CHINESE STEAMED BUNS WITH MEAT FILLING RECIPES

Steps:

• Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
• Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
• Prepare dough for Chinese Steamed Buns (see footnote).
• Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

Steps:

• Something sugar and salt to the flour.
• The flour water ratio is 2: 1, the ratio of flour and yeast 100: 1. Put the yeast in warm water and add some sugar to it.
• Wait little bubbles up by the yeast in the water. Then add the entire flour and mix until it is flaky.
• Knead the dough until it is finished and looks approximately like the picture. A Chinese proverb says: if sticks no more flour on hand and to the bowl and the dough is already as smooth as the bowl, then the dough is ready.
• Cover the dough and put in a warm place.
• Der Teig sollte am Ende doppelt so gross sein. Wie lange es dauert, kommt auf die temperature an. Tipp: Wenn die temperature sehr kalt ist, stellt die Schüssel nochmal auf eine andere Schüssel mit warmen Wasser, damit es schneller geht.
• Something flour spread on desktop
• The air from the dough refuse, so it gives a smooth dough.
• cut then provides the dough like this. One can still see many small air bubbles
• While waiting for that the dough is fermented, prepare the meat filling in passing.
• Lean and fat pork chop. Ginger and chives chop too small and all mix together. Tip: Take not only lean meat, it does not taste otherwise.
• Pour into the meat now ginger, salt, rice wine, sugar, soy sauce, pepper and oyster sauce. Everything in one direction mix well and thereby give 3 small surpluses of water. Recently the leeks add possibly a little sesame oil to give a better flavor. And again stir briefly.
• I want to add soy sauce, homemade spicy oil, minced bean paste, tune a spicy meat,
• Shape the dough into an oblong roll form and then cut into small pieces.
• again spread some flour and press the pieces of furniture first flat.
• The flour to medium thick disks roll.
• give meat mixture in the center.
• Baozi now close. Note baozi beautiful lace, if you do not make lace, care fully watch the video on this page.
• The Baozi you lay now with a little oil down on the steaming tray. The oil prevents that Baozis stick later. Let the Baozis now first stand for 20 minutes covered.
• The water boil now. Then you lay the Baozis for 12 minutes in the steamer. shut off the machine to the 12 minutes, but let the Baozis still about 3 minutes there. The previous Rausholen can di Baozi incident. Then serve hot!