Pork Mince Steamed with Salt Fish

Salt fish soak for one night, change the water at least once. Peel off dark skin, discard. Cut salt fish into tender strips, rinse and squeeze until dry. Coarsely chop and stir with nuoc mam sauce and sugar in a wide bowl and set aside.

Pound the minced pork until smooth. In a farling mold and add rice wine, soy sauce, scallions, sugar, salt, black pepper and sesame oil. Mix thoroughly until uniform. Add egg gradually, continuing to stir constantly. Dust with hominy and wheat flour and stir until flour is combined with meat mixture. Divide into 16 portions.

Press salt fish to squeeze out remaining moisture. Mix well with the sesame oil. Divide into 16 portions.

Grease palms with oil and place one meat portion on palm. Press level with fingers of other hand.

Place one unit of saltfish in the center and fold meat over it. Carefully form into a dumpling. Make 16 dumplings in this way.

Steam the dumplings at high temperature for at least 15 minutes and place them on a serving plate with the meat broth. Delicious!

A N N U M B E R! M E N T A N D M E A S U R E ! A N M E R K U N G! Saltfish (or salted cod) was introduced from Canada’s Newfoundland as emergency rations for the natives of the British colonies. It is impossible to trace how saltfish came to Vietnam, but by now g

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