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Suggest a better descriptionFILLING: Mix ingredients and let stand for 10 minutes. BUNS: Dissolve yeast in warm water; add shortening; sugar, salt and flour. Knead until smooth (slightly). Dough must be stiff. Then cut dough into approximately 2 inch balls, flatten in the palms of hands and fill them with about 2 tsp of the pork filling, placing them on white paper 2-1/2" x 2-1/2" square. Let rise for about 1-1/2 to 2 hours. Steam 20 minutes. Formatted by Elaine Radis BGMB90B; JANUARY, 93 Posted to MC-Recipe Digest V1 #174 Date: 29 Jul 96 11:20:56 From: "steven.h.bergstein"
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Serving Size: 1 Serving (103g) | ||
Recipe Makes: 12 | ||
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Calories: 255 | ||
Calories from Fat: 26 (10%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.9g | 4 % | |
Saturated Fat 0.9g | 5 % | |
Monounsaturated Fat 1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 15.4mg | 5 % | |
Sodium 33.9mg | 1 % | |
Potassium 145.2mg | 4 % | |
Total Carbohydrate 45.6g | 13 % | |
Dietary Fiber 1.7g | 7 % | |
Sugars, other 43.8g | ||
Protein 10.4g | 15 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 255
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