Recipe - Steamed Vegetable Buns

4 cup Flour
1 tablespoon Sugar
1 pack Yeast
One half cup Hot milk; (120 130
degrees)
Three fourths cup Hot water; (120 130
degrees)
4 Cloves garlic; minced
2 tablespoon Ginger; minced
1 cup Onions; finely chopped
1 Carrot; minced
3 cup Cabbage; finely chopped
1 Zucchini; finely chopped
2 cup Mushrooms; finely chopped
1 One half cup Bean sprouts; chopped
3 tablespoon Peanut oil
3 tablespoon Dry wine
2 tablespoon Soy sauce
1 tablespoon Hoisin sauce
1 One half tablespoon Chili paste
1 tablespoon Cornstarch
2 tablespoon Water
24 Pieces wax paper OR aluminum
foil; (3"x3")

Mix 3 One half 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 3045 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. Stirfry 3 minutes. Add
mushrooms and stirfry 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
3inch long cylinder. Split each cylinder into 6 pieces. Flatten and strech
pieces to 3 One half 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 One half 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 recipeludigest by Badams adamsfmle@sprintmail.com on Mar 06,
1998