STEAMED CHINESE FOOD RECIPES

Steps:

• In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
• Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
• Mix everything to a dough.
• Turn it on to a floured work surface and knead it until it is smooth.
• Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
• Punch down the dough with the back of your fist to flatten on a floured board.
• Sprinkle the baking powder over and knead for a few minutes.
• Shape the dough into 24 rolls.
• Keep each ball on a wax paper and let it rise for another 30 minutes.
• You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
• Bring water in the bottom of a steamer to a boil first.
• Then place the rolls in the steamer, leaving a 1-inch gap between them.
• Cook in batches if need be.
• Cook them for 10-15 minutes, or until they are firm and cooked through.
• Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
• Serve them hot.

Steps:

• Sift the flour.
• Add sugar, baking powder and lard.
• pour in water and knead until smooth.
• Cover with a damp teatowel and rest for 30 minutes.
• Saute the onions and pork briefly in the oil.
• Add water and seasonings and simmer until the sauce thickens.
• Spread this filling onto a plate to cool.
• Roll the dough into a long sausage shape and cut into twelve equal pieces.
• Roll each into a ball and flatten into a circle with your fingers.
• Place a spoonful of filling in the center and bring the dough up around it.
• Pinch the dough firmly to join it.
• Put each bun on a separate piece of parchment or wax paper.
• At this point the pastries can be frozen (IQF) by placing them on a tray in the freezer.
• Otherwise, brush each with a little water and set them in a steam basket.
• Steam over rapidly boiling water for 10 minutes.
• When steaming, do not crowd the pastries.
• If necessary steam them in batches.
• They can be rewarmed (once) carefully in the microwave.