A Vagabond Life - Food

Steamed Pork Dumplings Ingredients 300g pork mince 4 green onions, chopped 2 garlic cloves, crushed 1/4 cup bamboo shoots, chopped 2 teaspoons Chinese rice wine 1/4 teaspoon white pepper 3/4 teaspoon sesame oil 30 fresh wonton wrappers 1cm piece ginger, peeled, finely chopped 1/4 cup soy sauce 1 1/2 tablespoons white wine vinegar 3 teaspoons white sugar 1 tablespoon coriander leaves, chopped Method 1.    Combine mince, onion, garlic, bamboo shoot, rice wine, white pepper and oil in a bowl. Season with salt. 2.    Place 1 teaspoon mixture into centre of 1 wonton wrapper. Brush edges with water. Fold wonton over to make a triangle. Bring base corners of triangle together. Press firmly to join. 3.    Line base of a large steamer basket with baking paper. Place dumplings, in a single layer, in basket. Pour water into a wok until one-quarter full. Bring to the boil over high heat. Place steamer over wok, ensuring base ...

Steamed Pork Buns Ingredients 2 cups plain flour 2 1/2 teaspoons baking powder 1/4 cup caster sugar 1 teaspoon salt 1/2 cup warm water 2 tablespoons vegetable oil 2 tablespoons reduced-salt soy sauce 2 tablespoons oyster sauce 2 tablespoons Shaoxing rice wine 2 teaspoons cornflour 1 teaspoon sesame oil 250g Chinese barbecue pork (char-siu pork), finely chopped Method 1.    Sift flour and baking powder into a bowl. Add 2 tablespoons of sugar and salt. Gradually add combined water and oil. Stir to form a soft dough. Turn onto a lightly floured surface. Knead until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour. 2.    Place soy and oyster sauces, rice wine, remaining sugar and cornflour into a jug. Whisk to combine. 3.    Heat a wok or non-stick frying pan over medium-high heat. Add sesame oil, pork and soy mixture. Cook, stirring constantly, for 2 minutes, or until mixture comes to the boil. ...