Pork Dumplings

Ingredients

Pork – lean finely chopped – 250 gms
Salt – 1 tsp
Corn flour – 1 tspn
Oyster sauce – 2 tspn
Oil – 4 tbspn
Soya sauce – 1 tspn
Baking powder – 1 to 1 ½ tspn

Method
Filling

Fry pork in 1 tsp oil for 1 min. Sprinkle with soya sauce, salt, aji-no moto, & 1 teasp sugar. Blend ½ the cornflour with 3 tablesp cold water & stir it into the pork. Cook for 1 ½ mins stirring constantly. Mixture should be quite dry. Remove from heat.
Mix remaining cornflour with oyster sauce & blend into the pork. Leave to cool.

Dough for Wrappers

Plain flour - 1 cup
Eggs 2
Baking soda -1/4 tspn

Make the wrappers for the dumplings by putting the flour in a mixing bowl.
Make a well in the center, add the eggs and baking soda and mix well.
Knead the dough on a lightly floured surface until it is smooth.
Roll the dough into a "sausage", approximately 4cm in diameter, covering it with a towel and leave to stand for 20 minutes.
Pull the dough apart and roll the pieces between your palms into small balls approximately 2-3cmc in diameter.
Flatten each ball slightly, dust with flour and roll out into a thin pancake.
Place one wrapper in the palm of your hand.
Put 1 teaspoon of the filling in the center of the wrapper and squeeze the edges gently together until it looks like a change-purse, but leave the top open.
If you wish, trim away any excess wrapper, but this is not essential.
Continue until all the wrappers are used.
Steam over a high heat for 10 to 15 minutes. Serve hot.