Yam paste buns

Method

1. For the filling, heat a wok. Add in the oil, heat through and add in the bacon and shiitake. Fry briefly, stirring, then pour in the stock.

2. Cook briefly, then mix in the cornflour and cook, stirring, until the mixture resembles a white sauce. Set aside to cool to room temperature.

3. In a mixing bowl, work together the flour and water, mixing well, then work in the steamed taro. Mix in the salt.

4. Mix in the lard, five spice powder, chicken bouillon and ammonium bicarbonate, forming a thick paste.

5. Form the paste into walnut-sized balls, flatten in the palm and fill with the Chinese bacon mixture. Press the paste around the filling, so that the filled buns resemble eggs.

6. Heat the oil for deep-frying in a wok or deep fat-fryer. Add in the filled buns and fry until golden brown on all sides. Remove with a slotted spoon, drain and serve.

Comments                        add a comment

Be the first to add a comment...

Ingredients

225g Chinese fermented wheat flour, (beng fun)
250ml water
425g taro, steamed and passed through a mouli
¾ tsp Salt
85g lard, melted
2/3 tsp Chinese five spice
2/3 tsp chicken bouillon powder, r crumbled stock cube
pinch of ammonium bicarbonate
vegetable oil, for deep-frying

For the filling:

½ tbsp vegetable oil
100g Chinese bacon, shredded
12 fresh shiitake mushrooms, or 18 dried, soaked and drained shiitake mushrooms, finely shredded
240ml fresh chicken stock
2 tbsp cornflour

Top Sponsored Searches

You may also like

Like this recipe? Print Print this recipe Save Save this recipe to My Recipe Book Share Email to a friend

Offers & Promotions

Save money on shopping bills
Afternoon tea, curry cookery courses and more!
Competitions: great prizes up for grabs