YIELD 1 RECIPE
MIXTURE A
1 lb Ground pork or beef
1 tsp Garlic, minced
3 Tb Onion or leek, chopped
5 Dried mushrooms, soaked in water and chopped
1 lb Spinach or cabbage, boiled, drained, chopped
3 Tb Sesame oil
3 Tb Salad oil
4 Tb Soy sauce
1 tsp Salt
1 tsp Sugar
2 Tb Wine
1/2 tsp MSG (optional)
++++++++++++++++++++++++-MIX TURE B++++++++++++++++++++++++-
8 cup Water
2 Tb Sugar
1/2 tsp Salt
3 Tb Oil
8 tsp Dry yeast
4 cup Warm water (more or less, according to quality of flour)
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Mix all A ingredients thoroughly in a bowl to form filling for buns. Mix dry yeast with water and add to flour. Add other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a warm place. When dough has risen, knead it again on a flour-sprinkled board and roll it into a long sausage. Cut sausage into 1-inch lengths, flatten these pieces, and roll each out to the size of a saucer to form wrapping. Put 1 tablespoon of filling in center of each wrapping, flute edges of wrapping, bring egdes together to form a sack, and seal by giving a slight twist and pinching with thumb and forefinger. Place buns in steamer rack on a wet cloth and steam for 15 to 20 minutes. Note: Leftover buns may be served after reheating, either by steaming or frying. The filling (A) may also be fried to produce an altogether different and delightful flavor. Source; Mrs. Ma's Chinese Cookbook by Nancy Chih Ma.
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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