Mantou: spring onion ‘flower’ rolls

Mantou: spring onion ‘flower’ rolls

By
From
The Real Food of China
Makes
10
Photographer
Leanne Kitchen

Ingredients

Quantity Ingredient
Mantou
see method for extra ingredients

Method

  1. Make the dough as per the mantou recipe. After the dough has rested, divide it evenly into two pieces. Working with one piece at a time, roll out on a floured surface to a 38 x 28 cm rectangle. Repeat with the second piece of dough.
  2. Brush each piece with 1 tablespoon vegetable oil, or enough to coat it well. Finely chop 3 or 4 spring onions and sprinkle half the spring onions over each rectangle. Turn the dough so a short side is facing you, then roll up to form a log. Push the ends in a little to make the log about 25 cm and to bulk up the ends a little so the log has an even thickness along its length. Repeat with the second piece. Cut each log into five 5 cm pieces. Use a chopstick to firmly press across each roll widthwise until the sides open and turn upwards (this will give them their ‘flower’ appearance when cooked). Place each roll on a small square of baking paper. Put the rolls in a large steamer and place over a wok or saucepan of boiling water, then cover and steam for about 8 minutes, or until cooked through. Serve warm.
Tags:
China
Chinese
Asia
Asian
Real Food of China
Leanne
Kitchen
Antony
Suvalko
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