Title: Char siu bao (meat and vegetable buns)
 Categories: Bread/rolls, China, Update, Archived
      Yield: 1 Servings
 
MMMMM----------------------YIELD: 1 RECIPE---------------------------

MMMMM-------------------------MIXTURE A------------------------------
      1 lb Ground pork or beef
      1 ts Garlic; minced
      3    Tb Onion or leek; chopped
      5    Dried mushrooms; soaked in
           - water and chopped
      1 lb Spinach or cabbage; boiled,
           - drained, chopped
      3    Tb Sesame oil
      3    Tb Salad oil
      4    Tb Soy sauce
      1 ts Salt
      1 ts Sugar
      2    Tb Wine
    1/2 ts MSG (optional)
           ++++++++++++++++++++++++-MIX
           -TURE
           -B++++++++++++++++++++++++-
      8 c  Water
      2    Tb Sugar
    1/2 ts Salt
      3    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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