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Yields 16 buns
by Eileen Yin-Fei Lo from Fine Cooking
Issue 109
Authentic Chinese steamed pork buns are a dim sum classic. Watch the video for Eileen's step-by-step
demonstration of how to make the dough, the filling, and how to shape the buns.
Add the pork, increase the heat to high, and stir-fry to combine, 2 to 3 minutes. Drizzle the wine from the
edge of the wok into the pork mixture and stir well. Reduce the heat to medium.
Make a well in the center of the mixture and pour in the sauce. Stir until the mixture thickens, about 3
minutes. Add the sesame oil and mix well. Refrigerate until cool.
The filling may be made up to 1 day ahead; keep refrigerated and do not freeze. Cooked buns will keep in
an airtight container for 3 to 4 days in the refrigerator or 4 to 6 weeks in the freezer. To reheat: If frozen,
let the buns thaw and come to room temperature; if refrigerated, let them come to room temperature. Then
steam the buns in bamboo steamers until very hot, 5 to 7 minutes.
nutrition information (per serving):
Calories (kcal): 270; Fat (g): fat g 7; Fat Calories (kcal): 60; Saturated Fat (g): sat fat g 2; Protein (g):
protein g 15; Monounsaturated Fat (g): 3; Carbohydrates (g): carbs g 36; Polyunsaturated Fat (g): 1.5;
Sodium (mg): sodium mg 700; Cholesterol (mg): cholesterol mg 40; Fiber (g): fiber g 1;
by donutsmakemegonuts, 3/13/2014 Ok so made these and something is most definitely off
in this recipe. Tried twice, followed directions perfectly, and.... not good. The dough is not pliable.
However...... filling is delicious. Also after giving up I baked the dough and they made great biscuits perfect
for strawberry shortcake! LOL HAHAHAHHEHEHOHO Very frustrating experience
by maucooks, 6/19/2013 looks so good, but I have a Big doubt: Do I need the already
barbecued Pork to make the filling with another bbq sauce? because in the video, the pork doesn't look
marinated
by Kathleen_G, 5/14/2011 Love the dough, prefer a slightly sweeter variety of filling, but it is
good. I'm a bit annoyed to use only 1/5th of the barbequed pork, and then only 1/3rd of the filling with the
dough recipe. If I hadn't liked it, it would be a lot of wasted meat. I used my KitchenAid mixer to make the
dough, and that worked out very well.
by Philocook, 3/29/2011 Perfect results the first time! Just like my favorite Chinese deli in
San Francisco. Tried two things that made the filling stage easier - Rolled the dough portions out with a
rolling pin instead of hand-shaping, and after the pleating process I wiped the inner edge of the pleats with
a moistened finger which helped the final twist hold together better. The video was a great help.
by garchompson, 1/15/2011 Awesome recipe, they taste just like what you get at the
restaurant. It was so easy, the directions and video were excellent, success on my first try too. Will
definitely do this recipe again, next time I will try it with chicken. Will definitely share your recipe with my
mom-in-law, she loves these baos.
by Pielove, 1/10/2011 Delicious! These are a little hard to shape, so definitely watch the
video. Also, the recipe does make a lot of filling, so there will be extra. So tasty-- perfect with a big bowl of
soup.
by CathyZ, 1/9/2011 Made these for dinner tonight and they are excellent! Can not wait to
make them again. If you follow the recipe for making the bbq pork,it makes 2 to 3 times more than you
need to make the buns. Since we have a lot of meat leftover we may be eating this again in a day or two.
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