RECIPES OF CHINA: GUA BAO, TAIWAN’S ANSWER TO THE HAMBURGER
Gua bao, which translates as “cut bun,” is one of the few Taiwanese specialties.
Prep Time 2 hours
Cook Time 1 hours
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Soak dry yeast in lukewarm water for 10 minutes.
- 2. Mix sugar and salt with flour and make an impression in the center.
- 3. Add yeast and water mixture, and oil, into the dent. Fold flour into the liquid mixture and knead the dough until smooth. Cover with a damp cloth and allow it to rise to double its size. (This will take anywhere from 40 minutes to two hours, depending on the temperature.)
- 4. Meanwhile, blanch the pork belly in enough boiling water to cover for five minutes. Remove and wash with cold water. This gets rid of debris and extra blood.
- 5. Put the pork in a large pot and add 1/3 cup soy sauce, rice wine, sugar, 3 cups water, star anise (or dried orange skin) and cinnamon. Turn to high heat. The water should cover the pork. If not, simply add more water. Once mixture boils, turn the heat down to low and simmer for 40 minutes.
- 6. In a wok, heat two tablespoons of oil and sauté with garlic. Add pickled mustard plant, soy sauce and sugar. A little water can be sprinkled on top if this is too dry. Stir-fry for eight to 10 minutes over medium low heat, adding in the chili at the end. Set aside.
- 7. After the dough is ready, divide into eight pieces. Knead and shape them into smooth balls.
- 8. Roll each ball into a long oval shape, brush oil on it and fold it in half crosswise. Place on steamer baskets.
- 9. In a steamer pot, preheat water to about 95°F and turn the heat off. Place steamer baskets over the heated pot and let the buns rise for 30 to 40 minutes.
- 10. Bring water to a boil in the steamer pot, steam buns for 12 minutes over medium high heat. Start counting the 12 minutes once steam begins to protrude out of the baskets.
- 11. Turn the heat off and don’t open the steamer basket for another five to six minutes. Cool air will depress and shrink the buns. Lift the lid slowly so the buns don’t shrink.
- 12. Stuff pork, pickled mustard greens mixture, peanut powder and cilantro in the bun. Serve.
RECIPES OF CHINA: GUA BAO, TAIWAN’S ANSWER TO THE HAMBURGER
Gua bao, which translates as “cut bun,” is one of the few Taiwanese specialties.
Prep Time 2 hours
Cook Time 1 hours
Yield 8 servings
Number Of Ingredients 21
Steps:
- 1. Soak dry yeast in lukewarm water for 10 minutes.
- 2. Mix sugar and salt with flour and make an impression in the center.
- 3. Add yeast and water mixture, and oil, into the dent. Fold flour into the liquid mixture and knead the dough until smooth. Cover with a damp cloth and allow it to rise to double its size. (This will take anywhere from 40 minutes to two hours, depending on the temperature.)
- 4. Meanwhile, blanch the pork belly in enough boiling water to cover for five minutes. Remove and wash with cold water. This gets rid of debris and extra blood.
- 5. Put the pork in a large pot and add 1/3 cup soy sauce, rice wine, sugar, 3 cups water, star anise (or dried orange skin) and cinnamon. Turn to high heat. The water should cover the pork. If not, simply add more water. Once mixture boils, turn the heat down to low and simmer for 40 minutes.
- 6. In a wok, heat two tablespoons of oil and sauté with garlic. Add pickled mustard plant, soy sauce and sugar. A little water can be sprinkled on top if this is too dry. Stir-fry for eight to 10 minutes over medium low heat, adding in the chili at the end. Set aside.
- 7. After the dough is ready, divide into eight pieces. Knead and shape them into smooth balls.
- 8. Roll each ball into a long oval shape, brush oil on it and fold it in half crosswise. Place on steamer baskets.
- 9. In a steamer pot, preheat water to about 95°F and turn the heat off. Place steamer baskets over the heated pot and let the buns rise for 30 to 40 minutes.
- 10. Bring water to a boil in the steamer pot, steam buns for 12 minutes over medium high heat. Start counting the 12 minutes once steam begins to protrude out of the baskets.
- 11. Turn the heat off and don’t open the steamer basket for another five to six minutes. Cool air will depress and shrink the buns. Lift the lid slowly so the buns don’t shrink.
- 12. Stuff pork, pickled mustard greens mixture, peanut powder and cilantro in the bun. Serve.
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