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Method :
Mix pork and
bamboo shoot with salt, pepper, sesame oil, and water. Stir in one
direction till it forms to a sticky paste. This is the filling. Mix Tong
flour and cornstarch in a bowl. Pour in boiling water and stir. Add lard
and knead into a dough, cover and leave for 5 minutes. Take out the
dough and knead into long rod cut into 24 pieces. Press each piece into
a round of wrapper, wrap in the filling, pinch and seal edges to make a
round pastry. Steam in a steamer over high heat for 6 minutes. Serve.
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