Chinese Steamed Buns with Meat Filling Tasty Recipes

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Chinese Steamed Buns with Meat Filling

"This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is satisfactory if allowed to rest within the fridge overnight. Use meat this is half of fat and 1/2 flesh for the most gentle filling. A wok ready with a stainless steel steam plate, a plate with holes to permit steam to bypass, is required to make these tasty buns."

Ingredients :

  • eight ounces chopped red meat
  • 1 (four ounce) can shrimp, tired and chopped
  • 1 teaspoon salt
  • 2 inexperienced onions
  • 1 tablespoon chopped clean ginger root
  • 1 tablespoon mild soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • ground black pepper to flavor
  • 2 half tablespoons water
  • 1 recipe Chinese Steamed Buns

Instructions :

Prep : 50M Cook : 24M Ready in : 4H
  • Cook chopped pork in a wok over medium warmth. After three minutes of cooking upload chopped shrimp if preferred. Cook till red meat is not crimson. Drain, season with salt and set aside to chill.
  • Mix together inexperienced onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix very well. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
  • Prepare dough for Chinese Steamed Buns.
  • Shape dough into balls. Roll each out right into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat aggregate within the center of every circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, approximately 30 minutes.
  • Bring water to a boil in wok, and decrease warmth to medium; the water have to still be boiling. Place steam-plate on a small cord rack within the center of the wok. Transfer as many buns on wax paper as will comfortably healthy onto steam-plate leaving 1 to 2 inches among the buns. At least 2 inches area must be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to twenty minutes.
  • REMOVE LID BEFORE you turn off warmness, in any other case water will drip returned onto bun floor and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns till all are cooked.

Notes :

  • Get the recipe for Chinese Steamed Buns.

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