03 January 2013,22:26 by

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Makes :

Preparation Time :
1 hour

Cooking Time :
1 hour

Preparation Method :

  • Gradually add combined boiling water and oil to the sifted flours, mix to pliable dough. Cover dough, stand 10 minutes; turn onto floured surface, knead until smooth, cover dough.
  • Divide dough into 50 equal portions. Roll a portion of dough thinly, on floured surface, to form a circle.
  • Filling Combine mince, sherry, water, garlic, ginger, corn flour, carrot, mushrooms and sauces in a bowl; mix well.
  • Place a teaspoon of filling in centre of circle. Shape pastry around mixture. Repeat the process with the remaining dough and filling.
  • Place bundles, in lightly greased bamboo steamer about 1cm apart. Cover, steam for about 5-7 minutes or until the filling is cooked through. Serve with sauce.
  • Coriander sauce Blend corn flour with the water in small saucepan; stir in ginger, coriander, chilli, garlic, sugar, stock cube, juice and sauce. Stir over medium heat until mixture boils and thickens.


  • 150 grams plain flour, sifted, stems discarded
  • 100 ml boiling water
  • 1 tablespoon corn flour
  • Salt, to taste
  • 1 tablespoon cooking oil


  • 9 dried shiitake mushrooms, soaked in boiling water, drained 
  • 500 grams pork fillets, minced
  • 2 tablespoons dry sherry
  • 1 tablespoon water
  • 1 clove garlic, crushed
  • 2 teaspoons grated fresh ginger
  • 1 tablespoon corn flour
  • 1 carrot, grated
  • 2 tablespoons oyster sauce
  • 2 teaspoons light soy sauce

Coriander Sauce

  • 200 ml water
  • 1 teaspoon grated fresh ginger
  • 1 tablespoon corn flour
  • 2 teaspoons chopped fresh coriander
  • 1 small fresh red chilli, finely chopped
  • 1 teaspoon sugar
  • 25 grams chicken stock cube, crumbled
  • 1 clove garlic, crushed
  • 1 teaspoon lime juice
  • 1 teaspoon light soy sauce

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