Char Siu Bao (Meat & Vegetable Buns)
breads, chinese
----YIELD: 1 RECIPE----
----MIXTURE A----
1 lb ground pork or beef
1 teaspoon garlic; minced
3 tb onion or leek; chopped
5 dried mushrooms; soaked in water and chop
1 lb spinach or cabbage; boiled, drained, chopped
3 tb sesame oil
3 tb salad oil
4 tb soy sauce
1 teaspoon salt
1 teaspoon sugar
2 tb wine
1/2 teaspoon msg (optional)
1 ++++++++++++++++++++++++-mix ture b; ++++++++++++++++++++++++-
8 cup water
2 tb sugar
1/2 teaspoon salt
3 tb oil
8 teaspoon dry yeast
4 cup warm water (more or less, accordin; g to quality of flour)
Mix all A ingredients thoroughly in a bowl to form filling for buns. Mix dry yeast with water and add to flour. Add other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a warm place. When dough has risen, knead it again on a flour-sprinkled board and roll it into a long sausage. Cut sausage into 1-inch lengths, flatten these pieces, and roll each out to the size of a saucer to form wrapping. Put 1 tablespoon of filling in center of each wrapping, flute edges of wrapping, bring egdes together to form a sack, and seal by giving a slight twist and pinching with thumb and forefinger. Place buns in steamer rack on a wet cloth and steam for 15 to 20 minutes. Note: Leftover buns may be served after reheating, either by steaming or frying. The filling (A) may also be fried to produce an altogether different and delightful flavor. Source; Mrs. Ma's Chinese Cookbook by Nancy Chih Ma.
Yield: 1 servings