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1/2 lb Pork meat
1 md Onion; finely chopped
1 Clove garlic; minced
1 pn Sugar
1 pn Pepper
1/4 c Peas; frozen & lightly thawed
3 tb Oyster sauce*
1 c Milk
1/2 c Sugar
1 tb Vegetable oil
3 c Flour
3 Eggs; hard boiled (cool and cut into 12 even pieces)
1 Chinese sausage**; cut into 12 pieces approx. 1/2" diameter
12 Pieces 3"x3" wax paper
* LEE KUM KEE brand is best ** Venus brand is best (no M.S.G.)
MEAT STUFFING: Blend all ingredients together and chill in fridge.
DIA-BOA: Blend milk, sugar and oil. Add 2-3 c flour until desired consistency is achieved. Knead approx. 10 minutes. Let stand for 10-15 minutes.
FINAL PREPARATION: Take dough and cut in half. Roll into tube and cut into 6 separate pieces. Take one and roll flat so it is rounded evenly put a small amount of stuffing in the center, 1 piece of egg and 1 piece of sausage. Take the dough and make a ball out of it with the sealed part on top. Set it on waxed paper square and set in steamer tray. Repeat this until all are complete. Steam for 20 minutes until done.
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