Boy, are these tasty - We had 'sandwiches' with pork and Hoisin, Sweet Chili sauce, cilantro and sprinkled with peanuts for dinner last night. Froze the rest of the buns to have with sandwiches for the late night snack/dinner. These are so easy and good.
Both recipes are from Rhonda Parkinson, About.com Guide newsletter.
Steamed Bun Dough
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
NOTE: "Roll the individual buns into long ovals, rather than circles. That way, when folded over has more coverage for filling." - I did this way.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.
(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).
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and here's the pork - another easy and tasty recipe.
Four Happiness Pork
1 1/2 pounds lean pork
1 cup water
2 tablespoons sherry
6 tablespoons dark soy sauce
2 slices ginger
1 scallion
2 tablespoons sugar
Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water. Cut pork in 2-inch cubes.
Put pork and 1 cup water in an earthenware or any other heavy pot. Bring water to boil. Add sherry, soy sauce, ginger, and scallion. Cover pot tightly. Simmer over very low heat 2 hours. Add sugar. Bring to high heat. Baste until gravy coats the meat.
May be prepared in advance. May be frozen. Reheat before serving.
Both recipes are from Rhonda Parkinson, About.com Guide newsletter.
Steamed Bun Dough
1 package dried yeast or 1 cake fresh yeast
1 cup lukewarm water
4 1/2 cups flour
1/4 cup sugar
2 tablespoons Crisco or vegetable oil
1/2 cup boiling water
2 tablespoons sesame seed oil
Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. Cover with cloth. Let rise 1 hour, until bubbles appear.
Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/2 cups flour.
Knead dough on lightly floured board until smooth. Put into extra large, greased bowl in a warm place. Cover with damp cloth. Let rise until double in bulk, about 2 hours.
Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total).
Flatten each piece with palm of hand. Roll with rolling pin into 3 inch circles.
NOTE: "Roll the individual buns into long ovals, rather than circles. That way, when folded over has more coverage for filling." - I did this way.
Brush with sesame seed oil. Indent middle of circle with chopstick. Fold circle in half so that it becomes a half moon. Crimp edges tightly with fork.
Place each roll on separate square piece of foil on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel.
Steam, tightly covered, over briskly boiling water for 10 minutes. Serve with Peking Duck, Crispy Duck, or with any filling you desire. May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.
(*Note: This recipe is reprinted from "Madame Wong's Long-Life Chinese Cookbook", courtesy of Sylvia Schulman).
-------
and here's the pork - another easy and tasty recipe.
Four Happiness Pork
1 1/2 pounds lean pork
1 cup water
2 tablespoons sherry
6 tablespoons dark soy sauce
2 slices ginger
1 scallion
2 tablespoons sugar
Put pork in boiling water. Boil 1 minute. Drain. Rinse in cold water. Cut pork in 2-inch cubes.
Put pork and 1 cup water in an earthenware or any other heavy pot. Bring water to boil. Add sherry, soy sauce, ginger, and scallion. Cover pot tightly. Simmer over very low heat 2 hours. Add sugar. Bring to high heat. Baste until gravy coats the meat.
May be prepared in advance. May be frozen. Reheat before serving.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com