15 g (1 tbsp) sugar approx.
300 ml (1/2 pt) warm water
20 g (1 1/2 tbsp) dried yeast
450 g (1 lb) strong or plain flour
5 g (1 tsp) salt
15 g (1 oz) lard, for greasing
for the filling
225 g (8 oz) roast pork, very finely chopped
a little oil for frying
1 clove garlic, peeled and crushed
20 g (2 tbsp) chopped spring onion
20 ml (1 1/2 tbsp) canned baked beans, mashed
7.5 g (1/2 tbsp) sugar
5 g (1 tsp) cornflour, mixed to a paste with a little water
300 ml (1/2 pt) warm water
20 g (1 1/2 tbsp) dried yeast
450 g (1 lb) strong or plain flour
5 g (1 tsp) salt
15 g (1 oz) lard, for greasing
for the filling
225 g (8 oz) roast pork, very finely chopped
a little oil for frying
1 clove garlic, peeled and crushed
20 g (2 tbsp) chopped spring onion
20 ml (1 1/2 tbsp) canned baked beans, mashed
7.5 g (1/2 tbsp) sugar
5 g (1 tsp) cornflour, mixed to a paste with a little water
method
1. Dissolve the sugar in half the water then sprinkle into the yeast. Stir and leave for 10 - 15 minutes until the mixture is frothy.
2. Meanwhile sift the flour and salt together in a bowl and leave in a warm place or put into a food processor.
3. Stir in the yeast mixture with sufficient of the remaining water to make a soft but not sticky dough.
4. Knead for 1 minute in a food processor, or on a floured board by hand for 10 minutes.
5. Pop into a large, oiled plastic bag, seal the top and leave in a warm place until it doubles in size.
6. Knock out the air bubbles and knead again for 5 minutes or 30 seconds in the food processor.
7. Put the pork on a plate. Heat the oil and fry the garlic, then add pork, spring onions and crushed bean sauce (this can be done in a pestle and mortar).
8. Add sugar and thicken slightly with the cornflour paste. Draw from the heat and cool.
9. Divide the dough into 16 pieces; roll each out into 7.5 - 10 cm (3 - 4 in) rounds.
10. Place a spoonful of filling into the centre of each and gather up the sides and cover the filling. Twist the top to seal.
11. Set on cheesecloth or baking parchment in a steamer and leave to double in size.
12. Cook over fast-boiling water for 30 - 35 minutes or until done.
2. Meanwhile sift the flour and salt together in a bowl and leave in a warm place or put into a food processor.
3. Stir in the yeast mixture with sufficient of the remaining water to make a soft but not sticky dough.
4. Knead for 1 minute in a food processor, or on a floured board by hand for 10 minutes.
5. Pop into a large, oiled plastic bag, seal the top and leave in a warm place until it doubles in size.
6. Knock out the air bubbles and knead again for 5 minutes or 30 seconds in the food processor.
7. Put the pork on a plate. Heat the oil and fry the garlic, then add pork, spring onions and crushed bean sauce (this can be done in a pestle and mortar).
8. Add sugar and thicken slightly with the cornflour paste. Draw from the heat and cool.
9. Divide the dough into 16 pieces; roll each out into 7.5 - 10 cm (3 - 4 in) rounds.
10. Place a spoonful of filling into the centre of each and gather up the sides and cover the filling. Twist the top to seal.
11. Set on cheesecloth or baking parchment in a steamer and leave to double in size.
12. Cook over fast-boiling water for 30 - 35 minutes or until done.
serving amount
makes 16
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