To make Dragon Claws, the dough must be rolled into thin square sheets four fingers wide. The dough balls, both roughly the size of two adult men's fists, yielded quite a lot of dough sheets.
After rolling out the dough sheets, I sprinkled some flour on them and set them aside. Du Xixi took out a piece of somewhat fatty pork leg, and pounded and chopped the meat into a mince at a ratio of 30% fat to 70% lean. After removing the sinews, she chopped it even finer into a paste.
Into the meat paste she added salt, ginger juice, egg, ground pepper, and MSG, then mixed it with a little water to form a meat filling. Adding a little sesame oil completed the filling.
But Du Xixi, inspired by a previous dumpling experience where Ke Lian particularly enjoyed the mushroom pork dumplings, decided to innovate by finely chopping a mushroom and mixing it into the filling.
