Martin Yan - STEAMED SHANGHAI DUMPLINGS

STEAMED SHANGHAI DUMPLINGS

Makes: 28 servings

Ingredients:

2-1/2 cups all-purpose flour
1/2 cup boiling water
2/3-cup cold water

Filling
3/4 pound lean ground pork, beef, or chicken
2/3-cup chicken broth
3 tablespoons finely chopped onions
2 tablespoons oyster flavored sauce
2 teaspoons light soy sauce
2 teaspoons sesame oil

Dipping Sauce
1/4 cup diluted red vinegar
2 teaspoons thinly shredded ginger

Method:

Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 20 minutes.
Combine filling ingredients in a bowl; mix well. Combine dipping sauce ingredients in a separate bowl; set aside.
On a lightly floured board, roll dough into a cylinder, then cut into 28 portions. To make each bun, roll a portion of dough into a 4-inch circle about 1/8 inch thick; keep remaining dough covered to prevent drying. Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch and pleat to seal.
Place buns, one half at a time, seam side up, in a heatproof glass pie dish. Let buns rest for at least 5 minutes before steaming. Prepare a wok for steaming by placing into it a conventional metal steaming rack or four chopsticks arranged tic-tac-toe-style. Pour water to just below rack level and bring to a boil.
Set pie dish on rack, cover wok, and steam buns over high heat, 8 to 10 minutes.
Remove to a serving plate and serve with dipping sauce on the side.