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