CHINESE STUFFED BUNS RECIPES

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CHINESE STUFFED BUNS RECIPE - COOKEATSHARE



Chinese Stuffed Buns Recipe - CookEatShare image

Provided by CookEatShare Cookbook

Number Of Ingredients 10

1 pound rib end pork loin
1 clove of garlic
1/4 teaspoon salt
1/4 teaspoon pepper
1 tbsp. peanut oil
2 tbsp. soy sauce
1 tbsp. sugar
1/4 c. cool water
2 tbsp. cornstarch
1 (8 ounce.) pkg. refrigerated biscuits (10 biscuits)

Steps:

  • Preheat oven to 450 degrees. Rub pork with cut clove of garlic. Season with salt and pepper. Place, fat side up, on rack in oven. Reduce heat at once to 350 degrees. Roast, uncovered, for 1 hour or possibly till meat reaches 170 degrees on meat thermometer. Cold; remove bones and finely chop pork. Heat oil over medium heat in large skillet. Add in minced pork and saute/fry for a minute. Stir in sugar and soy sauce. Cook for another minute. Blend cool water and cornstarch. Add in to mix; cook, stirring, till thickened. Transfer to bowl and cold. To assemble buns: Preheat oven to 450 degrees. Lightly grease an 8 inch round cake pan. Stretch each biscuit till it is about 4 inches in diameter. Place 1 1/2 Tbsp. filling in the center of each biscuit. Gather the edges of the biscuit around the filling and press together, forming a ball like shape. Put buns in the pan with smooth sides up and sides touching. Bake 8-10 min till golden. Reheat in microwave 30 seconds per bun.

Nutrition Facts : ServingSize 167 g, Calories 294, FatContent 8.22 g, TransFatContent 0.34 g, SaturatedFatContent 1.77 g, CholesterolContent 52 g, SodiumContent 1147 g, CarbohydrateContent 33.4 g, FiberContent 1.1 g, SugarContent 6.83 g, ProteinContent 20.56 g

CHINESE STEAMED BUNS (MANTOU RECIPE) | CHINA SICHUAN FOOD



Chinese Steamed Buns (Mantou Recipe) | China Sichuan Food image

Basic Chinese Steamed Buns using instant yeast, making 12 mini buns.  video as below.

Provided by Elaine

Categories     Chinese

Total Time 110 minutes

Prep Time 90 minutes

Cook Time 20 minutes

Yield 4

Number Of Ingredients 5

300 g all-purpose flour + 2 tbsp. more for dusting
1 and 1/2 teaspoon instant yeast
2 tablespoons sugar ( ,optional)
150 g water or 20ml more if needed
a tiny pinch of salt ( ,around 1.5% of the dough)

Steps:

  • Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
  • Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
  • Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
  • Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
  • When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
  • Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
  • Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
  • Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
  • Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.

Nutrition Facts : Calories 297 kcal, CarbohydrateContent 63 g, ProteinContent 7 g, SodiumContent 3 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving

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