Ingredients
skin
250g Hong Kong flour
120ml water
filling
500g pork loin, minced
50ml ginger and onion juice
100ml superior stock
1 tablespoon soy sauce
1 teaspoon sesame oil
1 tablespoon sugar
1 teaspoon salt or to taste
1 pinch white pepper powder
50g frozen superior stock, cut into 5g cubes
dipping sauce
30g ginger, cut into julienne
3 tablespoons black rice vinegar
Directions
To prepare skin: In a large bowl, mix flour with water and knead into a smooth dough. Cover the dough with a warm towel and leave to rest for 15-20 minutes.
On a lightly floured surface, roll the dough out into a thin sausage shape and cut into pieces, about 7g each. Using a mini rolling pin, roll out each piece into a flat circle.
To prepare filling: In a mixing bowl, combine all the ingredients and mix thoroughly. Cling wrap and store in the refrigerator until needed.
To assemble: Fill each dough circle with a heaped tablespoon of the filling and a cube of frozen superior stock.
Seal the edges with 18 pleats.
Steam for 6 minutes. Serve piping hot with shredded ginger and black vinegar.
