Estes bolinhos de massa, conhecidos como dumplings, são um clássico da culinária asiática. A sua massa delicada e o recheio suculento de porco marinado com gengibre e óleo de sésamo fazem deles um petisco ou entrada irresistível, perfeito para partilhar. Cozidos a vapor, mantêm toda a sua suculência e sabor.

Ingredientes

Massa de Bolinho:

  • 250 gramas de farinha de trigo, peneirada
  • 150 ml de água fria

Recheio:

  • 250 gramas de carne de porco desossada magra, picada
  • 2 colheres de sopa de molho de soja leve
  • 1/2 colher de sopa de vinho de arroz
  • 2 colheres de sopa de gengibre fresco picado
  • 1/2 colher de chá de açúcar
  • 3 colheres de sopa de óleo de sésamo

Preparação

  1. Misture a carne de porco com o molho de soja, vinho de arroz, gengibre e açúcar. Marinar cerca de 30 minutos. Junte o óleo de sésamo e misture bem.
  2. Adicione 150 ml de água fria gradualmente à farinha e misture em uma massa. Deixe descansar cerca de 10 minutos.
  3. Sove a massa novamente, cortada ao meio. Estenda parte da massa e corte círculos de 7 a 8 cm.
  4. Coloque cerca de 1 a 1 1/2 colher de chá de recheio em cada círculo e aperte as bordas juntas no topo e torça-o para criar um efeito de pregas.
  5. Coloque o bolinho de massa em um vaporizador e deixe cozinhar por 8 minutos em fogo alto.
  6. Sirva com soja, óleo de sésamo, gengibre e molho de cebolinha.

For our readers who enjoy the art of dumpling making, here is the English version of this recipe.

Juicy Steamed Dumplings

Steamed dumplings are a cornerstone of Chinese cuisine, beloved across the world for their delicate wrappers and flavourful, juicy fillings. This recipe provides a fantastic introduction to making classic pork and ginger dumplings from scratch. The process is a rewarding labour of love, resulting in tender parcels that are far superior to their store-bought counterparts.

The secret to a great dumpling lies in both the wrapper and the filling. A simple hot water dough, as used here, is soft and pliable, making it easy to roll and pleat. The pork filling is seasoned with classic ingredients like soy sauce, ginger, and sesame oil, which create a wonderfully aromatic and savoury interior. Don’t skip the marinating time, as it allows the flavours to penetrate the meat deeply.

These dumplings are best served hot, straight from the steamer, with a dipping sauce on the side. A simple mixture of soy sauce, a little rice vinegar, and some finely sliced ginger or spring onions is all you need. While perfect as an appetiser, they can also form part of a larger meal, served alongside other dim sum dishes or a simple stir-fried vegetable.

Ingredients

Dumpling Dough:

  • 250 grams all-purpose flour, sifted
  • 150 ml cold water

Filling:

  • 250 grams lean boneless pork, minced
  • 2 tbsp light soy sauce
  • 1/2 tbsp rice wine
  • 2 tbsp finely chopped fresh ginger
  • 1/2 tsp sugar
  • 3 tbsp sesame oil

Method

  1. In a bowl, mix the minced pork with the soy sauce, rice wine, ginger, and sugar. Let it marinate for about 30 minutes. Just before using, stir in the sesame oil and mix well.
  2. Gradually add the 150ml of cold water to the flour and mix to form a dough. Let it rest for about 10 minutes.
  3. Knead the dough again until smooth, then cut it in half. Roll out one part of the dough thinly and cut out 7-8cm (approx. 3-inch) circles.
  4. Place about 1 to 1 1/2 teaspoons of the filling onto each circle. Pinch the edges together at the top and twist to create a pleated effect.
  5. Place the dumplings in a steamer basket (lined with parchment paper or cabbage leaves to prevent sticking) and steam over a high heat for 8 minutes.
  6. Serve with a dipping sauce made from soy sauce, sesame oil, ginger, and spring onions.