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For the filling:
- 300g lean pork shank, cut into pieces of about
2x2x2cm
- 3 tbsp spring onions
For seasoning:
- 1/2 tsp salt
- 2 tsp light soy sauce
- 1/2 tsp granulated sugar
- dash of sesame oil
- pinch of pepper
- 3/4 cup stock
Put the blade on the tool holder in the bowl and
B
mince the pork and spring onions at speed 2 or
use the pulse function. Remove the minced meat
from the bowl.
Bring the seasoning ingredients to the boil in a
B
wok. Add pork and cook over low heat until the
sauce thickens. Remove and leave to cool.
Replace the blade with the kneading hook.
B
Sift the flour and baking powder into the bowl.
B
Mix in the granulated sugar and water. Add oil and
knead into a soft and smooth dough at speed 2.
Remove the bowl and cover it with a cloth. Allow
B
the dough to rise for 30 minutes.
Put the bowl with the dough back onto the
B
appliance and knead for a while.
Divide the dough into 10 equal portions. Roll the
B
portions into round wrappers with a rolling pin.
Put in a suitable amount of filling. Pinch to fold the
B
edges to form a bun.
Place the buns onto pieces of rice paper. Put into
B
a steamer and steam over high heat for 10 - 15
minutes. Serve immediately.
Sauteed turnip & celery with dace
P }
- 300g dace
- 150g turnip, peeled
- 50g Chinese celery, sectioned into lengths of 5
cm
- 2 cloves garlic
- 1/2 inch ginger
- 5g coriander
- 2 small pieces dried tangerine peel
For seasoning:
- 1/2 cup stock
- 1 tsp salt
- 3/4 tsp sugar
- 2 tsp cornflour
- 1/2 egg white, beaten
Soak dried tangerine peel until soft, scrap its
B
segment and shred it.
Put the Chinese shredding insert in insert holder
B
and shred the turnip at speed 1. Take out the
shredded turnip.
Remove insert and insert holder and place the
B
blade onto the tool holder. Put the dace along
with 1/4 tsp salt, 1/4 tsp sugar, 2 tsp cornflour,
coriander, garlic, ginger, grated tangerine peel and
2 tsp water in the bowl and mince into a sticky
paste at speed 2. Remove the paste from the
bowl.
ENGLISH
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