Char Siu Bao (meat & Vegetable Buns) Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
YIELD: 1 RECIPE
MIXTURE A
1 lbs: Ground pork or beef,
1 tsp: Garlic, minced
3 each: Tb Onion or leek, chopped
5 each: Dried mushrooms, soaked in water and chopped
1 lbs: 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
++++++++++++++++++++++++-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, according to quality of flour
Directions:
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.
Mas Chinese Cookbook by Nancy Chih Ma.
Source from luhu.jp
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.
Mas Chinese Cookbook by Nancy Chih Ma.
Source from luhu.jp