Cooking Recipe Char Siu Bao (Meat & Vegetable Buns)

Recipe Ingredients

YIELD: 1 RECIPE

IXTURE A

1 lb Ground pork or beef

1 ts Garlic; minced

3 ea Tb Onion or leek; chopped

5 ea Dried mushrooms; soaked in water and chopped

1 lb Spinach or cabbage; boiled, drained, chopped

3 ea Tb Sesame oil

3 ea Tb Salad oil

4 ea Tb Soy sauce

1 ts Salt

1 ts Sugar

2 ea Tb Wine

1/2 ts MSG (optional)

++++++++++++++++++++++++-MIX

-TURE

-B++++++++++++++++++++++++-

8 c Water

2 ea Tb Sugar

1/2 ts Salt

3 ea Tb Oil

8 ts Dry yeast

4 c 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.
Ma's Chinese Cookbook by Nancy Chih Ma.

Categories matching this recipe

China ,Update ,Bread ,rolls