Recipe - Char Siu Bao (Meat And Vegetable Buns)

YIELD: 1 RECIPE

MIXTURE A
1 pound Ground pork or beef
1 teaspoon Garlic; minced
3 Tb Onion or leek; chopped
5 Dried mushrooms; soaked in
water and chopped
1 pound Spinach or cabbage; boiled,
drained, chopped
3 Tb Sesame oil
3 Tb Salad oil
4 Tb Soy sauce
1 teaspoon Salt
1 teaspoon Sugar
2 Tb Wine
One half teaspoon MSG (optional)
++++++++++++++++++++++++MIX
TURE
B++++++++++++++++++++++++
8 cup Water
2 Tb Sugar
One half teaspoon Salt
3 Tb Oil
8 teaspoon Dry yeast
4 cup Warm water (more or less,
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 floursprinkled board and roll it into a long
sausage. Cut sausage into 1inch 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