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Big Pork Dumpling

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Ingredients
  

Dumpling Skin

  • 125 g Low gluten flour cake flour
  • 60 g High gluten flour bread flour
  • 30 g White Sugar
  • 1/2 tsp Salt
  • 3 g Instant Yeast
  • 1/3 tsp Baking Powder
  • 90 g Warm water
  • 12 g White Lard vegetable lard

Filing

  • 150 g Ground Pork
  • 1 Tbsp Sesame Oil
  • 1 Tbsp Soya Sauce
  • 1 tsp Pepper ground, white
  • 1 tsp Chicken bullion
  • 1 tsp Ginger ground or 1 Tbsp juice of ginger
  • 2 bunches of spring/green onions sliced thinly
  • 2 hard boiled eggs

Instructions
 

Dumpling skin

  • Combine all dry ingredients and mix thoroughly, add the water and knead for 1 minute on a machine (I used the Thermomix) or until smooth if hand kneading (takes about 3 minutes if hand kneading).
  • Put it aside covered and prepare the filing.

Filing

  • Mix everything together and cut the eggs into quarters.

Wrap

  • Divide dough into 8 portions (~40g each). Do likewise to the pork mixture (~25-30g each).
  • Roll each portion of dough into a round ball. Flatten along the circumference more.
  • Place one portion of the filing and one portion (1/4 of an egg) of egg into the wrap.
  • Gather and seal the dumpling.
  • Place the dumplings on non-grease proof white paper.
  • Allow to rest and proof for 30-40 minutes.
  • Steam for 25 minutes under high heat.
  • Let it rest in the steamer with cover ajar for 2-3 minutes before removing the buns from the heat source.
  • Eat when it is really hot.