|1 pounds||Ground pork or beef|
|1 teaspoon||Garlic; minced|
|3 eaches||Tb Onion or leek; chopped|
|5 eaches||Dried mushrooms; soaked in water and chopped|
|1 pounds||Spinach or cabbage; boiled, drained, chopped|
|3 eaches||Tb Sesame oil|
|3 eaches||Tb Salad oil|
|4 eaches||Tb Soy sauce|
|2 eaches||Tb Wine|
|½ teaspoon||MSG (optional)|
|++++++++++++++++++++++++-MIX TURE B++++++++++++++++++++++++-|
|2 eaches||Tb Sugar|
|3 eaches||Tb Oil|
|8 teaspoons||Dry yeast|
|4 cups||Warm water (more or less, according to quality of flour)|
YIELD: 1 RECIPE
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.
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