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Breads from Rina's Kitchen


Chinese Steamed Buns With Meat Filling 
Makes 24 steamed buns

1 recipe Chinese Steamed Buns dough
8 ounces minced pork, beef, or lamb meat
4 ounces minced shrimp flesh, optional
1 pound Bak Choi, or 4 ounces pickled, sour vegetable
1 tablespoon salt
2 stalks Chinese green onions
1 tablespoon finely diced fresh ginger
1/2 teaspoon salt
1 tablespoon light soy sauce
1 tablespoon rice wine
1 tablespoon vegetable oil
1 tablespoon white sugar
pinch ground black pepper
2 - 3 tablespoons water or chicken stock
                   
1. Finely chop Bak Choi or sour vegetable into very small
   bits. Sprinkle 1 tablespoon salt over, and mix. Let stand,
   and drain out excess water. 
2. Mix together green onions, ginger, 1/2 teaspoon salt,
   soy sauce, rice wine, oil, sugar, and pepper. Stir in
   minced meat and drained Bak Choi. Stir in water or
   chicken stock. Mix thoroughly. Chill in freezer for 2
   hours, or in refrigerator overnight to firm up and blend
   flavors. 
3. Prepare dough for Chinese Steamed Buns . 
4. 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 minutes. 
5. 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. 
6. 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. 

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