Saturday, October 25, 2008

Steamed Chicken and Pork Buns

Makes: 24


2 chicken breast fillets, chopped finely or minced
4 ounces (125 g) ground pork (mince)
3 spring onions, finely chopped
1 teaspoon grated fresh ginger
2 teaspoons cornflour
1 teaspoon dry sherry
1 x 7 1/2 ounce (230 g) can water chestnuts, drained and chopped
1 tablespoon dry sherry
1 tablespoon soy sauce
1 teaspoon sesame oil
2 tablespoons hoi sin sauce
1/2 teaspoon sugar
Salt and pepper
4 cups all-purpose (plain) flour
1 1/2 tablespoons baking powder
2 tablespoons sugar
2 tablespoons oil
1 2/3 cups warm water

Microwave Method:

1. In a dish combine chicken, pork, spring onions, ginger and combined cornflour and sherry. Cook for 3 minutes on MEDIUM HIGH, stir once during cooking.
2. Add chestnuts and combined sauce ingredients. Mix and cook for 2 minutes on MEDIUM HIGH. Cool to room temperature.
3. Sift flour, baking powder and sugar in a bowl, make a well in center, gradually stir in oil and water, mix to a soft, pliable dough. Turn onto lightly floured surface, knead lightly until smooth. Cover with plastic wrap and stand for 10 minutes.
4. Divide dough into thirds. Make 8 pieces from each third. Flatten each piece with palm of hand, roll out to 3 1/2 inch (9 cm) rounds.
5. Place approximately 1 tablespoon of filling in center of each round, gather edges together, twist firmly.
6. Fill a pie dish with 2 cups of boiling water. Place a lightly greased roasting rack on top of the pie dish.
7. With a pastry brush, brush 12 buns at a time entirely with water. Place on the roasting rack and cover with plastic wrap.
8. Cook for 5 minutes on MEDIUM HIGH. Serve hot with plum sauce.

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