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| Paotzu
Steamed Buns Stuffed with Crab Meat, Pork and Cabbage (Shanghai) |
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| 2 teaspoons
dried yeast 1 teaspoon sugar 300 ml (1/2 pint) warm water 450 g (1 lb) plain flour 350 g (12 oz) minced pork 50 g (2 oz) crab meat, flaked 225 g (8 oz) Chinese cabbage, finely shredded, blanced and drained 1 teaspoon salt 2 tablespoons soy sauce 1 teaspoon freshly ground white pepper pinch of MSG 1 teaspoon sesame oil 2 spring onions, finely sliced 2 cm (1 inch) piece root ginger, peeled and finely chopped 1. Sprinkle the yeast and sugar on to the warm water and leave in a warm place until it becomes frontly. Sift the flour, then stir the yeast mixture into the flour. Knead together until smooth, cover and leave in a warm place until it has doubled its bulk (at least 1 hour). Knead again and then let it rest in a warm place for 30 minutes, covered. 2. Mix the minced pork, crab meat and cabbage together. Add the salt, soy sauce, white pepper, MSG, sesame oil, spring onions and ginger. Mix \ together thoroughly. 3. Knead the dough for the third time, then roll out into 2 long sausage shapes. Cut each 'sausage' into 16-18 pieces. flatten each piece into a round with the palm of the hand. Place some of the pork and crab meat mixture in the centre and gather dough up over the filling and twist to seal. Leave the buns in a warm place to rise. When they are twice their original size place in a steamer basket and steam vigorously for 20 minutes. Serve hot. |
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