Subj : Lenar New Year - 03
To   : All
From : Dave Drum
Date : Sat Jan 21 2023 17:03:03

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Chinese Steamed Pork Buns (Char Siu Bao)
Categories: Breads, Herbs, Pork, Vegetables
     Yield: 12 servings

MMMMM---------------------------DOUGH--------------------------------
   1/2 ts Active dry yeast
    12 oz A-P flour
     4 oz Cornstarch
   1/4 c  Sugar
     2 ts Baking powder
     3 tb Lard; well chilled
     3 sl (1/2") fresh ginger
     1    Lemongrass stalk; tied in a
          - knot

MMMMM--------------------------FILLING-------------------------------
     1 tb Oil
     3    Scallions; trimmed, thin
          - sliced
     8 oz Boneless cooked pork; diced
     3 tb Soy sauce
     3 tb Oyster sauce
     1 tb Sugar
     2 ts Cornstarch

 MAKE THE DOUGH: In the bowl of a stand mixer fitted with
 a dough hook, combine the yeast and 1 cup lukewarm
 water. Set aside until small bubbles begin to form,
 about 10 minutes.

 Meanwhile, in a medium bowl, sift the flour, cornstarch,
 sugar, and baking powder. Add the flour mixture and lard
 to the yeast mixture and mix on low speed until a shaggy
 dough forms, about 6 minutes. Increase the speed to
 medium-low and mix until smooth and elastic (8-10
 minutes). (Dough will be quite firm and gummy.) Let rest
 at least 10 minutes.

 Cut a sheet of parchment paper into twelve 2-inch
 squares. Set aside.

 MAKE THE FILLING: In a small bowl, dissolve the
 cornstarch in 3 tablespoons of cold water. Set the
 slurry aside.

 In a 10" nonstick skillet over medium-high heat, heat
 the oil until it shimmers. Add the scallions and cook,
 stirring, for 1 minute. Add the pork, soy and oyster
 sauces, and sugar, and cook, stirring occasionally,
 until the sauces are combined and the pork is heated
 through, about 3 minutes. Stir in the prepared slurry
 and cook until the sauce thickens, about 1 minute.
 Remove from the heat and let cool completely.

 Divide the dough into 12 even pieces (about 2 ounces
 each), then round and smooth each piece slightly on one
 side. Place one ball on a clean workstation and drape
 the remaining balls with plastic wrap. Starting with the
 smooth, rounded side facing down, roll the dough gently
 with a rolling-pin into a 3-inch circle. Use the edge of
 your hand to pound the outer edge of the circle slightly
 thinner than its center. Place 2 generous tablespoons of
 filling into the center, then fold the edges around the
 filling to cover and form a sphere. Pinch the edges
 closed tightly and evenly, being careful to avoid
 getting any sauce on the seam. Transfer the bao to a
 square of parchment paper, seam side up, and cover with
 more plastic wrap. Repeat with the remaining buns,
 filling, and parchment squares. Let the buns rest for 1
 hour at room temperature before cooking (they will puff
 up a bit, but not double in size).

 When ready to steam, place 3 cups of water, ginger, and
 the lemongrass into a flat-bottomed wok or large,
 high-sided skillet. Place an 11" bamboo steamer into the
 wok (the water should not touch the bottom rack of the
 bamboo steamer) and bring the water to a rapid boil over
 high heat.

 Meanwhile, uncover half of the bao. Using kitchen
 shears, make 3 cuts in the knotted crown of the bao,
 each going out from the center (like a peace sign). Mist
 the buns lightly with a spray bottle of cold water, and
 transfer them to the steamer basket, leaving space
 between each. Quickly replace the lid and steam, adding
 more water to the wok as needed, until the buns are
 puffed up and no longer tacky, about 12 minutes.

 Remove to a platter or serving tray, and cover with a
 towel. Repeat with the remaining bao, adding more water
 to the wok as needed. Serve warm.

 By: Kat Craddock

 RECIPE FROM: https://www.saveur.com

 Uncle Dirty Dave's Archives

MMMMM

... I'm suspicious when it comes to non-beef burgers.

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