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
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
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.