- Cuisine: Chinese-Asian
- Serves: 10 or more
- 450 gm (1 packet) steamed bun flour (see note)
- 250 ml (1 cup) milk
- 100 gm caster sugar
- 1 tsp vegetable oil
- 1 kg boneless pork belly
- 100 gm (10cm piece) ginger, thinly sliced
- 100 ml soy sauce
- 6 white peppercorns, crushed
- 500 ml (2 cups) chicken stock
- 2 tbsp vegetable oil
- 10 golden shallots, finely chopped
- 8 garlic cloves, finely chopped
- 400 gm Chinese cabbage, thinly sliced
- 1 tsp rice wine vinegar
Shanghai chilli vinegar
- 2 tbsp Fu Chi chilli bean sauce (see note)
- 1 tbsp Chinese brown vinegar (see note)
- 2 tsp light soy sauce, or to taste
Prep time 50 mins, cook 3 hrs 30 mins
For braised pork, preheat oven to 150C. Combine pork belly with ginger, soy and peppercorns in a roasting pan and rub to coat pork. Add chicken stock and roast until very tender (3 hours). Cool, remove pork from stock (discard stock), weight with a large plate, refrigerate until firm (overnight), then remove skin (discard) and cut into 3cm squares.
Combine flour, milk and sugar in a bowl, add oil, mix to form a dough, turn onto a lightly floured surface and knead to form a ball (3-4 minutes). Cover and set aside to rest (30 minutes).
For cabbage filling, heat oil in a large frying pan over medium heat, add shallot and garlic and stir occasionally until golden (2-3 minutes). Add cabbage and 1 tsp sea salt flakes and stir occasionally until tender (3 minutes). Stir in rice wine vinegar and set aside to cool.
For Shanghai chilli vinegar, combine ingredients in a bowl and set aside.
Weigh dough into 24 even balls, then roll into 10cm rounds on a lightly floured surface. Top with a thin layer of cabbage mixture, place a piece of pork belly on top. Brush edges of dough with water, pull dough over pork belly to enclose, pinch to seal. Place on baking paper, sealed side down, and steam in batches in a steamer placed over boiling water until dumplings rise (6 minutes). Serve hot with Shanghai chilli vinegar for dipping.