Char Siu Bao (Meat & Vegetable Buns) Recipe
Recipe Ingredients
YIELD 1 RECIPE
MIXTURE A
1 lb ground pork or beef
1 tsp garlic, minced
3 each tb onion or leek, chopped
5 each dried mushrooms, soaked in water and chop
1 lb spinach or cabbage, boiled, drained, chopped
3 each tb sesame oil
3 each tb salad oil
4 each tb soy sauce
1 tsp salt
1 tsp sugar
2 each tb wine
1/2 tsp msg (optional)
1 ++++++++++++++++++++++++-mix ture b, ++++++++++++++++++
8 cup water
2 each tb sugar
1/2 tsp salt
3 each tb oil
8 tsp dry yeast
4 cup warm water (more or less, accordin, g to quality of
Recipe Preparation
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.
Servings: 1
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