Ingredients
Dough Ingredients
- 500g flour
- 8g baking powder
- 5g yeast
- 100g sugar
- 250g water
- 5g mulberry leaf powder
Stuffing Ingredients
- 100g pork
- 50g green onions
- 20g water chestnut
- 2g salt
- 3g chicken powder
- 4g sugar
- 5g starch
- 5g sesame oil
- 2g white pepper powder
Directions
Tips
1. Flatten the dough into about 5mm dough skin for the best mouthfeel.
2. If you like more spicy taste, you can add more white pepper powder.
Steps
1 Done 5 minutes | Add flour and baking powder into a bowl. Pour into a circle on a clean work surface. Add dried yeast, sugar, and water in the middle area. |
2 Done 5 minutes | Stir until sugar melt. Then gradually stir in the flour. |
3 Done 5 minutes | Knead until the dough is smooth and fine. |
4 Done 25 minutes | Use a plastic wrap to cover the dough and let it rest for 20 minutes. Set aside. |
5 Done 5 minutes | Divide the dough into 2 pieces. Add mulberry powder in one dough and knead until mix well. |
6 Done 5 minutes | Use a rolling pin to flatten the dough. |
7 Done 5 minutes | Fold these two flat doughs together. |
8 Done 5 minutes | Roll into a long strip. |
9 Done 5 minutes | Cut into a small dough, about 30g each. |
10 Done 5 minutes | Use a rolling pin to flatten the dough and make it into round and flat. |
11 Done 5 minutes | Mince all stuffing ingredients. Add seasoning and mix well. |
12 Done 10 minutes | Use the flat dough to wrap the stuffing and make it into a bread shape. Place into a steamer, let it rest for 20 minutes. Use high heat to steam for 8 minutes. Serve. |
