Steamed pork dim sum

This popular light snack has its roots in the ancient Silk Road, where it was served at roadside teahouses.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

1 Sift the flour and salt into a large bowl. Make a well in the centre, pour in the egg, and mix well to combine. Add 120ml (4fl oz) of water, a little at a time, until a dough forms. Continue to knead the dough until it is smooth, glossy, and elastic. 2 Place the dough on a lightly floured surface and knead for a further 5 minutes. Cover and chill for 30 minutes. 3 For the filling, place all the ingredients in a large bowl and mix well to combine. Turn the dough out onto a lightly floured surface, roll out very thin, and cut into 7.5-10cm (3-4in) squares. 4 To prepare the dumplings, place 1 tablespoon of the filling in the centre of each square. Wet the edges of the dough and pleat it around the sides of the filling. Pinch a "waist" over the top of the dumpling, leaving the centre open to help the filling cook. Gently press the dumpling to flatten the bottom. 5 Place the dumplings on a greased plate and steam over a pan of boiling water for 10-15 minutes, or until the filling has cooked through. Serve hot with soy sauce for dipping.