Ingredients for Chinese Steamed Buns with Meat Filling recipe
8 ounces chopped pork
1 (4 ounce) can shrimp, drained
and chopped
1 teaspoon salt
2 green onions
1 tablespoon chopped fresh
ginger root
1 tablespoon light soy sauce
1 tablespoon rice wine
1 tablespoon vegetable oil
1 tablespoon white sugar
ground black pepper to taste
2 1/2 tablespoons water
1 recipe Chinese Steamed Buns
minutes.
Directions
Cook chopped pork in a wok over medium heat. After 3 minutes of
cooking add chopped shrimp if desired. Cook until pork is no longer
pink. Drain, season with salt and set aside to cool.
Mix together green onions, ginger, soy sauce, rice wine, oil, sugar,
and pepper. Stir in minced meat. Stir in water and mix thoroughly.
Chill in freezer for 2 hours, or in refrigerator overnight to firm up and
blend flavors.
Prepare dough for Chinese Steamed Buns.
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 seams
down onto wax paper squares. Let stand until doubled, about 30
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.