- Serves: 4
- Cook Time: 20 minutes
- Prep Time: 30 minutes plus cooling
- Effort: medium
- 225 g chinese fermented wheat flour, (beng fun)
- 250 ml water
- 425 g taro, steamed and passed through a mouli
- ï¿½ tsp salt
- 85 g 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:
- ï¿½ tbsp vegetable oil
- 100 g Chinese bacon
- 12 fresh shiitake mushrooms, or 18 dried, soaked and drained shiitake mushrooms, finely shredded
- 240ml fresh chicken stock
- 2 tbsp cornflour
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.
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