For the dough recipe, click here. The recipe is rather different that it mixes all ingredients together before letting it raise... but it is a lot easier.. though not as nice as my mom's version, but still quite ok.
For the filling, I used some lean (plust bout 10% fat) pork (above the pork leg area), cut in big pieces, marinated with charsiew sauce, sesame oil, pepper and salt, cooked with sauteed shallots and some rice wine. After cooking, cut it to small pieces for filling use.
After filling the dough, leave it to raise and prepared the boiling water for steaming. Steam for 10mins.. done.
For the filling, I used some lean (plust bout 10% fat) pork (above the pork leg area), cut in big pieces, marinated with charsiew sauce, sesame oil, pepper and salt, cooked with sauteed shallots and some rice wine. After cooking, cut it to small pieces for filling use.
After filling the dough, leave it to raise and prepared the boiling water for steaming. Steam for 10mins.. done.
No comments:
Post a Comment