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Ingredients Jump to Instructions ↓

  1. 1 1/2 lbs pork (chopped fine, or ground pork)

  2. 2 teaspoons fresh ginger (grated)

  3. 20 ounces water chestnuts (a 1 pound 4 ounce can, Supa says, except for fresh, bamboo shoots are too strong)

  4. 1 large onion (chopped)

  5. 4 tablespoons oyster sauce

  6. 1 teaspoon pepper (freshly ground)

  7. 5 garlic cloves (chopped)

  8. 1 1/2 teaspoons salt

  9. 1 tablespoon sweet soy sauce

  10. 1 tablespoon light soy sauce

  11. 1 tablespoon sugar

  12. 1 tablespoon sesame seed oil

  13. 32 ounces flour (2 - 16 ounce packages Saigon dia-bao a mixed flour, salt, and baking soda found in Asian store)

  14. 2 cups milk

  15. 1 cup sugar

  16. 2 tablespoons vegetable oil

  17. 4 -8 tablespoons flour

Instructions Jump to Ingredients ↑

  1. Mix filling ingredients in a large bowl.

  2. Transfer to covered container and refrigerate while making the buns.

  3. Cut wax paper into 24 - 3" squares.

  4. Put bottom of water filled steamer over high heat and cover.

  5. Put 2 packages of mix in bowl and add sugar.

  6. Mix,.

  7. Add flour and oil, and mix with hands in bowl, adding any additional flour as needed to keep from being too sticky.

  8. Knead in bowl 10 minutes.

  9. Cover and let rest 10 minutes.

  10. Knead again for 5 minutes.

  11. Pinch off golf ball sized pieces of dough, and flatten into 4" rounds.

  12. Put generous spoonful of filling in center and pinch to close.

  13. Place on wax paper squares and put in steamer trays.

  14. Put trays on top of steamer bottom, adjust heat, cover, and steam for 15-20 minutes.

  15. Serve in individual steamer baskets (if you are so fortunate to have them) or on platter.

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