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Taiwanese Steamed Buns

Mix the flour with the baking powder and put through a sieve to remove lumps
Mix the yeast with the sugar and half the warm water and sit until frothy
Add the remainder of the water and milk to yeast and then mix into the flour
Knead the flour mixture until a soft dough and elastic dough is produced.
Cover in a greased glass bowl and place in a warm spot for about an hour.
Divide the dough into 8 pieces and roll them into a round 8cm flat discs
Put the meat filling in the centre of each disc and wrap the edges up
Put the buns on wax paper and put into a steamer and cook for about 20 minutes.


Boil the cabbage and cut into small fine slices
Cut the spring onion into small rings
Slice the mushroom
Mix all the ingredients well together and divide into 8 sections

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Quick Facts
Chinese Chopsticks taper to a rounded end, Japanese taper to a pointed end and Korean taper to a blunted end.
Chopsticks are traditionally held in the right hand only, and in East Asia, as in Muslim nations, the left hand is used in the toilet.


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