Ingredients
900g mince pork + 100g lard
OR
1kg minced pork, about 1/3 of which should be from belly pork.
2.5 chinese soup bowls of corn flour
1 chinese soup bowl of dried cuttle fish (about 20 pieces)
1.5 teaspoons of salt, dissolved in half a chinese soup bowl of water.
1 chinese soup bowl of hot water.
1 teaspoon of black soy sauce
2.5 chinese table spoons of light soy sauce.
Method
1) In a large bowl, mix the mince meat and the cuttlefish.
2) Mix in one bowl of the corn flour. Throughly.
3) Mix in half the bowl of hot water.
4) Mix in the second bowl of flour. Slowly. Like, 1/3 at the time.
5) Add the salt water.
6) Start mixing in the rest of the flour. If it's smeary, it's to wet. The right consistency is when it rolls cleanly off the bowl.
7) Make in to ball roughly the diameter of a small bouncy ball. Steam for 15 minutes.
