Free Food Recipes

Ingredients

• 450 g (1 lb) plain flour
• 225 g (1/2 lb) self-raising flour
• 500 ml (1 Pint) lukewarm water
• 4 ml (3/4 teaspoon) active dry yeast
• 15 ml (2 tablespoon) sugar 

Meat Stuffing:

• 225-350 g 1/2-3/4lb) pork, lamb or beef – raw, roasted or red cooked
• 1 small onion
• 150g (5 oz) young leeks
• 30 ml (2 tablespoons) vegetable oil
• 7 ml (1/2 tablespoon) sugar
• 5 ml (l teaspoon) salt
• 22 ml (1 1/2 tablespoons) soy sauce
• 12 ml (2 1/2 teaspoons) sesame oil

** Free Food Recipes **

Method:

1. The dough for Paotzu or Stuffed Steamed Buns is made almost exactly in the same manner as in the recipe for Man Tou, except that Paotzu are often made slightly sweeter by adding an extra tablespoon of sugar to the other ingredients.

2. The dough, shaped into a long roll, is cut into 20 discs. Each of the discs is then rolled into a larger disc about 7.5 cm(3 in) in diameter.

3. Preparing the stuffing, cut the pork into thin slices. Slice the onion very finely. Clean and rut the leeks into thin slices. Heat the vegetable, oil in a frying pan. Add the onion and stir-fry, over a high heat for 1 minute.

4. Add the meat and leeks, and stir-fry them all together for 2minutes. Sprinkle the contents With sugar, salt and soy sauce and continue to stir-fry for 2 minutes more. Add the sesame oil and stir-fry for a further 30 seconds. Leave to cool The stuffing is ready for use as soon as it is cold.

5. The stuffing, which can be savory or sweet, is prepared separately (see below). When the filling is ready, place 22-30 ml (1 1/2-2 tablespoons) at the center of a dough disc.

6. Place the dough in your left hand and gradually turn up the rim around the filling with the fingers of your right hand, until only a small opening is left at the top. Pinch the edges together to close the bun. Now place the Pao Tzu in a steamer, and steam for 15-18 minutes.