| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Chinese |
Chinese, Breads |
12 |
Servings |
INGREDIENTS
|
|
**** NO E ***** |
| 1 |
c |
Roast pork ( may use fresh pork; fried) |
| 4 |
|
Fresh shrimps; boiled and chopped > |
| 1 |
|
Stalk green onion; chopped |
| 1 |
ts |
Oyster sauce |
| 1 |
ts |
Soy sauce salt to taste |
| 3/4 |
ts |
Yeast |
| 2/3 |
tb |
Sugar warm water |
| 1 |
ts |
Salt |
| 1 |
tb |
Shortening |
| 4 1/2 |
c |
Flour >> |
INSTRUCTIONS
ROBYN THOMPSON (WCPP84B
PORK FILLING
BUNS
FILLING: Mix ingredients and let stand for 10 minutes. BUNS: Dissolve
yeast in warm water; add shortening; sugar, salt and flour. Knead until
smooth (slightly). Dough must be stiff. Then cut dough into approximately 2
inch balls, flatten in the palms of hands and fill them with about 2
tsp of the pork filling, placing them on white paper 2-1/2" x 2-1/2"
square. Let rise for about 1-1/2 to 2 hours. Steam 20 minutes.
Formatted by Elaine Radis BGMB90B; JANUARY, '93
Posted to MC-Recipe Digest V1 #174
Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
<steven.h.bergstein@ac.com>
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