Chinese Yeast Balls with Meat Filling

Ingredients

• 400 g flour
• 0.5 cube fresh yeast
• 1 tsp sugar
• 1 tsp salt
• flour (for working)
• 250 g pork meat (loin or fillet)
• 150 g Chinese cabbage
• 2 Spring Onions
• 1 red chili pepper
• 1 handful coriander leaves
• 1 tbsp soy sauce
• a pinch brown sugar
• 1 tsp Sesame oil
• flour (for working)
• sesame oil (for the steamer basket)

Instructions

1. 1.

   Put the flour in a bowl and form a well in the middle. Crumble the yeast and mix with about 220 ml lukewarm water, the sugar and a little flour. Cover and let rise for about 30 minutes. Then knead in the salt and the remaining flour into a smooth dough. Let it rise again for another 30 minutes. Finally knead on a floured work surface and cover to rise for an additional 30 minutes.

2. 2.

   For the filling, rinse the pork, pat dry and cut into small cubes. Wash, trim and shake dry the Chinese cabbage, then chop finely. Clean the spring onions and slice into rings. Wash the chili pepper, halve it, clean and finely chop. Rinse the coriander leaves, shake dry and also finely chop. In a bowl combine the chili, spring onions, cabbage and pork, seasoning with soy sauce, sugar and oil.

3. 3.

   Knead the dough again on a floured surface. Roll into a strand and cut into 12 pieces. Pinch each into an 8-10 cm circle, placing a small amount of filling in the center. Bring up the edges, form small pouches and seal well. Place in a greased bamboo steamer basket, cover, and steam over hot water for about 20 minutes. Remove and serve.