Dumpling-filling recipes    Pork recipes   Beef recipes   Duck recipes   Chicken recipes   Vegetable recipes   Fish recipes   Shrimp recipes   Dry pot recipes   Pasta recipes   

Sweet potato dimsum with the filling of pork and bamboo shoot


Wheat flour 120 g, sweet potato 200 g, 1 tea spoon of yeast, minced pork 300 g, spring onion 40 g, 2 soup spoon of cooking oil, bamboo shoots 50 g, 1/2 tea spoon of sesame oil, 1/2 tea spoon of salt, 2 soup spoons of light soy sauce, 1/2 tea spoon of MG, ginger powder 1 g, garlic powder 3 g, 1/2 tea spoon of pepper powder, sugar 2 g

  1. Steam the sweet potato with quick oven for 20 minutes. Make the sweet potato into puree.
  2. Mix the yeast and puree. Mix the wheat flour and the puree.
  3. Put the dough in a place with air temperature about 40 ℃. Wait for about 0.5 hr.
  4. When waiting, cut the bamboo shoots and spring onions into small bits. Mix the pork, bamboo shoots, spring onions, cooking oil, sesame oil, light soy sauce, salt, garlic, ginger, pepper, sugar and MG.
  5. Knead the dough until it becomes glossy but not sticky. If it is sticky, add some wheat flour. 
  6. Divide the dough into some small dough parts. Make each dough part into a round and flat wrapper.
  7. Put some of the mixture of step 4 on a wrapper. Wrapp the edge of the wrapper anti-clockwise. 
  8. Repeat the step 7 untill all the wrappers are used.
  9. Put the Buns in a steamer. Wait for 15 minutes. Steam with quick oven. After the water in the steamer has boiled, switch to moderately slow oven. Steam for 15 minutes.