Chinese Steamed Buns with Meat Filling Best Family Recipes

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Chinese Steamed Buns with Meat Filling

"This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to relaxation within the refrigerator in a single day. Use meat that is 1/2 fats and 1/2 flesh for the maximum soft filling. A wok equipped with a chrome steel steam plate, a plate with holes to allow steam to skip, is needed to make those tasty buns."

Ingredients :

eight oz. Chopped pork
1 (four ounce) can shrimp, drained and chopped
1 teaspoon salt
2 green onions
1 tablespoon chopped clean ginger root
1 tablespoon mild soy sauce
1 tablespoon rice wine
1 tablespoon vegetable oil
1 tablespoon white sugar
floor black pepper to taste
2 half tablespoons water
1 recipe Chinese Steamed Buns

Instructions :

Prep : 50M	Cook : 24M	Ready in : 4H

Cook chopped beef in a wok over medium warmth. After 3 mins of cooking add chopped shrimp if preferred. Cook until red meat is no longer crimson. Drain, season with salt and set aside to cool.
Mix together inexperienced 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 in a single day 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 organized meat aggregate in the center of every circle, and wrap dough round filling. Place seams down onto wax paper squares. Let stand till doubled, approximately half-hour.
Bring water to a boil in wok, and reduce warmth to medium; the water have to still be boiling. Place steam-plate on a small twine rack in the middle of the wok. Transfer as many buns on wax paper as will effectively suit onto steam-plate leaving 1 to two inches between the buns. At least 2 inches space should be left among 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 warmth, otherwise water will drip again onto bun floor and bring yellowish "blisters" on bun surfaces. Continue steaming batches of buns till all are cooked.

Notes :

Get the recipe for Chinese Steamed Buns.

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