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1
To make the stuffing: blanch the vegetable leaves briefly in hot water, and immediately refresh under the cold tap.
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2
Drain well, squeeze out excess water; and then chop finely.
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3
Place about a quarter of the pork in a bowl and add 1 tablespoon of wine, 1 1/2 teaspoons of salt, and several turns of the pepper mill.
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4
Mix well and set aside.
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5
Season the wok, then add the peanut oil and heat over a high flame.
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6
Add the remaining ground pork and stir-fry until it has separated out and is just cooked, splashing in 1 tablespoon wine and 1/2 teaspoon salt as you go.
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7
When the pork is done, add it to the raw pork with the peanut and sesame oils.
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8
Add the chopped leaves and mix everything together with a part of chopsticks.
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9
To make the dough: put the flour into a mixing bowl and make a well in the center: add just enough cold water to make a fairly stiff dough.
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10
Transfer the dough to a lightly floured work surface and knead vigorously for about 10 minutes, until it is smooth and elastic.
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11
Cover with a damp kitchen towel and let rest for 30 minutes.
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12
To make the wrappers: dust the wok surface with potato four or cornstarch.
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13
Break the dough into 3 or 4 pieces and roll each one into a sausage about 1 inch thick.
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14
Break or cut each sausage into 1-inch pieces.
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15
Flatten each piece with the palm of your hand and roll out into a circle about 2 1/2 inches in diameter.
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16
Pile up the circles with a dusting of potato flour or cornstarch between each layer.
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17
Take a pile of about 10 circles and put it at the edge of the work surface.
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18
Use the handle of a wooden spoon to whack the edges of each pile, turning the pile so you can whack all the way round a couple of times.
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19
This process makes the outer part of each circle thinner than the center and gives the circle a slightly frilly appearance like a lotus leaf.
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20
When you have finished, the circles should be 3 1/2 - 4 inches in diameter.
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21
(If you are using store-bought dumpling skins, you can whack them in the same manner to make them larger and their edges thinner.)
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22
To wrap the dumplings: place a dumpling wrapper in the palm of one hand.
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23
Place a generous teaspoon of filling in the center and use the fingers of the other hand to draw the edges up into a little bundle.
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24
Gently squeeze the neck of the bundle and then push its base onto the work surface so that it stands up straight.
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25
The filling should peep out of the top.
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26
(The Sichuanese are reminiscent of Chinese leaf cabbages.)
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27
Place as many dumplings as will fit comfortably into a lightly oiled steamer tray.
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28
To steam the dumplings: steam the dumplings over a high flame for 3 minutes ,then remove the lid and sprinkle them with a little cold water, taking care to wash away any remnants of the dusting flour.
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29
Replace the lid and steam for another 3 minutes.
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30
Serve piping hot.
