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½ pound ground pork
1 large guava, peeled, pitted, and minced
1 Chinese sausage, minced
1 large sheet bean curd skin, cut into twelve squares
3 scallions, minced1 egg white
1 teaspoon thin soy sauce
½ teaspoon salt and pepper
10 coriander stems to tie the buns shut
2 Tablespoons vegetable oil, if pan-frying them
1. Mix pork, guava, soy sauce, salt and pepper, egg white, and two Tablespoons cool water, then add the sausage and scallions, and mix well.
2. Spoon one tablespoon of the pork mixture onto the center of each bean curd square, then tie around their tops with a coriander stem. Repeat until all are made.
3. Then, steam them for seven minutes over boiling water. Serve them with any extra soy sauce, for dipping; or pan fry with the extra oil. If frying them until golden brown.