Chinese Steamed Buns with Meat Filling Good 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 great if allowed to rest in the fridge in a single day. Use meat that is half fats and half flesh for the most soft filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to skip, is needed to make those tasty buns."

Ingredients :

8 ounces chopped pork
1 (four ounce) can shrimp, drained and chopped
1 teaspoon salt
2 green onions
1 tablespoon chopped sparkling ginger root
1 tablespoon light 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 heat. After 3 minutes of cooking upload chopped shrimp if preferred. Cook till pork is now not pink. Drain, season with salt and set aside to chill.
Mix collectively green 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 fridge overnight to corporation up and blend flavors.
Prepare dough for Chinese Steamed Buns.
Shape dough into balls. Roll every out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture inside the middle of each circle, and wrap dough round filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
Bring water to a boil in wok, and reduce heat to medium; the water have to nevertheless be boiling. Place steam-plate on a small wire rack within the center of the wok. Transfer as many buns on wax paper as will conveniently healthy onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space must be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
REMOVE LID BEFORE you turn off heat, in any other case water will drip back onto bun surface and bring 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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