lost recipes
thanks, Lee
" > wrote in message
...
> 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
>
> This is the Andrea Nguyen recipe Steve Cramer posted (from my LA Times
> link). I'll post the basic yeast dough in a separate posts:
>
> Recipe: Pan-fried pork and scallion mini buns (Sheng jian bao zi)
>
> Total Time: 45 minutes plus rising time
>
> Servings: Makes 32 mini buns
>
> Note: You can find ground pork with a higher fat content at many Asian
> markets, or ask your butcher to grind fat into regular ground pork (you
> want about 20% fat). Or substitute regular ground pork. Ground beef chuck
> or chicken thigh may be substituted for the pork in this recipe.
> Regardless, fatty, rich ground meat makes for better, succulent buns.
> Shaoxing rice wine and Chinkiang vinegar are available at Chinese and
> most Asian markets. Recipe by Andrea Nguyen.
>
> 10 ounces fatty ground pork, coarsely chopped to loosen
>
> 2 teaspoons minced fresh ginger
>
> 1/4 cup finely chopped Chinese chives or scallions (white and green parts)
>
> 1/4 teaspoon plus 1/8 teaspoon salt [NOT Iodized! - Nick]
>
> 1/8 teaspoon white pepper [NOTE: White, not black - Nick]
>
> 1/2 teaspoon sugar [or Splenda - Nick]
>
> 1 tablespoon light (regular) soy sauce, plus additional (optional) for
> dipping
>
> 2 teaspoons Shaoxing rice wine or dry sherry [dry Marsala - Nick]
>
> 2 teaspoons sesame oil
>
> 1 tablespoon water
>
> 1 1/4 pounds basic yeast dough (recipe above [Where? Make what you know! -
> Nick]), preferably made with unbleached flour
>
> 1 tablespoon finely julienned fresh ginger
>
> 1/4 cup Chinkiang vinegar or balsamic vinegar [Balsamico should avoid the
> tartness referred to below - -Nick]
>
> Chile oil, optional
>
> Canola oil
>
> 1. To make the filling, combine the pork, minced ginger and Chinese chives
> in a medium bowl. Use a fork or spatula to stir and lightly mash the
> ingredients together.
>
> 2. In a small bowl, combine the salt, white pepper, sugar, soy sauce, rice
> wine, sesame oil and water and stir to combine well. Pour over the meat
> mixture, then vigorously stir to fully incorporate. Cover the filling with
> plastic wrap and set aside for 30 minutes, or refrigerate overnight,
> returning it to room temperature before assembling the buns.
>
> 3. Transfer the dough to a very lightly floured work surface, gather it
> into a ball if needed, and then pat it to flatten it into a thick disk.
> Cut the disk in half and cover half with plastic wrap or an inverted bowl
> to prevent drying while you work on the other half. (If your kitchen is
> very warm or the dough rises quickly, refrigerate the remaining half while
> you work on the first half.)
>
> 4. Roll the dough half into a 12- to 14-inch log, then cut it crosswise
> into 16 pieces. (Halve the log first to make it easier to cut into
> even-size pieces. The tapered end pieces should be cut a little longer
> than the rest.) Lightly roll each piece between your hands into a ball and
> then use the palm of one hand to flatten it into a one-fourth-inch-thick
> disk, moistening your hands with a little water if the dough becomes too
> dry.
>
> 5. Use an Asian dowel-style rolling pin to roll the pieces into circles
> about 2 1/2 inches in diameter, rolling the outer one-half-inch edge of
> the circle very thin, like a tortilla (the center of the circle -- about 1
> inch -- will remain thicker). Rotate the circle as you roll the outer edge
> with the pin to form a perfect circle. Alternatively, you can press out
> the circles by hand, using your fingers to flatten the center and edges,
> though the circles may not be as perfect. The finished circle will be
> thick, and it will rise as it sits. Lay the finished circles out on your
> work surface, lightly dusting their bottoms with flour if you fear they
> will stick.
>
> 6. Line a baking sheet with parchment paper and lightly dust with flour.
> To assemble the buns, hold a dough circle in a slightly cupped hand. Use a
> bamboo spatula, dinner knife or spoon to center about 2 teaspoons of
> filling on the dough circle, pressing down very gently and keeping about
> one-half to three-fourths inch of the dough clear on all sides; your hand
> will automatically close slightly. Use the thumb of the hand cradling the
> bun to push down the filling while the fingers of the other hand pulls up
> the dough edge and pleats and pinches the rim together to form a closed
> satchel. Completely enclose the filling by pinching and twisting the dough
> closed. Place the finished bun, pleated side down, on the prepared baking
> sheet. Repeat with the remaining dough circles and filling. Loosely cover
> the buns with plastic wrap and set aside until almost doubled in size, 10
> to 30 minutes, depending on the temperature of the room.
>
> 7. While the buns rise, divide the julienned ginger and vinegar between 2
> communal bowls. Taste and, if the vinegar is too tart, add water by the
> teaspoon. Set them at the table along with the soy sauce and chile oil for
> guests to mix their own sauce.
>
> 8. To pan-fry the buns, use a medium or large nonstick skillet. Heat the
> skillet(s) over medium heat and add 1 tablespoon of canola oil for a
> medium skillet and 1 1/2 tablespoons for a large one. Add the buns 1 at a
> time, arranging them, pleated side up, a half-inch apart; they will expand
> during cooking. The buns will need to be cooked in batches. (In general,
> medium skillets will fit 8 or 9 buns; large skillets will fit 12 or 13
> buns.) Fry the buns for 1 to 2 minutes, or until they are golden or light
> brown on the bottom. Use your fingers to gently lift them to check the
> color.
>
> 9. Holding the lid close to the skillet to lessen the spattering effect of
> water hitting hot oil, carefully add enough water to come up the side of
> the buns by one-fourth inch, about one-fourth cup. The water and oil will
> sputter a bit. Cover with a lid or aluminum foil, placing it very slightly
> ajar to allow steam to escape, so condensation doesn't fall on the buns
> and perhaps cause their collapse. Let the water bubble away until it is
> mostly gone, about 6 minutes.
>
> 10. When you hear sizzling noises (a sign that most of the water is gone),
> remove the lid. Let the dumplings fry, uncovered, for about 1 minute,
> until the bottoms are brown and crisp. At this point, you can serve the
> buns, crisp bottoms up, like pot stickers. Or you can use chopsticks to
> flip each bun over (separate any that are sticking together first) and
> then fry the other side for about 45 seconds, until golden.
>
> 11. Remove from heat and wait for the cooking action to cease, then
> transfer the buns to a serving plate. Display them golden side up. Serve
> with the gingered vinegar, chile oil and soy sauce. Eat these buns with
> chopsticks -- they're a little greasy on the fingers. Leftover buns can be
> refrigerated and reheated with a touch of oil and a bit of water in a
> nonstick skillet.
>
> Each mini bun: 92 calories; 3 grams protein; 10 grams carbohydrates; 0
> fiber; 4 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 92 mg.
> sodium.
>
> Ian
>
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