Stormmee wrote:
> and since i am barely able to operate the email program anything complicated
> is frusterating. what makes me mad is i had a file of things we had tried
> and wanted to eat again along with things yet to try, i guess the steamed
> dumplings is where i want to start, i am thinking this weekend i will have a
> go at the congee, managed to get those again, and i thought steamed
> dumplings would be nice, the kind i want is the kind where you make the
> dough and steam them not the kind with the thin wrappers, thanks, Lee
> " > wrote in message
> ...
>> Stormmee wrote:
>>> i didn't want to post much until i caught up reading and collecting what
>>> recipes i could, we have had major computer issues and as a result i lost
>>> all of my recipes... so if i ask for the same thing again like say
>>> steamed dumplings that you make i apologize in advance, and i am glad to
>>> be back.

Here's the basic yeast dough for the Andrea Nguyen steamed filled buns
from the LA Times. If its the wrong recipe, just give me a hint, and
I'll try to find it:

Recipe: Basic yeast dough (Famian)

Total time: 50 minutes

Servings: Makes enough for 32 small or 16 medium buns

Note: All-purpose flour with a moderate amount of gluten, such as widely
available Gold Medal, works best to yield tender, yet slightly chewy
dough. Unbleached flour produces terrific flavor, but bleached flour
imparts a brighter finish that some Asian cooks like.

1 1/2 teaspoons instant dry yeast

3/4 cup lukewarm water

2 tablespoons canola oil

2 tablespoons sugar

2 teaspoons baking powder

Scant 3 cups (12 1/2 ounces) flour

1. Put the yeast in a small bowl, add the water and set aside for 1
minute to soften. Whisk in the oil to blend and dissolve the yeast. Set
aside.

2. To make the dough in a food processor: Combine the sugar, baking
powder and flour in the bowl of the food processor. Pulse two or three
times to combine. With the motor on, pour the yeast mixture through the
feed tube in a steady stream and allow the machine to continue running
until the dough starts coming together into a ball, about 20 seconds.
(If this doesn't happen, add lukewarm water by the teaspoon.) Let the
machine continue for 45 to 60 seconds to knead most of the dough into a
large ball that cleans the sides of the bowl; expect some dangling bits.
Press on the finished dough; it should feel medium-soft and tacky but
should not stick to your finger.

3. Alternatively, to make the dough by hand: Combine the sugar, baking
powder and flour in a large bowl. Make a well in the center and pour in
the yeast mixture. Slowly stir with a wooden spoon, moving from the
center toward the rim, to work in all the flour. (Add lukewarm water by
the teaspoon if this doesn't happen with relative ease.) Keep stirring
as a ragged, soft mass forms. Then use your fingers to gather and pat
the dough together into a ball. Transfer to a work surface and knead for
about 5 minutes, until smooth, fingertip-soft and slightly elastic. (You
shouldn't need any additional flour on the work surface if the dough was
properly made. Keep kneading, and after the first minute or two, the
dough shouldn't stick to your fingers. If it does, work in a sprinkling
of flour.) Press your finger into the dough; the dough should spring
back, with a faint indentation remaining.

4. Lightly oil a clean bowl and add the dough. Cover with plastic wrap
and put in a warm, draft-free place to rise until nearly doubled, 30 to
45 minutes (timing will vary depending on the temperature of the room).
The dough is now ready to use.

5. If not using immediately, cover and refrigerate the dough until needed.

Each of 16 servings: 104 calories; 2 grams protein; 19 grams
carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0
cholesterol; 62 mg. sodium.