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Ингредиенты
- 3/4 lb Pork loin, boneless Hoisin sauce
- 1 tsp Cornstarch
- 1 tsp Salt
- 1/2 tsp Soy sauce
- 1 dsh White pepper
- 2 Tbsp. Oyster sauce
- 1/4 c. Chicken broth
- 2 x Scallions
- 1 c. Lowfat milk, scalded
- 1/4 c. Sugar, (I add in a little more)
- 1 Tbsp. Shortening
- 1/4 tsp Salt
- 1 pkt Yeast, dry
- 2 Tbsp. ,Water, hot
- 1 x Egg white (opt)
- 3 c. Flour
Инструкции
- Filling: Cube meat and stir fry in some oil with chopped onion. (mush- rooms and bamboo shoots can also be added) Cook meat till no longer pink.
- Add in chicken broth to pan. Heat to boiling, then cook covered for Stir oyster sauce and cornstarch into 1 Tbsp. water, add in to pan. Cook some more till thickened.
- Dough: Do the usual stuff about scalding lowfat milk, then stirring in sugar, shortning, and salt; cooling the lowfat milk mix; proofing the yeast; etc.
- Stir the yeast and egg white into lowfat milk mix, then pour over 3 c. flour in bowl and stir till smooth. Add in more flour till dough is easy to handle.
- Knead, let rise, and punch down. Divide dough into 20 pcs, roll each piece into 3 inch circle. Put 1 Tbsp. of filling in center, then twist to seal. Place on 3 inch square of waxed paper. Repeat 19 times.
- Cover & let rise 20 min, then steam. I use a metal strainer in a pot with a little water and a cheesecloth tied over the pot lid (to prevent condensation). Cover and steam for 12 min, then enjoy!
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 285g | |
| Recipe makes 4 servings | |
| Calories 554 | |
| Calories from Fat 68 | 12% |
| Total Fat 7.74g | 10% |
| Saturated Fat 2.19g | 9% |
| Trans Fat 1.08g | |
| Cholesterol 48mg | 16% |
| Sodium 1100mg | 46% |
| Potassium 533mg | 15% |
| Total Carbs 90.0g | 24% |
| Dietary Fiber 3.2g | 11% |
| Sugars 16.09g | 11% |
| Protein 28.85g | 46% |
