Archive for the ‘Breakfast’ Category

* Pork and Cabbage Steamed Buns

Posted on March 29th, 2015 by Linda. Filed under Appetizer, Breakfast, Chinese, Cooking Method, Course, Cuisine, Dim Sum, Pork, Snack, Steam.


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This bao dough is fluffy and light.  It goes well with the pork and cabbage filling which is more delicate than the bun dough that accompanies my other cha siu bao recipe.  The wheat starch puts back the gumminess loss from using cake flour, but the cake flour is essentially for the tender bun.

1 portion of Basic Yeast Dough (See recipe below)

1 lb ground pork

1 Tablespoon soy sauce
1 Tablespoon fish sauce

1 Tablespoons sesame oil

1 Tablespoons Chinese rice wine / sherry
1/2 teaspoon sugar
1 teaspoon cornstarch
1 Tablespoon ginger juice, from 1 Tablespoon fresh ginger, grated

3 cups napa cabbage
1/2 cup green onions
16    pieces of 2 x 2 wax paper.

 

Prepare the dough: Make 1 recipe of Basic Yeast Dough for Steamed Buns. Make sure you cover the finished dough with a damp tea cloth.

Preparing the filling: Mix pork with marinade ingredients – soy sauce, fish sauce, sesame oil, Chinese wine, sugar, cornstarch and ginger. Taste for seasoning.

Assembling
Take a dough portion, work into a round ball about 1 ½ inch in diameter. Flatten it into a 5-inch round with a rolling pin about 3/8 inch thick. Make sure the edges are half as thin as the center. Place a heaping Tablespoon of filling into dough. Pull the sides to meet at the center, making a ruffled fold as you work. Pinch the top together and give it a twist to seal. Pinch off any extra dough at the top. Place onto a piece of waxed paper.

Place buns in steamer about 2 inches apart and cover with a damp cloth. Allow buns to rise in a draft-free place for about 20 minutes. Spray buns with water mist

Steaming
Place steamer over the simmering water for 20 minutes, or until bun is well risen and the internal temperature is 145F.   Add water if necessary so that wok is not dried out.

Basic Yeast Dough for Steamed Buns
Serves: 8

10 oz /280g cake flour
100g wheat starch
60g powdered sugar
1 teaspoon kosher salt
1 packet instant yeast (0.25 oz or 7g)

1/2 cup + 2 Tablespoons / 160ml lukewarm water
1/2 teaspoon white vinegar
1 Tablespoon / 20g shortening

1 teaspoon / 10g baking powder

Part 1: Making and proofing the dough.

Sift flour, wheat starch, sugar and salt into a large bowl. Add yeast and stir to mix. Make a well in the middle, and add water and vinegar and stir to incorporate the flour until dough holds together and just come away from side of bowl.  Transfer to a lightly floured surface and knead. Incorporate the shortening. Lightly flour your hands if necessary. Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center. Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Form into a ball.

Lightly oil a large bowl, put the dough into the bowl and turn the dough so that all sides are coated. Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, 1-2 hours. The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the doughUncover the dough, punch it down and turn it out onto a lightly floured surface.   Flatten it. Sprinkle baking powder over the dough, gather up the sides and fold to the center to incorporate the baking powder. Knead lightly for a few minutes till it becomes a ball again.  Divide the dough into two cylinders about 1½ inch thick. Cut each into 6. Make 12 1½ -inch ball portions. Cover dough with a damp tea cloth as you work. Proceed with dumpling recipes

Note: This basic dough can be used for steamed meat bun recipes, or plain steamed man tou recipes.

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* Pan Fried Chives and Shrimp Dumplings

Posted on July 9th, 2011 by Linda. Filed under Breakfast, Cantonese, Chinese, Chinese Chives, Cuisine, Dim Sum, Shrimp, Steam.


This is one of my favorite dim sum dumpling recipe because you can get two different dumplings with one recipe!  If you wrap it potsticker half-moon style (see jiaozi recipe’s for folding method), and just stop at the steaming step below, you get a steamed chives and shrimp dumpling.  If you follow this recipe, you get the pan fried chive and shrimp dumpling recipes.  They do taste somewhat different.

Chef’s tip: You only need to pan fry the presentation side of the dumpling

Dumpling Dough:
1/2 cups wheat starch
1/4 cup + 2 Tablespoons tapioca starch
3 cups boiling water (MUST BE BOILING)
3 Tablespoons vegetable shortening

Sauce:
1 Tablespoon soy sauce
1 Tablespoon oyster sauce
2 Tablespoons Chinese rice wine or pale dry sherry
1 Tablespoon sesame oil
2 Tablespoons cornstarch
2 teaspoons sugar
2 teaspoons kosher salt
1/2 teaspoon white pepper, ground

Filling:
2 Tablepoons canola oil
8 oz raw shrimp, shelled and deveined, roughly minced
16 oz Chinese chives, green parts only, chopped ¼ inch length

Paper steamer liner or napa cabbage leaves

Canola oil for frying

Preparing the dough:
1.     Whisk together the wheat starch and the tapioca starch. Form a well in the center. Gradually add the boiling water, stirring until a ball forms.
2.     Cool a little, while still warm, incorporate the shortening, a little at a time.
3.     Transfer to a lightly floured board and knead for a few minutes until dough is soft and smooth.
4.     Divide the dough into 4 balls. Roll each piece of dough into a 2-inch cylinder.  Cut each cylinder into 6 pieces. Roll pieces into a ball. You should have about 24 pieces. Cover as you work.  Cover dough with a damp tea cloth for 15 minutes.
Preparing the filling
5.      Whisk the sauce ingredients together in a bowl.  Set aside.
6.     Heat a wok with the canola oil  Add the minced shrimp and saute 30 seconds.  Push to the side of the wok.  Add the chopped chives and cook till just wilted.  Pour in the sauce mix, mix in the shrimp and cook till sauce coats, about 1 minute.

Assembling
7.     Take a dough portion, work into a round ball, flatten it into a 5 inch round, about 1/8 inch thick with a rolling pin. Place a heaping Tablespoon of filling into dough.  Pull the sides to meet at the center, making a ruffled fold as you work.  Pinch the top together and give it a twist to seal.  Pinch off any extra dough at the top.  Place upside down onto a piece of waxed paper.

Steaming the dumplings:
8.     Transfer dumplings and place upside down onto a steamer that is lined with cabbage leaves or steamer liners. Steam over simmering water for 6-8 minutes or until the dumplings are translucent. Add water if necessary so that wok is not dried out.  Let cool.
Pan frying the dumplings:
9.     Once dumplings are cooled, heat a pan over medium heat, then add oil to coat.  When oil begins to smoke, place the dumplings, smooth/top side down to the pan and let fry undisturbed for 2 minutes or until a golden crust forms and releases the dumpling from the pan.  Serve immediately.

Serves: 24 pieces


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* Baked BBQ Buns – “Chan Bao”

Posted on April 8th, 2011 by Linda. Filed under Bake, Breakfast, Cantonese, Chinese, Cuisine, Dim Sum, Snack, Soy sauce, Stir Fry, Street Foods.


We had the sequel to a dim sum class last week at Sur La Table, perhaps the finale of the dim sum classes since Sur La Table is closing its cooking school in San Francisco with their move to the glitzy mall in May.  We will miss the quaint Maiden Lane location, and even more the cooking classes and smell of food while you shop.  I believe, if you look at marketing psychology, the good food smell must have increased sales uptake.  I will continue my Asian classes at the Cooking School at Cavallo Point starting May.  Please join me there.  It’s just across the GG Bridge and they have a spectacular kitchen and awesome views of the city.

Anyhoos, during the class, we made the non-steam items….you know, the items that the restaurant really tries to push the sale because these items can be made in advance, and hence help the restaurant keep peak demand at bay.   We baked, steamed, pan fried.  BBQ Pork buns are really one of my favorite snacks.  The pastry is also a yeast dough pastry, but a tad richer with the addition of milk and butter.  The bun recipe is from my sister, and she entitled it – Delicious White Bread.  Sort of an oxymoron.

Chef’s tip: If you are looking for  other steam items, I have many dim sum recipes on this site, too, including the steamed BBQ Pork bun.  Also, when you are proofing the dough, a good way to test for readiness is the finger test.  When it doesn’t spring back, it’s ready.  Look at the steamed BBQ Pork bun recipe for details on this test.  This recipe makes 24 buns which is just right as they freeze really well.  To reheat, just pop them into the microwave under defrost.

BAKED BBQ PORK BUNS – DOUGH

1/4  cup sugar
1 1/2 cups water
1 Tablespoon instant yeast
1 1/2 cups bread flour
1/2 cup butter, melted
1 cup whole milk
2 teaspoons kosher salt

4 ½ cups bread flour

Part 1: Prepare the dough

1.     Proofing the yeast: Dissolve sugar in hot water.  Add cold water to make a warm solution (105 – 115°F).  Dissolve the yeast in the sugar solution.  Stir lightly, and let stand in a warm place until mixture develops a creamy foam, about 7 minutes. (If mixture doesn’t foam, discard and start over with new yeast.)
2.     Making the sponge: In a large bowl, add 1 ½ cups of flour to the yeast mixture and stir to incorporate the flour. Cover with a tea towel and let rise for 30 minutes or until bubbles are breaking on the surface and the sponge begin to fall.
3.     In another bowl, combine the melted butter with the milk and salt.  Warm the mixture till luke warm about 90°F. Pour mixture into the sponge when 30 minutes is up, mixing well with a wooden spoon.
4.     Next, add remaining 4½ cups of flour, a cup at a time until dough holds together and just come away from side of bowl.
5.     Transfer to a lightly floured surface and knead.  Lightly flour your hands if necessary.  Knead (by using the heels of your hands and your body weight to push away from you, pull it back and fold in the sides of the dough towards the center.  Turn the dough right angle every few kneads) until dough is smooth, soft, and elastic, about 10 minutes. Dough should be slightly sticky. Form into a ball.
6.     Transfer dough to a very lightly oiled bowl.  Cover the bowl tightly with a plastic wrap/damp tea cloth and let dough rise in a warm (75-80°F), draft-free place until doubled in bulk, about 1 hour.  The dough is ready when it does not spring back when poked with a finger.

Part 2: Finishing the dough – Using the dough
7.     Uncover the dough, punch it down and turn it out onto a lightly floured surface.
8.     Knead lightly to form a ball.  Divide the dough into 4 cylinders about 2 inch thick.  Cut each into 6.  Make 24 2-inch ball portions.  Cover dough with a damp tea cloth as you work.
9.     Proceed with dumpling recipes.

BAKED BBQ PORK BUNS – FILLING

Sauce:

2 Tablespoons oyster sauce
2 Tablespoons hoisin sauce
2 Tablespoons soy sauce
2 Tablespoons sesame oil
3 Tablespoons Chinese rice wine / sherry
5 Tablespoons sugar
2 Tablespoons cornstarch
1/2 cup water

1 1/4 lb BBQ pork (char siu), diced small ¼ inch cubes
1/2 cup dried onion flakes soaked in ¼ cup of water
2 Tablespoons sesame seeds, roasted

24 pieces of 2 x 2 parchment paper

1 egg, beaten with 1 Tablespoon water

3 Tablespoons honey, warmed with 2 Tablespoons water

Preheat oven 400°F

Preparing the filling
1.     Mix all the sauce ingredients (oyster sauce, hoisin, soy, sesame oil, wine, sugar, cornstarch and water) together in a bowl.  Heat he mixture in a saucepan. Stir till slightly thickened.
2.     Add the diced pork to the saucepan.  Cook on low until the sauce glazes the pork.  Add the reconstituted dried onion and sesame seeds and toss together to mix.  Let the filling cool before proceeding.
Assembling
3.     Take a dough portion, work into a round ball about 2- inch in diameter.  Flatten it into a 5-inch round with a rolling pin about 3/8 inch thick. Make sure the edges are half as thin as the center.
4.     Place a heaping Tablespoon of filling into dough.  Pull the sides to meet at the center, making a ruffled fold as you work.  Pinch the top together and give it a twist to seal.  Pinch off any extra dough at the top.  Place upside down onto a piece of waxed paper and place the finished bun on a baking sheet.  Cover the filled buns loosely with a damp tea towel or plastic wrap and let it rise 15-20 minutes or until it doubles in size.
5.     Preheat oven 400°F.
6.     Brush the top of the bun with the eggwash.  Transfer to the oven and bake at 400°F for 10 mins, reduce heat to 375°F and bake another 20 minutes.
7.     Remove from oven and brush with the honey glaze.

Serves: 24 buns


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