CRISPY PORK AND LEEK PAN-FRIED BAO-DUMPLINGS

Instructions

1. For dough – Mix the plain flour, caster sugar, fast-action dried yeast and make a well in the middle.
2. Add the water, sunflower oil, and rice vinegar and mix well
3. Knead the dough for 10-15 minutes or until smooth
4. Place in a lightly oiled bowl, cover, and leave to rise for 30 minutes or until doubled in size
5. While the dough is rising, make the filling by placing all the ingredients in a bowl and mixing with your hands until all combined. Set aside
6. Make the spring onion oil by heating the oil in a saucepan until hot but not smoking. Add the spring onions, shallots, and ginger
7. Heat through for 30 seconds, then turn off the heat and add the remaining ingredients
8. Taste, adjust salt, cool, and remove into a clean jar
9. Back to the dough now! Tip the dough out onto a clean work surface and punch it down
10. Flatten the dough with your hands, then sprinkle over the baking powder and knead for another 5 minutes
11. Roll out the dough into a long sausage shape, about 3cm thick, then cut into pieces that are about 2cm  wide – you should have 40  pieces
12. Shape them into balls
13. Use a rolling pin to roll out each ball into a round shape about 3mm thick.
14. Fill each wrapper with 1 tablespoon of filling.
15. Fold the dumpling by pleating & lightly pulling the edges repeatedly 
16. When the dumpling is almost completely pleated, pinch the edges together and twists slightly to seal it
17. In a saucepan on medium heat, heat some oil, add the dumplings, and pan-fry until the bottoms are crisp and golden
18. Pour enough water into the pan over the dumplings about halfway
19. Cover with the lid and steam for 7-8 minutes until all the water is gone
20. Remove dumplings into a serving plate and serve hot with soya sauce, chilli oil, and spring onion oil
21. Enjoy!