Bundles can be made several hours ahead; keep, covered, in refrigerator. Filing can be frozen for 2 months. Sauce and pastry unsuitable to freeze. Recipe unsuitable to microwave.
DOUGH
1 ¼ cups plain flour
2 teaspoons cornflour
2 teaspoons oil
FILLING
8 dried Chinese mushrooms
4000g pork fillets, minced
2 tablespoons dry sherry
1 tablespoon water
1 clove garlic, crushed
2 teaspoons grated fresh ginger
2 teaspoons cornflour
1 medium carrot, grated
2 teaspoons oyster sauce
2 teaspoons light soy sauce
CORIANDER SAUCE
1 tablespoon cornflour
1 ¼ cups water
1 teaspoons grated fresh ginger
2 teaspoons chopped
Fresh coriander
1 small fresh chili,
Finely chopped
1 clove garlic, crushed
1 ¼ teaspoons sugar
1 small chicken stock cube,
Crumbled
1 teaspoons lime juice
1 teaspoons light soy sauce
1: DOUGH: Sift flours into medium bowl, make well in centre, gradually add combined boiling water and oil, mix to a pliable dough. Cover dough, stand 10 minutes, turn into lightly floured surface, knead until smooth; cover dough.
Divide dough into 48 portions. Roll 1 portion of dough out thinly in lightly floured surface to 6 cm circle. Place a heaped teaspoon of filling in centre of circle. Shape pastry around mixture as shown. Repeat with remaining dough and filling.
2: Place bundles about 1cm apart into lightly greased bamboo steamer. Cover steam over simmering water for about 5 minutes or until filling is cooked through. Serve with sauce.
3: FILLING: Place mushrooms in medium bowl, cover with boiling water , stand for 20 minutes; drain. Discard stems, chop mushrooms finely.
Combine mince, sherry, water, garlic, ginger, cornflour, carrot, mushrooms and sauce in medium bowl; mix well.
Coriander sauce: Blend cornfluor with water in small saucepan, stir in ginger, coriander, chilli, garlic, sugar, stock, cube, juice, and sauce , stir over medium heat until mixture boils and thickens. Use while hot.
Make 48.
