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  Recipe Home » Breads » Char Siu Bao (Meat & Vegetable Buns)
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  Char Siu Bao (Meat & Vegetable Buns)
  Category: Breads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 176
Ingredients:

MMMMMYIELD 1 RECIPE


MMMMMMIXTURE A

1 lb Ground pork or beef
1 tsp Garlic, minced
3 each Tb Onion or leek, chopped
5 each Dried mushrooms, soaked in water and chopped
1 lb Spinach or cabbage, boiled, drained, chopped
3 each Tb Sesame oil
3 each Tb Salad oil
4 each Tb Soy sauce
1 tsp Salt
1 tsp Sugar
2 each Tb Wine
1/2 tsp MSG (optional)
++++++++++++++++++++++++-MIX TURE B++++++++++++++++++++++++-
8 cup Water
2 each Tb Sugar
1/2 tsp Salt
3 each Tb Oil
8 tsp Dry yeast
4 cup Warm water (more or less, according to quality of flour)
Instructions:
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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