Meat and Vegetable Pastries

Name: Meat and Vegetable Pastries (Ts’ai jou ta pao)
Cuisine: Chinese
Ingredients: 2 tablespoons lard or sesame oil; 3 tablespoons soy sauce; 1 tablespoon chopped green onion; 2 tablespoons lard or sesame oil; 2 teaspoons salt; 10 oz. pork; 2 teaspoon dry yeast; 1 pound Taiwanese bok choy or Napa cabbage; 1 pound Taiwanese bok choy or Napa cabbage; 1-½ cups warm water; 3-½ cups flour

Ts’ai jou ta pao

Preparation info

Difficulty
Easy

Appears in

Pei-Mei’s Chinese Cookbook

By Fu Pei-Mei

Published 1969

About

Ingredients

3-½ cups flour
1-½ cups warm water
2 teaspoon

Asia
Taiwan
Snack

Method

Place flour in a large bowl. Thoroughly dissolve yeast in warm water (about 95-98°F).
Add to flour and knead about 5 minutes until well mixed. Cover with a wet cloth and let rise until double in bulk.
Cut the pork into small cubes (¼” square), place in bowl add green onion, soy sauce, sesame oil and mix well.
Cut the cabbage into small cubes