Steamed Buns With Dipping Sauce
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Steamed Buns With Dipping Sauce
  Buns    Sauces  
Last updated 6/12/2012 1:24:49 AM. Recipe ID 58523. Report a problem with this recipe.
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      Title: Steamed buns with dipping sauce
 Categories: Digest, Jan.
      Yield: 1 Servings
 
    1/4 md 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*t for dipping
           Sauce)
           Marinated mushrooms from
           Above recipe
    1/4 c  Whole water chestnuts,
           Finely diced
      1 tb Hoisin sauce
      1 tb All-purpose flour
           Bun dough (see above
           Recipe)
      3 tb Low-sodium soy sauce
      1 ts White vinegar
    1/4 ts Hot chili oil
           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 *not* serving the first 2 or 3 you make to company. =-)
  
  Line steamer rack with cheesecloth or wax paper (I used cabbage
  leaves). Place in large shallow saucepan or wok; add 2" water, cover
  and bring to rolling boil. Arrange 8 of the buns at least 1" apart on
  prepared steamer rack; cover and steam until puffy, tender and cooked
  through, 15-20 minutes. Repeat with remaining buns, adding water to
  pan as necessary. (I did this in my Black and Decker steamer, which
  only allowed for 4 dumplings at a time. I filled the water to the
  highest water mark, refilling after steaming 8 dumplings.)
  
  Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
  tablespoon water, the reserved scallions, the vinegar, the reserved
  garlic, and the hot chili oil, if using; sprinkle with cilantro, if
  using.
  
  Serve freshly steamed buns immediately, with dipping suace on the
  side, or cool and freeze for later use. (To reheat, thaw until soft
  and steam until warmed through, 5 minutes.)
  
  Enjoy! The recipe also says that you can use other veggies and sauces
  ~- try chopping up your favorite ff chinese dish and making it into a
  filling!
  
  Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
  [Volume 14 Issue 11] Jan. 11, 1995.
  
  Individual recipes 




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Recipe ID 58523 (Apr 03, 2005)

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