Here's the recipe - they are fun to make and eat!!
* Exported from MasterCook *
Steamed Chicken Buns
Recipe By :Heart Smart Chinese Cooking
Dough:
2 1/2 cups all-purpose flour
3 1/2 tsp baking powder
3 tbsp icing sugar
2 tbsp canola oil
3/4 cup lukewarm water
1/2 tsp white vinegar
10 squares waxed paper or parchment paper -- (3 inch)
Filling:
1 1/4 lb. ground skinless chicken
1 tbsp peeled and finely grated ginger
1/2 cup finely chopped Chinese chives
1 tsp minced garlic
1 tin water chestnuts -- (7 1/2 oz.) drained and finely chopped
2 tsp sesame oil
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp Chicken stock (p. 3) or Rich Pork Stock (p. 8)
1/2 tsp white pepper
2 tsp cornstarch
1. Sift together flour and baking powder. Stir in icing sugar and rub in oil with fingertips till evenly distributed.
Combine water and vinegar and add slowly to flour mixture, mixing well. Knead to form a fairly soft dough.
Shape dough into smooth ball, cover and allow to rest for 30 minutes.
2. Meanwhile, combine all filling ingredients; mix well and refrigerate.
3. To make buns, divide dough into 10 portions and mould each into smooth ball.
Roll out on lightly floured board to 4" circle. Put spoonful of filling in center of circle and gather edges towards middle.
Fold, pleat and pinch dough to seal.
Place each bun gathered-side down on square of parchment paper. Repeat procedure with balance of ingredients.
4. Heat steamer over boiling water. Space buns in steamer, cover and steam for 20 min. Serve warm. Cooked buns can be refrigerated overnight and reheated by steaming for 3 minutes before serving. Serves 10
Author's note: Solid Fats vs. Oils
We've used oil rather than the traditional lard in this dough. Lard is 43% saturated fat and has 12 mg of cholesterol per tbsp, whereas a vegetable oil such as canola oil is only 7% saturated and contains no cholesterol. Wherever possible use vegetable oil in recipes instead of a solid animal fat like lard, butter (68% satu-rated) or beef tallow (48% saturated). And experiment with cutting the total fat by 1/4 to 1/2 of what is called for. (These substitutions are less straightforward in baked goods. )
Each serving: cal: 274; carb: 28g; protein: 20g; fat: 8g; chol: 51 g; fiber: 1g; sodium: 221mg
Description:
"I first made these 1/15/06 and I made a note to try with a plum sauce next time - haven't done it yet."
* Exported from MasterCook *
Steamed Chicken Buns
Recipe By :Heart Smart Chinese Cooking
Dough:
2 1/2 cups all-purpose flour
3 1/2 tsp baking powder
3 tbsp icing sugar
2 tbsp canola oil
3/4 cup lukewarm water
1/2 tsp white vinegar
10 squares waxed paper or parchment paper -- (3 inch)
Filling:
1 1/4 lb. ground skinless chicken
1 tbsp peeled and finely grated ginger
1/2 cup finely chopped Chinese chives
1 tsp minced garlic
1 tin water chestnuts -- (7 1/2 oz.) drained and finely chopped
2 tsp sesame oil
2 tbsp soy sauce
2 tbsp dry sherry
2 tbsp Chicken stock (p. 3) or Rich Pork Stock (p. 8)
1/2 tsp white pepper
2 tsp cornstarch
1. Sift together flour and baking powder. Stir in icing sugar and rub in oil with fingertips till evenly distributed.
Combine water and vinegar and add slowly to flour mixture, mixing well. Knead to form a fairly soft dough.
Shape dough into smooth ball, cover and allow to rest for 30 minutes.
2. Meanwhile, combine all filling ingredients; mix well and refrigerate.
3. To make buns, divide dough into 10 portions and mould each into smooth ball.
Roll out on lightly floured board to 4" circle. Put spoonful of filling in center of circle and gather edges towards middle.
Fold, pleat and pinch dough to seal.
Place each bun gathered-side down on square of parchment paper. Repeat procedure with balance of ingredients.
4. Heat steamer over boiling water. Space buns in steamer, cover and steam for 20 min. Serve warm. Cooked buns can be refrigerated overnight and reheated by steaming for 3 minutes before serving. Serves 10
Author's note: Solid Fats vs. Oils
We've used oil rather than the traditional lard in this dough. Lard is 43% saturated fat and has 12 mg of cholesterol per tbsp, whereas a vegetable oil such as canola oil is only 7% saturated and contains no cholesterol. Wherever possible use vegetable oil in recipes instead of a solid animal fat like lard, butter (68% satu-rated) or beef tallow (48% saturated). And experiment with cutting the total fat by 1/4 to 1/2 of what is called for. (These substitutions are less straightforward in baked goods. )
Each serving: cal: 274; carb: 28g; protein: 20g; fat: 8g; chol: 51 g; fiber: 1g; sodium: 221mg
Description:
"I first made these 1/15/06 and I made a note to try with a plum sauce next time - haven't done it yet."
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com