4 1/2 cups (500 g) of flour, sifted 10 1/2 oz (300 g) of lean boneless pork or mutton, minced 1 teaspoon of salt, or to taste 6 1/2 tbsp (100 g) scallions, chopped 2 teaspoons of ginger, chopped 1/8 teaspoon of five spice powder 1/2 teaspoon of MSG (optional)
Mix the flour with 3 1/2 oz (100 ml) of water to make a dough. knead until smooth and let stand for 30 minutes. To prepare the filling, mix the pork or mutton with 7 oz (200 ml) of water and the salt. Stir in one direction until it becomes a paste. Add the scallions and blend well. divide filling into 100 portions. Divide the dough into 4 portions and roll into long rolls. Cut each into 25 pieces. Flatten each piece and roll into 2 inches (5 cm) circles. Place 1 portion of filling in the center of each wrapper and fold the dough over it, making a bonnet-shaped pouch. Pinch the edges together to seal the dumpling. Repeat until all the dough and filling are used. Bring 8 cups (2 liters) of water to a boil over high heat, Add half the dumplings. Stir them around gently with a ladle, and let the water return to a boil. Add enough cold water to stop the boiling, then bring back to a boil. When the water boils again, add more cold water and bring to a boil a third time. The dumplings will be done when they float to the surface. Remove, drain well, and serve.
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