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madbakerThis week's Resolution Recipe: Steamed Dumplings.
1 1/2 cups water, hottish warm
1 tsp sugar
1 packet yeast
3 1/2 - 4 cups white flour
Filling:
3/4 lb chicken breast, diced
2 large eggses
2 Tbsp soy sauce
1 Tbsp rapeseed or peanut oil
2 Tbsp minced fresh ginger
3 cloves minced fresh garlic
2 scallions, chopped (I used green garlic)
handful cilantro, chopped
Pour the water into a mixing bowl and dissolve in the sugar and yeast. Let activate for 5-10 minutes, then add the salt and 3 1/2 cups of flour. Mix thoroughly in the bowl until it pulls away from the sides. Turn the quite soft dough onto a lightly floured surface and knead until smooth and elastic. Clean out and grease the bowl and return the dough to it to rise for 1 to 1 1/2 hours.
When the dough has doubled in bulk, knock it down, turn it out onto a floured kneading surface and break off large marble-sized pieces of dough. Shape them into round flat cakes with your hand. Blend the filling together and dab a small spoonful in the middle of each cake, folding over like a turnover and pinching together firmly. Let rise 20 minutes.
Bring water to a boil in the bottom of your steam, place the buns on the rack over the water, cover, and when the water has come to a boil again lower the heat and steam for 35-40 minutes. Feeds four with some greens alongside.
What worked: These were delicious, especially with a bit of hoisin sauce and chili paste. The texture was very reminiscent of bao.
What didn't: This is a large amount, and I don't have a large enough bamboo (or other) steamer. I crammed them in, which turned out to be a mistake because they glorped together when rising and cooking. Also, my cakes were unevenly sized and thicknessed, so there was some leakage.
Will I make it again? Not sure. It wasn't as much work as I was afraid it would be and we devoured them, but I don't know that I want to buy more bamboo steamers... and without that I probably don't want to make these again. If I did them in succession it would take three batches at least.
1 1/2 cups water, hottish warm
1 tsp sugar
1 packet yeast
3 1/2 - 4 cups white flour
Filling:
3/4 lb chicken breast, diced
2 large eggses
2 Tbsp soy sauce
1 Tbsp rapeseed or peanut oil
2 Tbsp minced fresh ginger
3 cloves minced fresh garlic
2 scallions, chopped (I used green garlic)
handful cilantro, chopped
Pour the water into a mixing bowl and dissolve in the sugar and yeast. Let activate for 5-10 minutes, then add the salt and 3 1/2 cups of flour. Mix thoroughly in the bowl until it pulls away from the sides. Turn the quite soft dough onto a lightly floured surface and knead until smooth and elastic. Clean out and grease the bowl and return the dough to it to rise for 1 to 1 1/2 hours.
When the dough has doubled in bulk, knock it down, turn it out onto a floured kneading surface and break off large marble-sized pieces of dough. Shape them into round flat cakes with your hand. Blend the filling together and dab a small spoonful in the middle of each cake, folding over like a turnover and pinching together firmly. Let rise 20 minutes.
Bring water to a boil in the bottom of your steam, place the buns on the rack over the water, cover, and when the water has come to a boil again lower the heat and steam for 35-40 minutes. Feeds four with some greens alongside.
What worked: These were delicious, especially with a bit of hoisin sauce and chili paste. The texture was very reminiscent of bao.
What didn't: This is a large amount, and I don't have a large enough bamboo (or other) steamer. I crammed them in, which turned out to be a mistake because they glorped together when rising and cooking. Also, my cakes were unevenly sized and thicknessed, so there was some leakage.
Will I make it again? Not sure. It wasn't as much work as I was afraid it would be and we devoured them, but I don't know that I want to buy more bamboo steamers... and without that I probably don't want to make these again. If I did them in succession it would take three batches at least.
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Date: 2012-04-06 08:53 pm (UTC)no subject
Date: 2012-04-06 11:46 pm (UTC)no subject
Date: 2012-04-07 09:25 pm (UTC)