← सभी रेसिपी

I made the following this last weekend, and they were *excellent*. 3 of the

I made the following this last weekend, and they were *excellent*. 3 of the is built on Chinese Bun Dough, Active Dry Yeast, Granulated Sugar, Lukewarm Water, and All Purpose Flour. Serves 16. Scale it up or down for the number of people at the table.

सामग्री

• to taste
• 1 1/4 oz
• 1 tsp
• 1 cup
• 3 cup

विधि (झलक)

1. 1

   In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy.

2. 2

   In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute.

3. 3

   If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.

4. 4

   Spray large bowl with nonstick cooking spray; place dough in bowl.

5. 5

   Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours.

6. 6

   Punch down and wrap in plastic until ready to use.

7. 7

   Mushroom Marinade (was Chinese roast p*rk)

8. 8

   Chopped cilantro for garnish

9. 9

   In large non-stick saucepan, add bell pepper, scallions, and garlic, and cook, stirring constantly, until peppers are soft, 5-8 minutes.

10. 10

    Chop mushrooms (the pieces need to be fairly small to go in the dumplings) and add, with marinade, to peppers.

11. 11

    Add water chestnuts and hoison sauce; cook until most of liquid has evaporated, 3-4 minutes.

12. 12

    Cover and refrigerate until ready to use.

13. 13

    Sprinkle work surface with flour.

14. 14

    Turn bun dough out onto prepared surface, knead 1 minute and roll into a log, about 16" long and 1 1/2" wide.

15. 15

    Cut dough into 16 equal pieces and roll each into a ball.

16. 16

    Place a heaping teaspoon of filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal.

17. 17

    Repeat with remaining dough and filling, covering buns with plastic wrap.

18. 18

    Place in large shallow saucepan or wok; add 2" water, cover and bring to rolling boil.

19. 19

    Arrange 8 of the buns at least 1" apart on prepared steamer rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.

20. 20

    Repeat with remaining buns, adding water to pan as necessary. (I did this in my Black and Decker steamer, which only allowed for 4 dumplings at a time.

21. 21

    Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1 tablespoon water, the reserved scallions, the vinegar, the reserved garlic, and the hot chili oil, if using; sprinkle with cilantro, if using.

22. 22

    Serve freshly steamed buns immediately, with dipping suace on the side, or cool and freeze for later use. (To reheat, thaw until soft and steam until warmed through, 5 minutes.)