Asian Yeast Dumplings

Ingredients

• 1 packet dry yeast (or 40 g fresh yeast)
• 1 cup lukewarm water
• 4.5 cups flour
• 0.25 cup sugar
• 2 tsp sesame oil
• 1 spring onion (finely chopped)
• 1 garlic clove (pressed)
• 250 g grilled pork (very small diced)
• 2 tsp light soy sauce
• 1 tsp sugar
• 2 tsp cornstarch (dissolved in 2 tsp cold vegetable broth)

Instructions

1. 1.

   Dissolve the yeast in lukewarm water. Add 1 cup flour and mix together. Dust with a little flour, cover with a kitchen towel and let rise in a warm place for one hour. Then add the remaining dough ingredients and knead everything into a smooth dough using the hand mixer hook. Cover again and let rise for another two hours. In the meantime heat oil for the filling in a pan and sauté spring onion and garlic. Add the pork and stir-fry, season with sugar, soy sauce, and oyster sauce. Add the prepared cornstarch mixture and bring to a boil once. Set aside and cool.

2. 2.

   Knead the dough again, shape into a long log and cut into 24 pieces.

3. 3.

   Flatten each piece into circles about 6-8 cm in diameter and place a mound of filling in the center of each circle, distributing evenly among all 24 pieces.

4. 4.

   Gather the dough over the filling and press firmly with your fingers to seal. (They should look like small pumpkins.)

5. 5.

   Place the sealed dumplings seam-side up in steamer baskets and steam for 10 minutes in a closed pot over hot water vapor.

6. 6.

   Serve with sweet-sour vegetable.