Ingredients
Lean pork 200 g (about 7 oz), several cabbage or napa cabbage leaves, pork fat 50 g (about 1.8 oz), all-purpose flour 450 g (about 1 lb), water 4 tablespoons.
Seasonings
Bring half a cup of boiling water, half a teaspoon each of salt and cooking wine, 2 teaspoons each of light soy sauce and cornstarch, 1 teaspoon of minced ginger, sesame oil and white pepper to taste, half a tablespoon of shredded ginger, and 2 tablespoons of vinegar.
Instructions
1. Mix the shredded ginger and vinegar together to make a dipping sauce and set aside.
2. Finely mince both the lean and fatty pork together, then add the seasonings and stir until the mixture becomes sticky and firm, then shape into small meatballs.
3. Sift the flour into a large bowl, gradually add boiling water and quickly stir to form a soft dough. Dust your hands with a little flour, then roll the dough into a long log and cut into small rounds. Roll each piece into a thin round wrapper, place a meatball in the center, and shape into small soup dumplings.
4. Grease the steamer basket, line it with cabbage leaves, then grease the leaves as well. Place the small steamed buns in the basket and steam over boiling water for 7-8 minutes. Serve immediately while hot, with the dipping sauce on the side.