For the Recipe

This recipe uses YesYouCan Plain Flour.

Makes: 24 dumplings

Ingredients

For the wrapper:

• 260g YesYouCan Plain Flour
• 160ml hot water
• 5 tsp oil
• 1 tsp salt

For the filling:

• 250g pork mince
• 4 tbsp finely chopped carrot
• 4 tbsp finely chopped mushroom
• 3 tbsp spring onion greens
• 1 green chilli, finely chopped (optional)
• 2 kaffir lime leaves, finely chopped (optional)
• ½ egg (save the other half for folding the dumplings)
• 3 tbsp light, low sodium soy sauce (or 1.5 tbsp dark, low sodium soy sauce), gluten free
• 2 tsp oyster sauce, gluten free
• 1 tbsp fish sauce
• 1 tsp sesame oil
• 1 tsp black pepper powder
• 2 tsp Worcestershire sauce, gluten free
• 1 tsp chilli oil (optional)

Directions

• For the filling, combine all the ingredients and refrigerate while you make the dumpling wrappers.
• Combine the flour and salt for the wrappers. Slowly add half of the hot water to the flour, mixing constantly. The flour should form small clumps. Cover immediately and leave for 2 minutes. Save the remaining water for later.
• After 2 minutes, add the oil and remaining hot water to form a dough. Rest the dough for 5 minutes, then knead until it stops sticking to your hand.
• The dough should form a smooth ball without any cracks and feel easy to work with.
• Note: You may need extra flour depending on the temperature around you, as the moisture content of the dough changes accordingly. If the dough is too wet, add more flour in batches of 10g until it reaches the desired consistency. If it is too dry, add extra water in batches of 10ml.
• Divide the dough into 2 parts and keep one part covered. Dust your surface with extra flour and roll the dough into a 4mm sheet. Rolling it too thin could tear the wrapper.
• Note: The key to rolling the dough without tearing is to lift it from the surface and flip it over after every 3 rolls. If it’s still hard to roll, lightly oiling the surface of the dough can help.
• Cut out circles 3.5–4 inches in diameter and keep them under a paper towel to prevent them from drying out.
• Make a glue by mixing the half egg saved from the filling with 3 tbsp cold water. Lightly brush the surface of the circles with the glue and place a heaped teaspoon of filling in the centre of each.
• Fold one side of the circle over the filling to form a semi-circle and secure it tightly with your fingertips. You can leave it like this for the easiest dumpling shape, or pleat it further for different shapes.
• Steam for 6–8 minutes on high heat, or until the wrapper is translucent.

Chilli Oil

Ingredients

• 1 cup canola or peanut oil
• 3 tbsp crushed dried chillies
• 1 tsp lemon chilli salt

Directions

• Add the oil, chillies, and salt to a small pot and stir. Heat on medium-low, stirring often, for about 5 minutes.
• Do not allow the oil to smoke. If it does, remove it from the heat and reduce the temperature, then slowly simmer to allow the chillies to infuse the oil.
• After 5 minutes, remove from the heat and cool to room temperature. You can simmer longer for more flavour.
• Pour into a bottle or jar, seal, and use after 24 hours.

Watch the video below: