Coordination Lim Tsiao Hui Photography Zaphs Zhang Art Direction & Styling Nikki Ho
By LOH KAH POH, senior dim sum chef of Wan Hao.
Makes about 40.
For the pork stock jelly (zhu pi dong):
300g pig skin*
140g spring onions
140g old ginger
For the filling:
500g pork belly, minced
1⁄2 tbsp salt
11⁄2 tbsp cornstarch
35ml light soya sauce
50ml dark soya sauce
A pinch of white pepper
11⁄2 tbsp sugar
70ml cooking oil
A drizzle of sesame oil
40g spring onions, chopped
50g ginger, minced
For the dough:
500g rice flour 8
80g dough fat*
1 egg yolk
*Pig skin is available at wet markets. Get your butcher to remove the fat from the pig skin. Dough fat is available at baking supply stores like Phoon Huat (171 Bencoolen Street).
1 Blanche the pig skin in hot water. Drain, and mix it with the rest of the ingredients for the pork stock jelly, then steam or double-boil the mixture for 3 hours. Pour the liquid through a sieve and discard the residue. Chill overnight until it sets to a jelly-like consistency.
2 To make the filling, mix the pork belly, salt, cornstarch and water together. Add the light and dark soya sauces, pepper and sugar, and mix well. Finally, mix in the cooking oil and sesame oil. Chill for 30min.
3 Remove the pork stock jelly from the chiller and mince it.Add it to the filling with the spring onions and ginger.
4 To make the dough, place the flour on a work surface and make a well in the centre. Add the dough fat, egg yolk and water in the well and knead until a dough forms. Shape it into a rectangular block and set aside for 15min.
5 Slice a piece off the block and roll it into a 2cm-thick log. Portion the log into 3cm pieces.
6 Flatten each piece into a thin circle using a thin rolling pin. Set aside for 2min.
7 Place 1 tbsp of filling on each wrap. Make multiple pleats around the edge and pinch them all together at the top to seal.Twist slightly to tighten it. Place in a bamboo steamer lined with parchment paper and steam for 5min.
This story was first published in Simply Her November 2015.