|
Ingredients
|
Quantity
|
|
Flour
|
1.25kg
|
|
Salt
|
|
|
Yeast (optional)
|
1 tsp
|
|
Soda bicarbonate
|
¼
|
|
Filling:
|
|
|
(Mix together )
|
|
|
Minced pork or beef
|
1 kg
|
|
Chopped onions
|
1 cup
|
|
Oil (Dalda melted)
|
1 cup
|
|
Ajinomoto
|
½ tsp
|
|
Soya sauce
|
3 tbsp
|
|
Salt
|
to taste
|
|
Water
|
1 cup
|
|
Egg (optional)
|
1
|
Sieve together maida and salt. Add warm water to flour and
make a soft dough. Knead well and set aside for 2 – 3 hours. If yeast is used,
dissolve it in lukewarm water. Add to flour sifted with salt and soda
bicarbonate. This dough must be left to rise for 5 – 6 hours or overnight. Roll
into sausage shape, cut into 2.5 cm (1”) pieces. Roll out like luchis (edges
thinner than the centre). Put a tsp of prepared filling. Pleat the edges
together firmly, sealing as you proceed. Steam for 30 minutes if pork filling
is used and for 20 minutes if beef filling is used.
