Cock's Comb Dumplings Recipe

Cock's Comb Dumplings Recipe

Ingredients :

1 cup / 100g

2

1/4 teaspoon

 

Filling -

3 medium

600g

100g

2 tablespoons

1 tablespoon

 

Marinade  -

1 tablespoon

1/2 teaspoon

1/2 teaspoon

1/2 teaspoon

1 teaspoon

1 tablespoon

1

1 teaspoon

Plain flour

Eggs

Baking soda

 

 

Black mushrooms

Fillet of pork

Pork fat

Water chestnut, chopped

Coriander, chopped

 

 

Light soy sauce

Sugar

Sesame oil

Pepper

Chinese yellow wine

Cornflour

White

Salt

Method :
  • Make the wrappers for the dumplings by putting the flour in a mixing bowl.

  • Make a well in the center, add the eggs and baking soda and mix well.

  • Knead the dough on a lightly floured surface until it is smooth.

  • Roll the dough into a "sausage", approximately 4cm in diameter, covering it with a towel and leave to stand for 20 minutes.

  • Pull the dough apart and roll the pieces between your palms into small balls approximately 2-3cmc in diameter.

  • Flatten each ball slightly, dust with flour and roll out into a thin pancake.

  • Soak the black mushroom in hot water for 30 minutes. Cut off and discard the stems and finely dice the caps.

  • Cut the fillet of pork fat into small cubes and mix the pork and mushroom pieces with the marinade ingredients, stirring with a fork until the mixture becomes sticky.

  • Place one wrapper in the palm of your hand.

  • Put 1 teaspoon of the filling in the center of the wrapper and squeeze the edges gently together until it looks like a change-purse, but leave the top open.

  • If you wish, trim away any excess wrapper, but this is not essential.

  • Continue until all the wrappers are used.

  • Steam over a high heat for 10 to 15 minutes.

  • Serve hot.

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