Char siu bao (meat and vegetable buns)

Yield: 1 Servings

Measure Ingredient
1 pounds Ground pork or beef
1 teaspoon Garlic; minced
3 \N Tb Onion or leek; chopped
5 \N Dried mushrooms; soaked in water and chopped
1 pounds Spinach or cabbage; boiled, drained, chopped
3 \N Tb Sesame oil
3 \N Tb Salad oil
4 \N Tb Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
2 \N Tb Wine
½ teaspoon MSG (optional)
\N \N ++++++++++++++++++++++++-MIX TURE B++++++++++++++++++++++++-
8 cups Water
2 \N Tb Sugar
½ teaspoon Salt
3 \N Tb Oil
8 teaspoons Dry yeast
4 cups Warm water (more or less, according 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.


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