Ingredients
Pork 200 g (about 7 oz), carrot 150 g (about 5.3 oz), dried shiitake mushrooms 12.5 g (about ¼ oz), cilantro 1 sprig, wheat starch 325 g (about 11.5 oz), water 450 g (about 2 cups).
Seasonings
50 g potato starch, 75 g cornstarch, 3 tablespoons oil, 3/4 teaspoon salt, 1 teaspoon sugar, 2 teaspoons light soy sauce, 2 teaspoons salt, 1/2 teaspoon potato starch, sesame oil and white pepper to taste.
Instructions
1. Wash the cilantro and pick the leaves; soak the shiitake mushrooms until soft, then dice them together with the pork, carrot, and meat; heat a wok, add 1 tablespoon of oil and stir-fry the diced ingredients, then add the seasonings and mix well to form the filling, let it cool.
2. Sift together the wheat starch, cornstarch, and chestnut flour, bring water and salt to a boil, turn off the heat, pour in the dry ingredients and stir quickly until combined, cover for 3 minutes, then remove and knead in oil until the dough is very smooth, roll it into a long log, cut into small pieces, flatten each into a thin round wrapper, fill with the prepared filling and a cilantro leaf, brush with oil and arrange on a plate, then steam in a bamboo steamer over boiling water for 10 minutes. These dumplings have thin, delicate skins and a beautiful filling that is truly mouthwatering.