Estes bolinhos de porco distinguem-se pela sua massa única, que utiliza uma combinação de farinha de trigo e fécula de batata. O resultado é uma massa delicada, com uma textura ligeiramente elástica e translúcida após a cozedura a vapor, que envolve um recheio simples mas cheio de sabor.

Ingredientes

Massa:

  • 110 gramas de farinha de trigo
  • 220 gramas de fécula de batata
  • 300 ml de água fervente

Recheio:

  • 300 gramas de carne de porco picada
  • 2 colheres de sopa de molho de soja
  • 1 cebola pequena picada
  • 2 colheres de chá de molho de alho-poró chinês

Preparação

  1. Combine os ingredientes de enchimento, misture bem.
  2. Misture a farinha e o amido em uma tigela e despeje a água fervente. Amassar em uma massa, até ficar homogéneo e uniforme.
  3. Divida em 3 partes. Abra a primeira parte da massa, com cerca de 2 mm de espessura. Cortar círculos, colocar colher de chá de enchimento no meio de cada círculo, bordas molhadas, dobre ao meio e bordas de vedação, junte 2 pontas juntas.
  4. Repita com a massa restante.
  5. Vapor em fogo alto por 7 minutos.
  6. Sirva com molho leve de soja e cebolinha.

For our dumpling aficionados around the world, here is the English version of this recipe.

Oriental Pork Dumplings

These delightful dumplings feature a special kind of wrapper that sets them apart. The dough is made with a blend of wheat flour and potato starch, mixed with boiling water. This creates a wrapper that becomes wonderfully soft, chewy, and slightly translucent when steamed, providing a texture that is a fantastic contrast to the savoury pork filling. It’s similar in style to the dough used for crystal shrimp dumplings (Har Gow).

The filling is kept simple to let the flavour of the pork shine, seasoned with soy sauce and the distinct, garlicky-onion flavour of Chinese chive sauce. If you can’t find Chinese chive sauce, you can substitute it with finely chopped fresh chives mixed with a little minced garlic. For extra texture, consider adding finely chopped water chestnuts or shiitake mushrooms to the pork mixture.

The shape of these dumplings is reminiscent of a tortellini, which makes for a beautiful presentation. They are best served hot from the steamer with a simple dipping sauce. While light soy sauce with spring onions is classic, a splash of rice vinegar or a few drops of chilli oil can add another layer of complexity.

Ingredients

Dough:

  • 110g plain flour
  • 220g potato starch
  • 300ml boiling water

Filling:

  • 300g minced pork
  • 2 tbsp soy sauce
  • 1 small onion, chopped
  • 2 tsp Chinese chive sauce

Method

  1. In a bowl, combine all the filling ingredients and mix well.
  2. Mix the flour and potato starch together in a heatproof bowl and pour in the boiling water. Use a wooden spoon or chopsticks to mix it into a shaggy dough, then knead on a lightly floured surface until smooth and uniform.
  3. Divide the dough into 3 parts. Roll out the first part of the dough until it is about 2mm thick. Cut out circles, place a teaspoon of filling in the middle of each circle, moisten the edges with water, fold it in half and seal the edges, then bring the two corner ends together.
  4. Repeat with the remaining dough and filling.
  5. Steam over a high heat for 7 minutes.
  6. Serve with a dipping sauce of light soy sauce and sliced spring onions.