Char siu bao (meat & vegetable buns)
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Char siu bao (meat & vegetable buns)
  Meat    Buns    Vegetables  
Last updated 6/12/2012 12:47:04 AM. Recipe ID 7627. Report a problem with this recipe.
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      Title: Char siu bao (meat & vegetable buns)
 Categories: Bread/rolls, China, Update
      Yield: 1 Servings
MMMMM----------------------YIELD: 1 RECIPE---------------------------

MMMMM-------------------------MIXTURE 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)
      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)
  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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Recipe ID 7627 (Apr 03, 2005)

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