Steamed Chinese Buns

Składniki

• Dry yeast

• Sugar

• Mushroom and/or chicken

• Onion

• Bell pepper

• Soy sauce

• Hoisin sauce

• Garlic

• Ginger powder

Wskazówki

1 cup warm water with 1 packet active dry yeast + quarter to half cup sugar

let it sit for 5-10 minutes and see if it bubbles

once bubbles, add 2 tablespoon olive or vegetable oil

Separate bowl 3.5 cups flour (yields 12 buns), 1 teaspoon salt

Combine everything and roll into ball - add a little warm water if needed. Kneed on the table until a soft ball

Put a little oil on the ball and put it back in the bowl. Cover to rise with plastic wrap for about 1 hour (if place is warm it’ll go faster)

Cut 2 chicken breasts into tiny nail size pieces

Chop mushrooms, an onion (half and half) and a bellSauté onions in pan. Chop 5 pieces of garlic for each chicken and mushroom stuffing.  Add a little salt to onions. Add peppers once translucent. Put heat high. Add garlic to pan. Sauté for a minute or two then add shrooms. Cook until brown.  Put soy sauce and hoisin sauce in it to taste and make saucy. Put it in freezer to cool fast before you put it in the balls.

Cut ball into 16 balls

For chicken, put onion in a pan and sauté with a little salt. Add chicken and a little pepper. Add soy and hoisin to taste. Add shake of ginger powder. Taste and see if it needs anything.

(Brown a little sugar separately if it’s too light)

Flatten each ball and stuff it with a stuffing. Ping the ends together and keep your hand cupped to roll it in a ball. Make sure no holes.

Put oil on tin foil and let it rest for 20

Steam 12-15 minutes (inch water boiling under strainer) on tin foil or parchment paper

Under paper towel if not real steamer.