IllustrationYeasted Dough for King Dumplings (Wang-mandu)
Dumplings & street food
This recipe is shown exactly as the chef wrote it. Serving-size math isn't ready for this one yet. The amounts are based on About 410 g of yeasted dough.
Ingredients
- Medium-strength flour8.8 oz
- Active dry yeast5 g
- Baking powder1 tsp
- Sugar20 g
- Warm water130 ml
How to make it
- 1
Dissolve the yeast and part of the sugar in warm water under 40°C and let it activate 5 minutes.
- 2
Mix the flour, baking powder and remaining sugar, then pour in the yeast water.
- 3
Knead 8–10 minutes until the surface is smooth.
- 4
Cover and proof in a warm place 60 minutes, until about doubled.
- 5
Punch down, divide to size, and rest 10 minutes.
- 6
Fill and shape, set in the steamer, and give it a 2nd proof of 20 minutes.
- 7
Steam 15 minutes over high steam, turn off the heat, and open the lid after 5 minutes.
From Bob Kim's recipe book