Steamed Pork Stuffed Dumplings
Comments:	These dumplings are steamed in bamboo steamers. These round steamers can be purchased, in Chinese and specialty gourmet cookware stores, in various sizes, separately or in sets of two or three. For steaming, covered steamer is placed over boiling water, into a wok or a large saucepan.
Servings:	12 dumplings
Ingredients	Preparation
2 tablespoons [30 mL] hoisin sauce 1 1/2 tablespoons [22.5 mL] oyster sauce 1 1/2 tablespoons [22.5 mL] soy sauce 1/2 teaspoon [2.5 mL] sesame oil 8 ounces [227 g] barbecued pork [see Barbecued Pork] 2 tablespoons [30 mL] vegetable oil 2 teaspoons [5 mL] pared grated fresh ginger root 1 clove garlic, crushed 1 1/4 cups [310 mL] water 1 tablespoon [15 mL] cornstarch 4 green onions, finely chopped 3 cups [420 g] all-purpose flour 1 tablespoon [15 mL] baking powder 1/2 teaspoon [2.5 mL] salt 1/4 cup [60 g] shortening or lard 1 teaspoon [5 mL] white vinegar Water Vegetable oil, to brush	Mix together hoisin sauce, oyster sauce, soy sauce and sesame oil. Finely chop barbecued pork; set aside. Heat vegetable oil into a wok or a frypan over high heat. Stir-fry together grated ginger and crushed garlic into hot oil for 1 minute. Stir in hoisin sauce mixture; cook stirring for 2 minutes. Combine 1/2 cup [125 mL] of the water with cornstarch; blend into sauce. Cook stirring until boiling. Lower heat to medium and leave to simmer for 2 minutes. Stir in reserved chopped pork, and green onions; remove from heat. Leave to cool completely. Combine flour, baking powder and salt into a large bowl. Cut or rub in shortening or lard until mixture resembles breadcrumbs. Combine remaining water with vinegar; mix into flour mixture until dough sticks together. Shape dough into a ball. Knead dough 6 to 8 times onto a lightly floured surface. Cover with plastic wrap and leave dough to stand for 20 minutes; uncover and knead dough 4 or 5 times. Divide dough into 12 equal parts; shape each part into a smooth ball. Onto a lightly floured surface, roll each ball into a 5 to 6-inch [13 to 15-cm] in diameter circle. Lightly brush with water around edges. Spoon a heaping tablespoon [15 mL] pork mixture onto the center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together. Cut some waxed paper into twelve [12] 5-inch [13-cm] each squares. Lightly brush one side of paper squares with oil. Place one dumpling, seam side down, onto each square. Place dumplings, with waxed paper, side-by-side into steamer rack over boiling water. Cover and steam dumplings until done, for approximately 20 minutes.