4 Serves
75 Mins
Prepare the dough by mixing flour and hot water, then knead until smooth and let it rest.
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Vitamin E
3 mg / 15 mgVitamin K
8 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
2 µg / 400 µgCalcium
8 mg / 1,300 mgIron
0 mg / 18 mgMagnesium
10 mg / 420 mgPhosphorus
76 mg / 1,250 mgPotassium
132 mg / 4,700 mgSodium
1000 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
11 µg / 55 µgFiber
1 g / 28 gSugar
2 g / 50 gSaturated Fat
13 g / 20 gCholesterol
35 mg / 300 mgCaffeine
0 mgNet Carbs
54 gAlcohol
0 g
Combine ground pork, ginger, soy sauce, Shaoxing wine, and sesame oil in a bowl, then stir in the chilled gelatinous pork stock.
Roll the dough into small circles using a rolling pin, ensuring the edges are thinner than the center.
Place a spoonful of filling in the center of each wrapper and pleat the edges to seal the top.
Arrange the dumplings in a bamboo steamer lined with parchment paper and steam over boiling water for 10 minutes.
25
g75
g24
g
