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Ingredients
- 1 c. CAKE flour
- 1 c. CORN flour
- 3/4 c. Boiling water
- 2 Tbsp. Oil
- 1/3 c. Chopped onion
- 6 ounce Grnd pork
- 2 tsp Salt
- 1/2 tsp Pepper
- 1Â 1/2 Tbsp. Sugar
- 3 Tbsp. Minced, unsalted dry roasted peanuts
- Â Â Lettuce leaves
Directions
- Makes 20 to 24 dumplings
- 1. Sift the cake flour and corn flour together, over a large bowl, till they are well mixed (may take a few siftings)
- 2. Gradually add in boiling water, stirring constantly
- 3. Knead into a smooth dough. Set aside in a bowl and cover with a damp cloth.
- 4. Heat oil in a skillet over medium heat. Saute/fry the onion till transparent. Add in the pork. Mash with wooden spoon to break up lumps. turn the meat constantly while cooking. cook till all of the meat turns white.
- Add in salt, pepper, and sugar.
- 5. Stir in peanuts and remove from heat.
- 6. With a perforated spoon, remove as much fat as possible while while transferring the mix to a bowl. Set aside to cold.
- 7. Oil a large plate. Oil the plams of your hands and pat about 1 Tablespoons of dough into a 3-inch round. Make sure the center is thicker than the edge.
- 8. Place a teaspoon of pork mix in the center of the dough and fold the dough over.
- 9. Healthy pinch around the edge to seal. Place each dumpling on the oiled plate.
- Repeat with the remaining ingredients.
- 10. Boil water in a steamer. Lay wet cheesecloth over the upper tray section to prevent dumplings from sticking
- 11. Place the dumplings on the cheesecloth and steam for 15 min.
- 12. Lay crisp lettuce attractively on a serving platter and place the dumplings over the lettuce in a pleasing configuration (remember presentation!)
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