Meat Stuffing for Steamed or Baked Buns
Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe:
- 12 ounces pork (Beef, Veal, Boar, Shrimp, Clam, Oyster, or Crab)
- 1 teaspoon salt
- 1 tablespoon roasted sesame oil
- Steamed or Baked Bun Dough
- 2 green onions
- 1 tablespoon chopped fresh ginger root
- 1 tablespoon light soy sauce
- 1 tablespoon rice wine
- 1 tablespoon vegetable oil
- 1 tablespoon white sugar
- ground black pepper to taste
- 2 1/2 tablespoons water
- 1One day before Planned serving –
Place meat in freezer until firm.
Mix all ingredients well and let stand while cooking meat.
Remove meat from freezer and fine chop (mince).
Heat a wok or stir fry pan over medium heat.
Add sesame oil and meat, and stir fry until no longer pink (for seafood cook about 3 minutes).
Remove from heat, mix with salt and let cool.
Transfer to a bowl, add marinade and mix well.
Cover and refrigerate overnight.
About 4 hours before planned serving time -
Prepare Basic Steamed or Baked Bun dough. (http://www.chow.com/recipes/11968)
Flatten each section in the palm of your hand.
Place one tablespoon of filling in the center and form dough into a ball around the filling.
Lightly roll each part into a ball.
Put each ball on a wax or parchment paper square.
Cover and let stand until doubled (about 30 minutes).
Repeat with the rest of the dough.
Place water in a steamer and bring to a rapid boil.
Reduce heat to medium.
Place a single layer of dough balls (with wax/parchment squares) into steamer tray about 1 inch apart.
Cover and steam for roughly 15 minutes.
Remove cover before turning off heat and transfer buns to a serving plate/tray.
Repeat until all buns are cooked.
Preheat oven to 350º.
Place buns on a lightly oiled baking pan.
Bake at 350º for 15 to 18 minutes (until golden brown).
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