Simplified Chinese Meat Dumplings

Ingredients

• 500 g ground meat (unexpired meat, such as pork or beef)
• 1 tbsp light soy sauce
• 0.25 cup scallion and ginger water (water infused with sliced scallions and ginger)
• 1 tbsp oyster sauce
• 1 tsp chicken bouillon
• 2 tbsp corn starch (for the meat mixture)
• 1 tbsp edible oil
• salt (to taste)
• 1 cup all-purpose flour (for coating)
• water (for dipping)

Steps

1. 1

   In a large mixing bowl, combine the ground meat with light soy sauce, scallion and ginger water, oyster sauce, and chicken bouillon.

2. 2

   Stir the mixture well in one direction until the liquid is absorbed and the meat becomes sticky.

3. 3

   Add corn starch, edible oil, and salt to the meat mixture.

4. 4

   Mix thoroughly until all ingredients are well combined.

5. 5

   Pinch off a portion of the meat mixture and give it a tight massage with your hands, then shape it into a large ball. Repeat with the remaining mixture.

6. 6

   Place all-purpose flour in a shallow dish. Evenly coat each meat ball with the flour.

7. 7

   Quickly dip the flour-coated meat ball into a bowl of clean water.

8. 8

   Immediately coat the meat ball in the flour one more time, ensuring a thick, even layer forms.

9. 9

   Place the prepared dumplings into a bamboo steamer.

10. 10

    Steam the dumplings over boiling water for half an hour (30 minutes).

11. 11

    Dish up and serve immediately.

Notes

Scallion and ginger water is made by soaking sliced ginger and crushed scallions in warm water for 10-15 minutes, then straining. This technique adds moisture and aromatics to the meat without adding fibrous bits.

Nutrition per serving

• dumplings
• dim sum
• Chinese
• steamed
• meatballs
• pork
• main course
• comfort food