| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chinese | Bread/rolls, China, Update, Archived | 1 | Servings |
INGREDIENTS
| 1 | lb | Ground pork or beef |
| 1 | ts | 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 | ts | Salt |
| 1 | ts | Sugar |
| 2 | Tb Wine | |
| 1/2 | ts | MSG (optional) |
| ++++++++++++++++++++++++-MIX TURE B++++++++++++++++++++++++- | ||
| 8 | c | Water |
| 2 | Tb Sugar | |
| 1/2 | ts | Salt |
| 3 | Tb Oil | |
| 8 | ts | Dry yeast |
| 4 | c | Warm water (more or less, according to quality of flour) |
INSTRUCTIONS
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. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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