Chinese Steamed Buns with Meat Filling

Name: Chinese Steamed Buns with Meat Filling
Prep time: 4 h
Cook time: 4 h
Total time: 4 h
Yield: 24
Cuisine: Chinese, Asian
Ingredients: 1 Tbsp chopped fresh ginger root; 2 green onions; 24 servings ground black pepper to taste; 1 Tbsp light soy sauce; 227 grams chopped pork; 1 Tbsp rice wine; 1 teaspoon salt; 113 grams shrimp, drained and chopped; 1 Tbsp vegetable oil; 3 Tbsps water; 1 Tbsp white sugar

Chinese Steamed Buns with Meat Filling is a gluten free and dairy free recipe with 24 servings. One serving contains 38 calories, 3g of protein, and 3g of fat. This recipe covers 1% of your daily requirements of vitamins and minerals. A mixture of ginger root, salt, water, and a handful of other ingredients are all it takes to make this recipe so tasty. It works well as a very reasonably priced hor d'oeuvre. From preparation to the plate, this recipe takes roughly 4 hours. This recipe is typical of Chinese cuisine.

Instructions

Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink.

Ingredients you will need

Shrimp

Pork

Equipment you will use

Wok

Drain, season with salt and set aside to cool.

Ingredients you will need

Salt

Mix together green 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 overnight to firm up and blend flavors.

Ingredients you will need

Green Onions

Ground Beef

Rice Wine

Soy Sauce

Ginger

Pepper

Sugar

Water

Cooking Oil

Prepare dough for Chinese Steamed Buns.

Ingredients you will need

Dough

Roll

Shape dough into balls.

Ingredients you will need

Dough

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.

Ingredients you will need

Dough

Meat

Roll

Wrap

Place seams down onto wax paper squares.

Equipment you will use

Wax Paper

Let stand until doubled, about 30 minutes.

Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling.

Ingredients you will need

Water

Equipment you will use

Wok

Place steam-plate on a small wire rack in the middle of the wok.

Equipment you will use

Wire Rack

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.

Ingredients you will need

Water

Roll

Equipment you will use

Wax Paper

Wok

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.

Ingredients you will need

Water

Roll

Equipment

Wok

Wax Paper

Wire Rack

Ingredients

Servings:

1Tbsp

chopped fresh ginger root 2

green onions 24servings

ground black pepper to taste 1Tbsp

light soy sauce 227grams

chopped pork 1Tbsp

rice wine 1teaspoon

salt 113grams

shrimp, drained and chopped 1Tbsp

vegetable oil 3Tbsps

water 1Tbsp

white sugar

Recommended wine: Sparkling Wine, Sparkling Rose

Steamed Bun can be paired with Sparkling Wine and Sparkling rosé. If you're serving a selection of appetizers, you can't go wrong with these. Both are very food friendly and complement a variety of flavors. One wine you could try is Taittinger Taittinger Collection by Sebastiao Salgado. It has 5 out of 5 stars and a bottle costs about 320 dollars.

Taittinger Taittinger Collection by Sebastiao Salgado

Beautifully intense floral aromas, with traces of honeysuckle,generous raisins, hot, honeyed fruits and greengage plums. Fresh, unctuous and supple flavors help the wine's balance andrichness.Made from selected Chardonnay and Pinot Noir grapes grown in the finest microclimates in Champagne. Chardonnay is harvested from Grand Cru of Côte des Blancs and Pinot Noir comes from Grand Crus of Montagne de Reims and edge of Vallée de la Marne.Following harvest, grapes are pressed immediately in press houses in the vineyards. First pressing is only juice used for this wine. Blending is after primary fermentation, final cuvée completes secondary fermentation in bottle in Taittinger's cool cellars.About Sebastião SalgadoSebastião Salgado was born in 1944 in Aimorés, Brazil. Growing up in a family of eight children on his parents' farm, he became fascinated by the natural world around him, from taking walks in the forest, looking from the hilltops and listening to the trainsthat transported the local minerals. After studying economics in school, Sebastião decided to change careers and become a photographer, focusing on his love of nature. Sebastião Salgado’s photographs express human and environmental tragedies, and yethe always manages to find extraordinary beauty, thereby offering a glimmer of hope. His work focuses on the biodiversity of the planet, highlighting that which has not been transformed by human beings. The photograph chosen for Taittinger Collection is a statement of what is most universal and original: Life, simple and peaceful.