4 1/2 cups (500 g) flour, sifted
2 egg whites
1 lb (500 g) lean boneless pork, beef or other meat, diced
5 oz (150 g) cooked meat, diced
3 1/2 tsp vegetable oil or lard
3 1/2 oz (100 g) canned bamboo shoots, diced
1 tsp shrimp eggs
1 tbsp fresh ginger, chopped
1 tsp rice wine
2 tbsp salt, or to taste
3 1/2 tbsp soy sauce
3 1/2 oz (100 ml)sesame oil
7 oz (200 ml) stock
1 tbsp MSG (optional)
1.Â Â Â Mix flour with egg whites and water to make a firm dough, following the directions for Recipe 170, “Sauteed Dumplings, Henan Style.” Divide the dough into 50 portions and each into a circle 5 inches (13 cm) in diameter. Stack 10 fine pieces, one on top of the other. Flour lightly between each of the ten pieces. Press the end of the rolling pin into the dough circularly to make 1 inch (25 mm) long marks, and separate them to avoid sticking.
2.Â Â Â Â Heat the oil or lard in a wok until the oil surface ripples. Add the cooked meat and bamboo shoots and stir-fry briefly. Add the shrimp eggs, ginger, 1 tsp of the rice wine, 1 tsp of the salt, and 1/2 tsp of the MSG. Continue to stir-fry 1 minute. Remove and cool. Mix the uncooked meat with the remaining 1/2 tsp of MSG, 1 tsp of the rice wine, 1 tsp of the salt, soy sauce, sesame oil and a little water. Add the bamboo shoots and cooked meat. Mix well. Divide the filling into 50 portions.
3.Â Â Â Take a pastry circle and place 1 portion of the filling in the center. Pull up the edges of the pastry around the filling to make a cylinder, leaving the top open so the filling is visible and the dumpling resembles a pomegranate. repeat until all the dumplings are made.
4.Â Â Â Place the dumplings in a steamer and steam for 5 minutes over high heat. Sprinkle with the stock and continue to steam until cooked through. Remove and serve.