2 teaspoons of dried chilli, finely chopped or in flyxes
1 tablespoon of soy sauce, Dark
1 teaspoon of lemon juice
1 teaspoon sesame paste, Optional
Sift the flour, yeast and sugar in a medium bowl.
Chop the prawn tails and mix them in a bowl with pork's hand, soy, sherry, sesame oil, spring onions and bamboo shoots.
To prepare the puddings
With your fingertips, rub the butter with the flour and sugar sifted until the mixture looks like thick breadcrumbs. Make a hole in the center. Pour in the water and stir until the mixture starts to bind. Pass it to a lightly floured surface and love it; cover it and let it pose for 15 minutes. Divide the mass into 16 equal portions and make a ball with each of them.
On a slightly floured surface, pass the roller through the balls to make rounds of 10 cm in diameter. Put 1 teaspoon filled in the center of each round; paint the edges with a little water.
Fold the edges up, pinch dolos, to close the puddings.
Fill a wok with water halfway, cover it up and bring to the boil. Put the puddings in a bamboo basket to steam, lined with a thin, greased cloth, and place it on the boiling water. Cover and let it cook for 12 minutes. Carefully pull the puddings to a fountain; serve them with a dipping sauce.
To make the dipping sauce
Heat peanut oil in a saucepan, saute the garlic without it king color and add the chilli; when garlic is browned, put the soy, juice and sesame paste. Serve in small bowls.
You can prepare the filling 1 day before and the dipping sauce, with 2 days in advance; keep both covered in the fridge. You can use the sauce as a seasoning for all kinds of rice dishes or noodles. If you prefer, skip sesame paste. The method of making soy sauce hasn't changed for centuries: miles of fermented soybeans are mixed with toasted cereals (wheat and barley) and hard cam is added; the mixture is salted and allowed to ripen in barrels. If you want quality soybeans. look for the word "brewed" (Quiet) on the label.
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