1. Mix the flour and baking powder with 9oz (250 ml)
water. Knead until smooth and elastic, then
cover with a warm wet cloth and let rise.
2. Place mutton in a bowl with 5 oz (150 ml) of
water and the salt.
3. Stir in one direction until it becomes a paste.
4. Mix the turnips and scallions together and mince.
5. Squeeze off any excess water and add to the
6. Stir in MSG, ginger, five-spice powder, 2 tbsps
of the sesame oil, and the soy sauce, and mix
7. Knead the dough for 3 minutes.
8. Divide the dough into 4 pieces.
9. Divide the pieces into 3/4 inch or 12 g balls.
10. Divide the filling into as many portions as
there are dough balls.
11. Roll the balls into flat circles about 3 inches
(7 to 8 cm) in diameter.
12. Place some filling int the centre of each round
and pinch the edges together to make a dumpling.
13. Repeat until all the filling is used.
14. Heat 1 tsp of oil in a flat pan until it starts
15. Arrange the dumplings (they may need to be
cooked in more than 1 batch) in the pan pinched
side down, and add enough water to half cover them.
16. Cover the pan and saute the dumplings for about
5 minutes, or until the bottoms are lightly
browned but there is still water in the pan.
17. Turn the dumplings upside down and continue
sauteing them until all the water evaporates.
18. Trickle the remaining 3 tbsps of sesame oil into
the pan around the dumplings.
19. Turn them over and continue to saute for 1 to 2
minutes, or until crisp.
20. Remove and ser aside.
21. Heat another 1 tsp of oil and repeat until all the dumplings