\tIngredients:
\t250 grams (0.55 lb) wheat flour
\t250 grams (0.55 lb) fresh minced pork
\t100 grams (1\/3 oz) fresh yeast
\t2 eggs
\t15 grams (1 3\/4 tsp) soy sauce
\t4 grams (2\/3 tsp) salt
\t5 grams (1 tsp) sugar
\t5 grams (1 tsp) cooking wine
\t5 grams (1\/6 oz) finely cut scallions
\t5 grams (1\/6 oz) chopped ginger
\t2 grams (1.2 tsp) MSG<\/p>\n
\tDirections:<\/p>\n
\t1. Add the soy sauce and 3 g (1\/2 tsp) of salt, sugar, cooking wine, scallions and ginger in the minded pork. Add 50 g (3 tbsp) of water and well stir in one direction till the mixture acquires some elastic texture.<\/p>\n
\t2. Wash clean the pork rind. Add 350 g (21 tbsp) of water in the wok and the rind to boil on low fire, till the rind is really soft. Grind the boiled rind in a grinder, add in the boiling juice and put it in a refrigerator to freezer into jelly. Now cut it into small cubes, add in the meat filling and stir again. Now the filling is ready.<\/p>\n
\t3. Add fresh yeast to the flour (if not self-rising) and use lukewarm water to make dough. Shape into a large piece of dough and leave it aside for an hour.<\/p>\n
\t4. Roll the risen dough well and make it into the shape of a roller, reduce it to pieces each weighing 8 grams (1\/4 oz), press and roll into round wrappings. Put in the filling and seal it by folding the edge together. Leaving the sealed part on the downside and put in a steamer. When the water (2,000-2,500 g or 4 to 5 cups) start to boil, steam for 10 minutes before the dumplings are ready.<\/p>\n
\t5. Add 1 g (1\/6 tsp) of salt into the egg and whip well. Put it in a non-sticky frying pan to make a long and thin pancake out of the eggs. Cut the pancake into small shreds. When eating, put some shredded egg pancake into a small serving bowl, add some hot water and put the dumplings in. Now it is ready to eat.<\/p>\n
\tFeatures: Soft and pretty.
\tTaste: Delicious.<\/p>\n