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Date: Tue, 10 Jan 95 18:42:29 GMT From: thorp@sas.upenn.edu (Patricia Thorp) I made the following this last weekend, and they were *excellent*. 3 of the buns are more or less a meal for me, and it makes 16. They freeze well; I cooked them first, and then reheated them for future use. (from Feb 95 Weight Watcher's magazine, as modified by yours truly) Chinese Steamed Buns (were original Steamed P*rk Buns) makes 16 buns Chinese Bun Dough 1 1/4oz package active dry yeast (2 1/4 teaspoons) 1 teaspoon granulated sugar 1 cup lukewarm water (105-115F) 3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand) In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy. In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer. Mushroom Marinade (was Chinese roast p*rk) 2 tablespoons hoisin sauce (mine had no added oil or fat) 1 tablespoon chili sauce (again, mine had no added oil or fat) 1 tablespoon rice wine or dry sherry (I omitted this with no problem) 1 tablespoon low-sodium soy sauce 1 tablespoon minced scallion (white part only) 2 garlic cloves, minced One 1/2" piece pared fresh ginger root, minced (I grated mine cause I hate chopping) 6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin) To prepare marinade, combine hoisin and chili sauces, wine, soy sauce, scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top down on shallow dish. Spoon mixture into top, and allow to marinate for a few hours. (I just let mine sit while my dough was rising.) Steamed Buns with Dipping Sauce (the original called for 1 t of oil -- in a nonstick pan???) 1/4 medium red bell pepper, finely diced (I'd use more next time.) 2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon for dipping sauce) 1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce) Marinated mushrooms from above recipe 1/4 cup whole water chestnuts, finely diced 1 tablespoon hoisin sauce 1 tablespoon all-purpose flour Bun dough (see above recipe) 3 tablespoons low-sodium soy sauce 1 teaspoon white vinegar 1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow small amounts of oil for flavoring. I used some of my chili sauce instead, but then ended up not using the sauce cuz I didn't need it) Chopped cilantro for garnish In large non-stick saucepan, add bell pepper, scallions, and garlic, and cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop mushrooms (the pieces need to be fairly small to go in the dumplings) and add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate until ready to use. Sprinkle work surface with flour. Turn bun dough out onto prepared surface, knead 1 minute and roll into a log, about 16" long and 1 1/2" wide. Cut dough into 16 equal pieces and roll each into a ball. Flatten each ball with the palm of your hand into a 3" diameter circle. Place a heaping teaspoon of filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal. Repeat with remaining dough and filling, covering buns with plastic wrap. WARNING: This takes a little practice, so I'd recommend that you plan on