1) First make the dough by placing all the ingredients in a bowl and knead until fully combined. 2) Let the dough rest by covering it with a cloth so it doesn’t dry out. 3) Once ready, roll out the dough and cut into discs of about 10 cm diameter. 4) Now make the stuffing. In a pan, add the oil and ground pork, let it cook for about 5 minutes and then add the rest of the ingredients, stir and turn off the heat and let cool. 5) To serve, place a spoonful of stuffing in the middle of each disc of dough. 6) Close them as if they are bags and place them on a bamboo steamer, resting on a piece of paper. Steam for about 8 minutes.
Information:
4
2 hours
Normal
FOR THE DOUGH:
200g flour
100 - 150ml warm water
9g La Rustichella Truffle Powder
FOR THE STUFFING:
17ml sesame oil
200g ground pork
8.5g grated ginger
40ml concentrated chicken broth
8.5g sugar
50g La Rustichella Sliced Truffle Carpaccio
5ml soy sauce
Salt and pepper
