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Cha Siew Bao (stuffed, Steamed Buns)

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CATEGORY CUISINE TAG YIELD
Meats Archived, China, Ham/pork 10 Buns

INGREDIENTS

1 T Yeast
1/2 c Warm water
1/4 t Salt
1 c All-purpose flour
3 Scallions, minced
white part only
1/2 t Grated fresh ginger
2 T Oil, peanut
1/2 lb Ground pork sausage

INSTRUCTIONS

For the buns, dissolve the yeast in the water. Stir in the salt, and
mix in the flour. 2. On a flat surface, knead dough 5 minutes or  until
smooth and elastic. 3. Place dough in an oiled dish, turn over  so the
top is coated with oil, cover with a cloth, and let rise in a  warm
spot for 1 hour. 4. For the filling, saute the scallions and  ginger in
the oil. 5. Add the sausage and brown well, mashing the  meat into
small pieces. Remove from the heat, and set aside. 6. To  assemble,
punch down the dough and place on a flat surface. Break off  egg-sized
pieces, and pat into 3 inch circles. 7. Place 1 tablespoon  of pork
mixture in the center of each circle. Bring two opposite  dough edges
over the mixture and seal. Cut off excess dough from the  remaining
sides, leaving enough to seal in the pork. Gently seal the  sides and
tuck under along the seam, forming mineature loaves. 8.  Cover and let
rise for 15 to 20 minutes. 9. Over boiling water, place  the buns well
apart in a steamer basket to allow for expansion. Cover  and steam for
5 to 10 minutes or until the surface glistens and is  firm to the
touch. Serve warm. Makes 10 to 12 buns.  Posted by D.ADAMS44 [DAVID]
File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 240
Calories From Fat: 66
Total Fat: 7.4g
Cholesterol: 16.6mg
Sodium: 175.5mg
Potassium: 119.8mg
Carbohydrates: 34.1g
Fiber: 1.6g
Sugar: <1g
Protein: 8.5g


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