MP's mum makes me lovely lo mai kuen (loh-mai-gewn), which is glutinous rice cooked with dried prawns, coriander, chinese mushroom and lap cheong (chinese sausage), covered in bao dough (same dough as for char siu bao), steamed as a roll and then sliced up for eating. I'm not usually a fan of dried prawns, coriander or chinese mushrooms but I'll happily eat my lo mai kuen. The other day, Papa Cat tried some of the fresh ones (while Piggy's mum was over for a cooking lesson – she was the teacher!) and was extremely dismayed to find the glutinous rice inside (as if it was hiding or something!). You see, Papa Cat does not like sticky rice of any sort. For some unknown reason he was expecting pork inside. Anyway, here are the pork buns that Papa Cat was after…
For the dough mixture, basically follow the instructions on the back of the pack. It’s pretty straightforward: add milk and sugar (I cut down on the sugar to 1tbsp for the 400g pkt because the pack suggests half a cup!), mix to dough and knead, add oil, knead some more, then let sit for 30mins. The dough does end up being just a little bit sticky!
For the filling we basically used the gyoza mixture, see here.
After the 30mins of sitting, separate the dough into golf ball sized lumps (for small buns, about the size of a child's fist). The easiest way to do this is to roll the dough into a log and then cut into even portions. Take a portion of dough and roll out into a circle (probably about 10cm in diameter). It's okay if the circle is a little on the larger side as they tend to shrink after rolling.
Working quickly (remember, the circle is shrinking!!), place roughly 2 tablespoons of the filling mixture in the middle and gather up the dough from the edges to meet in the middle. Make sure the dough is sealed properly together at the top.
Place the uncooked buns in a bamboo steamer and steam in a wok, steam the buns for roughly 20mins.
Enjoy!!
p.s. I’ll try making lo mai kuen next time!!
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Comments (2)
this is great!! you are totally right, i know nothing about asian food! i will have to try out these recipes :)
glad you guys finally made the plunge into blogworld!
PS - i have been eating the most expensive snowpeas ever...
hey missy! well, you were the inspiration for the blog so i can only hope to be a teeny tiny ray of inspiration to you too :)
and i'm with you on the asian food thing.. i'm obviously not the one providing the knowledge there!