.
6. divide filling into 100 portions.
7. Divide the dough into 4 portions and roll into long rolls.
8. Cut each into 25 pieces.
9. Flatten each piece and roll into 2 inches (5 cm) circles.
10. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch.
11. Pinch the edges together to seal the dumpling.
12. Repeat until all the dough and filling are used.
13. Bring 8 cups (2 litres) of water to a boil over high heat, Add half the dumplings.
14. Stir them around gently with a ladel, and let the water return to a boil.
15. Add enough cold water to stop the boiling, then bring back to a boil.
16. When the water boils again, add more cold water and bring to a boil a third time.
17. The dumplings will be done when they float to the surface.
18. Remove, drain well, and serve.