MINCED MEAT
GLUTINOUS RICE
DUMPLING WRAPPED
IN BANANA LEAF
To achieve the green hue,
the dumplings are dyed with
spinach.Serves 3
Prep time 20 minutes
Cook time 7 minutes- 80ml boiling water
- 80g wheat flour
- 150g spinach
- 200g glutinous rice flour
- 20g sugar
- 20ml oil
- a bunch of banana leaves
- 200g minced pork
- a dash of soy sauce
- 80g Sichuan bean sprouts
j (^) Add 80g of boiling water into
the wheat flour till cooked. Juice
100g of spinach and filter.
j (^) Add glutinous rice flour,
sugar, oil and cooked wheat
flour and combine into a dough.
Cut the banana leaves into strips
and set aside for later use.
j (^) Stir-fry the minced pork, add
soy sauce and Sichuan bean
sprouts to combine. Cool it for
later use.
j (^) Portion each dough to 15g.
Scoop 10g of cooked minced
pork and wrap in a cylindrical
shape.
j (^) Steam over high heat for 7
minutes.
PUMPKIN PANCAKES
A typical Sichuan snack,
these sweet morsels are
traditionally eaten during
school holidays – to celebrate
the end of school.
Serves 3
Prep time 20 minutes
Cook time 5 minutes
- 200g pumpkin
- 120ml boiling water
- 120g wheat flour
- 250g glutinous rice flour
- 80g shortening
- 300g red bean paste
- dash of white sesame oil
j (^) Slice the pumpkin and bring it
to a steam. Cool it and set aside
for later use.
j (^) Add boiling water to the
wheat flour until cooked.
j (^) Combine glutinous
rice flour, cooked wheat
flour, steamed pumpkin and
shortening to form a dough. Set
aside.
j (^) Portion each dough to 20g.
Wrap it with 10g of red bean
paste. Form the dough into a
pumpkin shape and coat it
with white sesame oil.
j (^) In a wok, heat oil to 120°C and
deep-fry the pumpkin pancakes.
Once it is cooked, increase the
temperature to 180°C. Deep-
fry again until the pumpkin
pancakes turn golden brown.
GLUTINOUS RICE BALLS
WITH RED BEAN PASTE
This is Si Chuan Dou Hua’s
steamed version of the classic
deep-fried dessert.
Serves 3
Prep time 3 hours of soaking
- 10 minutes
Cook time 5 minutes
- 40ml boiling water
- 40g wheat flour
- 200g glutinous rice flour
- 20g sugar
- 50ml water
- 120g sago
- 200g lotus seed paste
j (^) Add boiling water to the
wheat flour until cooked. Add
glutinous rice flour, sugar and
water to form a moderately soft
dough. Set aside.
j (^) Soak the sago for 3 hours or
until transparent and set aside.
j (^) Portion 15g of the dough.
Wrap it with 10g of lotus seed
paste to form a round shape.
Coat it with the soaked sago
and steam over high heat for 5
minutes.
PORCUPINE BUNS
These adorable custard-filled
buns (crisp skin and pillowy
insides) are a staple of most
Sichuanese restaurants. It is
the perfect dish to showcase
the chef’s steady hands.
Serves 3
Prep time 20 minutes + 1 hour
frementation
Cook time 15 minutes
- 2g yeast
- 1.6g baking powder
- 20g sugar
- 20g shortening
- 80ml water
- 200g plain flour
- 150g custard filling
j (^) Add yeast, baking powder,
sugar, shortening and water to
plain flour and combine them
into a dough. Set aside for 20
minutes.
j (^) Portion 15g of the dough.
Stuff the dough with 12g of
custard filling. Cut the surface
of the dough into pokey thorns.
Place the bun in a cool, dry area
for an hour. Then steam it on
high heat for 5 minutes.
j (^) In a wok, heat oil to 160°C and
deep fry the porcupine buns till
golden brown.
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