| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
China, Ham/pork, Archived |
10 |
Buns |
INGREDIENTS
| 1 |
tb |
Yeast |
| 1/2 |
c |
Warm water |
| 1/4 |
ts |
Salt |
| 1 |
c |
All-purpose flour |
| 3 |
|
Scallions, minced (white part only) |
| 1/2 |
ts |
Grated fresh ginger |
| 2 |
tb |
Oil, peanut |
| 1/2 |
lb |
Ground pork sausage |
INSTRUCTIONS
DOUGH
-
FILLING
1. For the buns, dissolve the yeast in the water.
Stir in the salt, and mix in the flour. 2. On a flat surface, knead dough
5 minutes or until smooth and elastic. 3. Place dough in an oiled dish,
turn over so the top is coated with oil, cover with a cloth, and let rise
in a warm spot for 1 hour. 4. For the filling, saute the scallions and
ginger in the oil. 5.
Add the sausage and brown well, mashing the meat into small pieces. Remove
from the heat, and set aside. 6.
To assemble, punch down the dough and place on a flat surface. Break off
egg-sized pieces, and pat into 3 inch circles. 7. Place 1 tablespoon of
pork mixture in the center of each circle. Bring two opposite dough edges
over the mixture and seal. Cut off excess dough from the remaining sides,
leaving enough to seal in the pork. Gently seal the sides and tuck under
along the seam, forming mineature loaves. 8. Cover and let rise for 15 to
20 minutes. 9. Over boiling water, place the buns well apart in a steamer
basket to allow for expansion. Cover and steam for 5 to 10 minutes or until
the surface glistens and is firm to the touch.
Serve warm. Makes 10 to 12 buns.
Posted by D.ADAMS44 [DAVID]
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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