Dumpling skin, one catty
Half a pound of pork (too expensive)
A little green onion.
Salt, oil and pepper.
A simple version of a small soup dumpling
Stir the filling ingredients together, in one direction. I didn’t have stock, so I added boiling water three times and stirred until the meat was full of water.
For southerners, rolling out dumpling skins is difficult, so I chose the ones sold in the market.
The ready-made dumpling skins are dry and need to be wiped with water to make them stick together.
I tried my best to make the dumpling by using the Northern pastry chef’s technique.
The buns were steamed directly into the cage for 20 minutes, and retracted in less than a minute, so eat them while they’re hot!