Preserved Veggle Steamed Dumplings
(1) 1 portion hot water dough (about 2C flour)
(2) 1 /3lb. fermented cabbage. 2/3lb. ground belly pork
SEASONINGS
1T cooking wine, 1T soy sauce. 1t sugar. 4T sesame oil
METHODS
1. Divide dough into small balls, roll each ball into a circle.
2. Stuffing. Soak cabbage until soft, chop, add to pork, chop more finely, add all seasonings, and mix well.
3. Place a little stuffing in the center of each dough circle, fold over, press edges to seal, pinch out a pattern as desired, remove to steamer, steam on high for 8 minutes, remove and serve.
REMARKS:
1. Use Hsiaoshin fermented cabbage which is more tender and not salty. If it is not available, use whatever is handy, but watch out for seasonings and remove hard stems.
2. The cabbage absorbs fat. Use belly pork, which is fattier.
3. 1C (cup)=150ml; 1T (Table Spoon)=15ml; 1t(tea spoon)=5ml, 1/2t(tea spoon)=2.5ml, 1/4t(tea spoon)=1.2ml
