INGREDIENTS

INSTRUCTIONS

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.
Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16" long and 1 1/2" wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball
with the palm of your hand into a 3" diameter circle. Place a heaping
teaspoon of filling mixture in center of each dough round, and gather up
edges to enclose filling, twisting edges together and pressing to seal.
Repeat with remaining dough and filling, covering buns with plastic wrap.
WARNING: This takes a little practice, so I'd recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)
Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2" water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1" apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20
minutes. Repeat with remaining buns, adding water to pan as necessary. (I
did this in my Black and Decker steamer, which only allowed for 4 dumplings
at a time. I filled the water to the highest water mark, refilling after
steaming 8 dumplings.)
Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.
Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)
Enjoy! The recipe also says that you can use other veggies and sauces --
try chopping up your favorite ff chinese dish and making it into a filling!
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
[Volume 14 Issue 11] Jan. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe collections
copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip

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