Chinese Cookbook: Steamed Pork and Spring Onion Baozi

1. Combine the minced pork with half of the chopped spring onion, 1 tablespoon of soy sauce, 1 tablespoon of vinegar, 1 teaspoon of salt, and 1 teaspoon of cornflour. Set aside.

2. Mix the yeast with a little water until it forms a paste. Combine with the flour and slowly add the water until the dough is formed. Keep adding flour or water or both until you get the dough to a slightly sticky but flourless consistency. Set aside for approximately 30 minutes in a bowl and cover with a damp cloth or plastic bag to rise.

3. In a steam basket or dumpling pot, place either a small damp cloth or parchment paper over the slotted holed insert (you can either place this in any pot or use one that comes with its own) over hot water. Cover and leave.

4. Split the dough into equally sized segments and roll into balls. Flatten and with a rolling pin, roll out the edges until a circle is formed. Take a little of the minced meat and place in the center. Pinch the edges of the dough together while rotating the dumpling in the palm of your hand until you have enclosed the meat entirely inside the dough to form a dumpling.

5. Place the dumplings into the steam basket or pot and steam over a medium-high flame. Steam for 15 minutes or until the dumplings have doubled in size and the dough and meat is cooked through.

6. Serve on a plate and sprinkle with the remaining spring onions.

Serve with a mixture of dark vinegar and soy sauce for dipping!

Photos: Nicole Bonnah