Glassy Steamed Dumplings - flour

Method

• To make the stuffing: blanch the vegetable leaves briefly in hot water, and immediately refresh under the cold tap.
• Drain well, squeeze out excess water; and then chop finely.
• Place about a quarter of the pork in a bowl and add 1 tablespoon of wine, 1 1/2 teaspoons of salt, and several turns of the pepper mill.
• Mix well and set aside.
• Season the wok, then add the peanut oil and heat over a high flame.
• Add the remaining ground pork and stir-fry until it has separated out and is just cooked, splashing in 1 tablespoon wine and 1/2 teaspoon salt as you go.
• When the pork is done, add it to the raw pork with the peanut and sesame oils.
• Add the chopped leaves and mix everything together with a part of chopsticks.
• To make the dough: put the flour into a mixing bowl and make a well in the center: add just enough cold water to make a fairly stiff dough.
• Transfer the dough to a lightly floured work surface and knead vigorously for about 10 minutes, until it is smooth and elastic.
• Cover with a damp kitchen towel and let rest for 30 minutes.
• To make the wrappers: dust the wok surface with potato four or cornstarch.
• Break the dough into 3 or 4 pieces and roll each one into a sausage about 1 inch thick.
• Break or cut each sausage into 1-inch pieces.
• Flatten each piece with the palm of your hand and roll out into a circle about 2 1/2 inches in diameter.
• Pile up the circles with a dusting of potato flour or cornstarch between each layer.
• Take a pile of about 10 circles and put it at the edge of the work surface.
• Use the handle of a wooden spoon to whack the edges of each pile, turning the pile so you can whack all the way round a couple of times.
• This process makes the outer part of each circle thinner than the center and gives the circle a slightly frilly appearance like a lotus leaf.
• When you have finished, the circles should be 3 1/2 - 4 inches in diameter.
• (If you are using store-bought dumpling skins, you can whack them in the same manner to make them larger and their edges thinner.)
• To wrap the dumplings: place a dumpling wrapper in the palm of one hand.
• Place a generous teaspoon of filling in the center and use the fingers of the other hand to draw the edges up into a little bundle.
• Gently squeeze the neck of the bundle and then push its base onto the work surface so that it stands up straight.
• The filling should peep out of the top.
• (The Sichuanese are reminiscent of Chinese leaf cabbages.)
• Place as many dumplings as will fit comfortably into a lightly oiled steamer tray.
• To steam the dumplings: steam the dumplings over a high flame for 3 minutes ,then remove the lid and sprinkle them with a little cold water, taking care to wash away any remnants of the dusting flour.
• Replace the lid and steam for another 3 minutes.
• Serve piping hot.