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Char Siu Bao (meat And Vegetable Buns)

January 27, 2023

CATEGORY	CUISINE	TAG	YIELD
Meats	Chinese	Archived, Bread/rolls, China, Update	1	Servings

INGREDIENTS

1	lb	Ground pork or beef
1	t	Garlic, minced
3		Tb Onion or leek, chopped
5		Dried mushrooms, soaked in
		water and chopped
1	lb	Spinach or cabbage, boiled
		drained chopped
3		Tb Sesame oil
3		Tb Salad oil
4		Tb Soy sauce
1	t	Salt
1	t	Sugar
2		Tb Wine
1/2	t	MSG, optional
		c Water
		Tb Sugar
1		ts Salt
		Tb Oil
		ts Dry yeast
		c Warm water, more or less

INSTRUCTIONS

-- ++++++++++++++++++++++++-MIX  :          -- TURE  :          --  :  
-- B++++++++++++++++++++++++-  :          -- according to quality of  :
-- flour)  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.  File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 2460 Calories From Fat: 1941 Total Fat: 215.4g Cholesterol: 476.3mg Sodium: 11022.7mg Potassium: 1941.9mg Carbohydrates: 15.7g Fiber: 8.2g Sugar: 5.3g Protein: 111.9g