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Char Siu Bao (Meat And Vegetable Buns) Recipe

by Global Cookbook

Ingredients

1 lb Grnd pork or possibly beef 1 tsp Garlic, chopped 3 Tbsp. Onion or possibly leek, minced 5 x Dry mushrooms, soaked in water and minced 1 lb Spinach or possibly cabbage, boiled, liquid removed, minced 3 Tbsp. Sesame oil 3 Tbsp. Salad oil 4 Tbsp. Soy sauce 1 tsp Salt

1 tsp Sugar 2 Tbsp. Wine 1/2 tsp MSG (optional) ++++++++++++++++++++++++-MIX TURE 8 c. Water 2 Tbsp. Sugar 1/2 tsp Salt 3 Tbsp. Oil 8 tsp Dry yeast 4 c. Hot water (more or possibly less, according to quality of flour)

Directions

1. Mix all A ingredients thoroughly in a bowl to create filling for buns. Mix dry yeast with water and add in to flour. Add in 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 hot 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 pcs, and roll each out to the size of a saucer to create wrapping. Put 1 Tbsp. of filling in center of each wrapping, flute edges of wrapping, bring egdes together to create 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 min.
2. Note: Leftover buns may be served afterreheating, either by steaming or possibly frying. The filling (A) may also be fried to produce an altogether different and delightful flavor. Source; Mrs. Ma's

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