Chinese Recipe : Steamed Dumpling with Meat & Vegetable Filling

Dissolve the yeast and sugar in water. Leave in a warm place for 15 minutes until frothy.

Sift the flour into a mixing bowl. Gradually pour in the yeast mixture and milk and mix to a smooth, firm dough.

Put the dough on a lightly floured surface and knead well for 10 minutes. Leave in a warm place for 1 ½ to 2 hours, or until the dough has doubled in bulk.

Meanwhile, prepare the filling. Mix together the pork, scallions, soy sauce and sesame seed oil. Mix the cabbage with the salt and leave for 5 minutes, then squeeze dry, discarding the salty water. Add the cabbage to the pork and mix well.

Knead the dough for about 5 minutes, then form into a long sausage shape, 2 inches in diameter. Slice the roll into about twenty-four 1 inch thick rounds. Flatten each round with the palm of the hand, then with a rolling pin, roll out each piece until it is 4 inches in diameter.

Place 2 tbsps of the pork filling in the centre of each round. Gather the sides over the filling to meet at the top, then twist the top to close tightly. Let the dumplings rest for 20 to 30 minutes.

Place the dumplings on a damp cloth on the bottom of a steamer, leaving 1 inch space between each. Steam vigorously for 20 minutes. Serve hot.