
Ingredients for dough:
300 g. Hong Kong flour
60 g. castor sugar
2 teasp. Instant Yeast
2 teasp. double-action Baking Powder
35 g. Shortening
120-150 mls. water
My "anyhow "Fillings:
250 g. Pork Lean Meat (diced)
1 Onion - diced
1 Tbsp. Oyster sauce
2 Tbsp. Soya Sauce
3 Tbsp. Dark Sauce
1 Tbsp. Seafood Sauce
1 tsp. sesame oil
1 1/2 Tbsp. cornflour )
Some Salt & sugar to taste
Basically I just mix everything (for dough) together, excluding the water.
Then I add water and use a pair of chopsticks act as the mixer ---> I am just too lazy to bring our my mixer *faint*
After that I start to knead until I find it smooth and nice to touch-->not stick
Place it in the mixing bowl, cover with damp cloth and let it raise for 30 min.



Wrap fillings in the small ball, of course you have to make it flat first and seal tightly.
Place onto greaseproof paper and I FORGOT TO leave to proof for another 30 mins.



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