| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Grains |
Chinese |
Appetizers, Breads, Chinese dis, Vegetables, Cookbook |
6 |
Servings |
INGREDIENTS
| 4 |
c |
Flour |
| 1 |
tb |
Sugar |
| 1 |
pk |
Yeast |
| 1/2 |
c |
Hot milk; (120 – 130 degrees) |
| 3/4 |
c |
Hot water; (120 – 130 degrees) |
| 4 |
|
Cloves garlic; minced |
| 2 |
tb |
Ginger; minced |
| 1 |
c |
Onions; finely chopped |
| 1 |
|
Carrot; minced |
| 3 |
c |
Cabbage; finely chopped |
| 1 |
|
Zucchini; finely chopped |
| 2 |
c |
Mushrooms; finely chopped |
| 1 1/2 |
c |
Bean sprouts; chopped |
| 3 |
tb |
Peanut oil |
| 3 |
tb |
Dry wine |
| 2 |
tb |
Soy sauce |
| 1 |
tb |
Hoisin sauce |
| 1 1/2 |
tb |
Chili paste |
| 1 |
tb |
Cornstarch |
| 2 |
tb |
Water |
| 24 |
|
Pieces wax paper OR aluminum foil; (3"x3") |
INSTRUCTIONS
Mix 3 1/2 cups flour, sugar and yeast in a large bowl. In a small bowl,
combine milk and water. Using a thermometer to verify temperature between
120 and 130 degrees. Add milk mixture to flour and stir until flour clumps.
Turn dough onto lightly floured surface and knead for 10 minutes or until
dough is smooth and elastic. Let rest for 15 minutes. Knead lightly for 1
minutes. Place dough in lightly greased large bowl to rise till doubled
about 30-45 minutes.
FILLING: Meanwhile, combine wine, soy sauce, hoisin sauce, and chili paste
in small bowl. Combine cornstarch and water in another small bowl. In hot
wok add peanut oil. Stir fry garlic, ginger, and onions for 30 seconds. Add
carrots, cabbage, zucchini and bean sprouts. Stir-fry 3 minutes. Add
mushrooms and stir-fry for 4 minutes. Add soy sauce mixture and stir till
bubbly. Briefly stir cornstarch and water; add to vegetables, stirring
quickly while mixture thickens. Cook 1 minute and remove from heat to cool.
BUNS: When dough is doubled, punch down. Turn onto lightly floured surface
and knead for 5 minutes. Split dough into quarters. Roll each quarter into
3-inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech
pieces to 3 1/2 to 4 inch circles. Place 1 tablespoon of filling in the
center. Take up sides and pinch together in the middle. Place on wax paper
with pinched side down on steamer rack. Place filled steamer rack and
remaining filled buns in oven with 1 1/2 cups of boiling water to rise for
30 minutes. Steam for 20 minutes.
MC_Busted by Brenda Adams; found at
<http://members.aol.com/meadowscd/recipes/>; Posted Lu 3/98.
Recipe by: Adapted from Classic Chinese Cooking by Joanne Hush
Posted to recipelu-digest by Badams <adamsfmle@sprintmail.com> on Mar 06,
1998
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