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 These savoury stuffed buns are often eaten in China as snacks, on a picnic or while traveling. Here, they could be served as a starter, and a dish of rice or noodles, such as Emerald Fried would be served with the chicken dish.
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1. Quick-Fried Dicken with Cucumber
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450 g (1 lb) chicken breasts, skinned and cut into 2.5 cm (1 inch) cubes 3 tablespoons cornflour, plus 3 tablespoons 1 teaspoon salt 2 egg whites, lightly beaten 5 1/2 tablespoons vegetable oil 2 garlic cloves, crushed 3 slices root ginger, shredded 6 tablespoons chicken stock 1 cucumber, cut into 2.5 cm (1 inch) cubes 2 tablespoons water pinch of MSG Preparation time: 15 minutes Cooking time: about 5 minutes 2. Heat 4 tablespoons of the oil in a wok and add the chicken cubes. Stir-fry over heat for about 2 minutes or until the chicken changes colour, then remove from the wok and keep warm. 3. Add the remaining oil to the wok and reheat. When hot, add the garlic and ginger, stir quickly for 15 seconds, then pour in the chicken stock. Remove the ginger and garlic with a perforated spoon. Add the cucumber and return the chicken to the wok. Stir all together to reheat the chicken. <4>4. blend the water, remaining cornflour and MSG and add this to the wok to thicken the sauce. Stir for a further 15 seconds then serve on a heated serving dish.
2. Prawns and Vegetables
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1 tablespoon dried yeast 100 ml (3 1/2 fl oz) warm water pinch of sugar 450 g (1 lb) plain flour Filling: 225 g (8 oz) minced pork 100 g (4 oz) peeled prawns, finely chopped 200 g (7 oz) Chinese cabbage, finely shredded 2 spring onions, finely chopped 2 cm (1 inch) piece root ginger, peeled and finely chopped few drops sesame oil pinch of MSG 1 tablespoon soy sauce pinch of freshly ground white pepper 100 ml (3 1/2 fl oz) vegetable oil watercress and parsley springs, to garnish Preparation time: 10 minutes, plus proving and rising Cooking time: 10 minutes 2. Sift the flour into a bowl, add the yeast mixture and the remaining warm water. Knead together to form a soft dough. Continue kneading for about 10 minutes or until the dough becomes smooth and elastic. Place in a bowl and cover with a piece of cling film. Put the bowl in a warm place and leave until the dough has doubled its bulk (about 1 hour). 3. Mix together the pork, prawns, Chinese cabbage, spring onions, ginger, sesame oil, MSG, soy sauce, white pepper and oil in a bowl. 4. When the dough has doubled its bulk, knead it well on a flour board, then return to the bowl and leave it to rise again. When it has again doubled its bulk, knead again for the third time, then roll it into about 35 pieces and roll each small piece into a ball. 5. Using a rolling pin, roll each ball into a flat circle. Place about 2 teaspoons of filling on the circle of dough and then bring up the edges to form a flower. twist the edges together to seal.
6. Heat the wok and put all the prepared buns in it. Pour in about
1 1/2 cups of water and then simmer it for 5-6 minutes. Pour out the
water and pour in the oil. Fry the buns for about 3-4 minutes or until
the bottoms are golden brown. Remove from the wok and drain on paper
towels. Serve immediately, garnished with watercress and parsley.
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