| 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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