Steamed dumplings

Yields1 Serving
 1 egg (lightly beaten) 150 ml water 350 g plain flour (extra for dusting) 250 g pork belly slices 150 g onion (finely diced) 50 g butter (plus extra to serve) sunflower oil
1

Firstly make the dough. Mix the egg and water together in a bowl, then gradually add the flour and mix it in well; if you feel that there isn’t enough flour, add slightly more.

2

Knead the dough on a well-floured work surface until it stops sticking to your hands. What you are looking for is a firm (or as we call it in Ukraine, tight), elastic dough.

3

 Wrap the dough in clingfilm and rest in the fridge for 30 minutes to help the gluten relax.

4

Slice the pork into thin strips and then cut it across as finely as you can. You are basically making hand-chopped mince here.

5

Add the onion to the meat in a bowl, then season really well with salt, and mix thoroughly with your hands.

6

Divide the water dough into 2 equal pieces and roll each piece into a sausage shape. Cut each sausage into 10 x 25g pieces.

7

Roll each piece into a rough 12cm square. Place 1 tbsp of the meat mixture in the centre of each square and a tiny knob of the butter on top of the filling. Pull up 2 edges of the square and press them firmly together above the meat.

8

Do the same with the 2 others, creating an X-shape with the edges. Now join the ‘ears’ by joining the corners, turning the X shape into a figure 8 shape.

9

Lightly oil a steamer and pop the manty in. Steam them for 45-50 minutes, or until the filling inside is cooked. Serve with melted butter drizzled on top.

CategoryCuisine

Ingredients

 1 egg (lightly beaten) 150 ml water 350 g plain flour (extra for dusting) 250 g pork belly slices 150 g onion (finely diced) 50 g butter (plus extra to serve) sunflower oil

Directions

1

Firstly make the dough. Mix the egg and water together in a bowl, then gradually add the flour and mix it in well; if you feel that there isn’t enough flour, add slightly more.

2

Knead the dough on a well-floured work surface until it stops sticking to your hands. What you are looking for is a firm (or as we call it in Ukraine, tight), elastic dough.

3

 Wrap the dough in clingfilm and rest in the fridge for 30 minutes to help the gluten relax.

4

Slice the pork into thin strips and then cut it across as finely as you can. You are basically making hand-chopped mince here.

5

Add the onion to the meat in a bowl, then season really well with salt, and mix thoroughly with your hands.

6

Divide the water dough into 2 equal pieces and roll each piece into a sausage shape. Cut each sausage into 10 x 25g pieces.

7

Roll each piece into a rough 12cm square. Place 1 tbsp of the meat mixture in the centre of each square and a tiny knob of the butter on top of the filling. Pull up 2 edges of the square and press them firmly together above the meat.

8

Do the same with the 2 others, creating an X-shape with the edges. Now join the ‘ears’ by joining the corners, turning the X shape into a figure 8 shape.

9

Lightly oil a steamer and pop the manty in. Steam them for 45-50 minutes, or until the filling inside is cooked. Serve with melted butter drizzled on top.

Steamed dumplings