Serves 1
Directions
- 1Mix flour, boiling water and potato starch.
- 2Knead the dough alternating phases of 5 minutes of work to 5 minutes of rest for 30 minutes.
- 3Blanch cabbage and mushrooms, cool and remove excess water with a cloth.
- 4Finely beat the pork belly, crush the garlic and finely chop the spring onion, ginger, mushrooms and cabbage.
- 5Combine everything for the filling, seasoning with light soy sauce, rice wine, oyster sauce and white pepper.
- 6Return to the dough, rolling it into an elongated shape to divide into dumplings.
- 7Press each dumpling with the palm of your hand and roll it into a circle, thin on the sides and thicker in the center.
- 8Fill with a dollop of filling and close with 4 folds oriented towards the center.
- 9Cook the dumplings in steam for 12 minutes.
- 10Serve with a dip of black rice vinegar, soy sauce and chilli.
Ingredients
- 200 g farina '00
- 1 cucchiaino fecola di patate
- 100 ml acqua bollente
- 200 g pancetta di maiale
- 160 g cavolo cinese
- 2 funghi xianggu (shiitake)
- 1 cipollotto
- 1 cm zenzero
- 2 spicchi aglio
- 2 cucchiaini salsa di soia chiara
- 1 cucchiaino vino di riso
- 1 cucchiaino salsa di ostriche
- q.b. pepe bianco
- 2 cucchiaini brodo di ossa di maiale (facoltativo)
- q.b. aceto di riso nero
- q.b. salsa di soia chiara
- q.b. peperoncino
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