Buns (Continued)

Steamed buns with fresh meat filling.

500 g coarsely mince pork
3 young leeks, chopped
2 spring onions, chopped
1 teaspoon salt
2 teaspoons sugar
1 tablespoon soya sauce
1 teaspoon sesame oil
Mix all the ingredients together, and allow them to stand for 1 hour before using.

Shape the dough into a roll 2 foot long and 2 ins, in diameter.  Slice the roll into rounds 1 in. Thick, Place a tablespoon of filling at the centre of each round and draw the sides up to a point enclosing the filling completely.  In this way, each round is made into a flat -bottomed ball with a slightly pointed top, about 21/2 ins, high.  Place a number of these at a time in a steamer on a piece of cheesecloth, and steam vigorously for 25 minutes. (Recipe: Kenneth Lo)

Shaping the buns, according to Kenneth Lo, by following his instruction, you will get it right.

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My interpretation for cooking the steamed buns

shaping flower rolls

Steamed buns with pork filling

plain steamed buns 

flower rolls are ready to steam

steamed flower rolls are cooked

Nampa-Chinese cabbage for garnish

The shape of the buns don't look that good, with practice I will get them right.

The steamed buns are served differently, maybe not the way Chinese people do in China.

Hot Steamed bun served with sweetly spiced sauce

and steamed Chinese cabbage

Enjoying the buns with the spoon, scooping the sweet sauce

together with the hot bun, so delicious.

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While I was working in my study, today 3-July-2012, about 9.44 pm, I got a phone call from the Netherlands informing that my second daughter Jane had just given birth to a beautiful baby boy.  Mum and baby are doing well.  I am pleased.
Now I am a fifth-time grandmother. Thank you, Jane and Ed.  

I am so happy and pleased to share a happy family event with you all.

Thanks For Visiting 

Until Next Post

Susy