-
Make the wrappers for the
dumplings by putting the flour in a mixing bowl.
-
Make a well in the center,
add the eggs and baking soda and mix well.
-
Knead the dough on a
lightly floured surface until it is smooth.
-
Roll the dough into a
"sausage", approximately 4cm in diameter, covering it with a towel
and leave to stand for 20 minutes.
-
Pull the dough apart and
roll the pieces between your palms into small balls approximately
2-3cmc in diameter.
-
Flatten each ball
slightly, dust with flour and roll out into a thin pancake.
-
Soak the black mushroom in
hot water for 30 minutes. Cut off and discard the stems and finely
dice the caps.
-
Cut the fillet of pork fat
into small cubes and mix the pork and mushroom pieces with the
marinade ingredients, stirring with a fork until the mixture
becomes sticky.
-
Place one wrapper in the
palm of your hand.
-
Put 1 teaspoon of the
filling in the center of the wrapper and squeeze the edges gently
together until it looks like a change-purse, but leave the top
open.
-
If you wish, trim away any
excess wrapper, but this is not essential.
-
Continue until all the
wrappers are used.
-
Steam over a high heat for
10 to 15 minutes.
-
Serve hot.
