Sauted Dumplings (Goutie)

Written By Lucy Pinder on Thursday, September 10, 2009 | 6:47 PM

4 1/2 cups (500 g) flour
9 oz (250 g) lean boneless pork, minced
1 tbsp soya sauce
5 tsp rice wine
1 tsp fresh ginger
, chopped
1 tsp salt, or to taste
3 1/2 oz (100 g) hotbed leeks
3 1/2 oz (100 g) sesame oil
1 tsp flour mixed with 2 tbsp water
1 tsp MSG (optional)

1. Mix the pork with the soya sauce,rice wine,ginger.,MSG and salt. Stir in one direction, adding 5 oz (150 ml) of water, a little at a time until the pork becomes sticky. Add the leeks and sesame oil and blend well, and divide into 60 portions. Set aside.

2. Stir 7 oz (200 ml) of water into the flour. Knead until the dough is smooth and elastic. Let rest for 30 minutes. Roll into a long cylinder and cut into 60 portions. Flatten each piece and roll into a circle about 3 inches (8 cm) in diameter. Place 1 portion of the filling on each circle and fold over. Pinch tightly to seal the edges and form a squat bonnet-shaped pouch. Repeat until all the dough and filling are used.

3. Arrange the pouches in a large pan. Heat to moderately hot, then add water to cover the pouches one-third of the way up. Cover the pan and cook over high heat until the water is almost absorbed. Trickle the flour-water mixture around the pouches. Cover the pan and saute over low heat until the flour forms a crisp film that link the dumplings together. Sprinkle the dumplings with a little sesame oil, cover again, and saute until the pouches are browned on the bottom. Remove with a spatula and serve. Saute and serve the dumplings in batches.

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