Mix salt, egg and pepper with pork in a small bowl. Get another large bowl, mix chopped chive with sesame oil. Then mix well with pork. Cover and fridge.
On a kitchen scale, weight 100g of potato starch+ 25g of wheat starch in a large mixing bowl. Mix with a small pinch of salt. Then stir in 125ml boiling hot water. Cover the lid and set aside for 5 minutes. Transfer to an operating board and knead until smooth.
Covered and rest for 10 minutes. Shape the dough into a long log and then divide into 12 portions. Take one portion out and press into a larger circle, fill with 1 tablespoon of filling and wrap as a pyramid.
Repeat to finish all. Top each one with salted duck egg yolk as decorating. Set up steamers with lined papers and then brush a thin layer of oil on the surface (so your dumplings will not stick to the paper).
Bring water to a boil in a large pot to steam the dumplings for 6-8 minutes. Serve hot! You do not need to prepare a dipping for this pyramid dumpling, but you can prepare a small bowl of red vinegar in any cases that dips are strongly desired.
The Nutrition Facts is based on each single crystal dumpling.