Chinese dumplings (siu mai) like these are a dim sum favorite for good reason. These have a savory mix of pork, green cabbage, garlic, ginger and sesame oil inside, and they are surprisingly easy to make.
They do take a bit of work, although that can be cut down by using pre-made dumpling wraps. But it's a relaxing sort of work - chopping, mixing, and wrapping. They smell wonderful, too; the aroma of ginger, scallions and sesame filled my kitchen and I could hardly wait for them to be done!
Step-by-step pictures below...
This was my first time making this sort of dumpling, as you can probably tell from my awkward wrapping. The dumplings should look like drawstring purses, not quite closed at the top. But regardless of how good they look they will undoubtedly taste wonderful.
Steamed Pork Dumplings (Siu Mai) makes about a dozen
1 cup self-rising flour
1/4 teaspoon salt
1/2 cup water
Mix the flour and salt. Add 1/2 cup water, or just enough to mix into a smooth, elastic dough. Set aside for about 20 minutes until doubled in size.
Put a heaping spoonful of the pork filling in the center.
Draw the edges of the dough circle up in gathers around the filling and pinch to tighten, leaving a small gap at the top. Moisten with a little water, if necessary, to get the edges to stick to each other.