Steamed Buns Mantou
From hopscotch 14 years agoIngredients
- Makes about 24 buns shopping list
- Preparation time about 1 hour, plus up to 1 1/2 hours rising time. shopping list
- Cooking time 15-20 minutes shopping list
- For the dough: shopping list
- 1 tablespoon sugar shopping list
- 2 teaspoons dried yeast shopping list
- 10 fl. oz. warm water shopping list
- 4 cups (1 lb.) self-rising flour shopping list
- Dry flour for dusting shopping list
- Sweet filling: shopping list
- Sweet bean paste (red or black) shopping list
- seasoned filling: shopping list
- 6 dried Chinese mushrooms shopping list
- 14 oz. pork (or lamb or beef) shopping list
- 3/4 cup (3 1/2 oz.) bamboo shoots, drained and chopped shopping list
- 1 tablespoon finely chopped scallions shopping list
- 1 teaspoon finely chopped fresh ginger shopping list
- 1 teaspoon salt shopping list
- 1 teaspoon sugar shopping list
- 1 tablespoon light soy sauce shopping list
- 1 tablespoon rice wine shopping list
- 1/2 teaspoon sesame oil shopping list
How to make it
- Dissolve the sugar and yeast in the warm water for 5-10 minutes until frothy. Sift the flour into a mixing bowl, then gradually stir in the yeast mixture to make a firm dough. Knead for 5 minutes, then cover with a damp cloth and leave in a warm place to rise for 1-1 1/2 hours.
- To make the seasoned filling: soak the mushrooms in warm water for about 45-50 minutes, then squeeze dry and discard any hard stalks. Coarsely chop the mushrooms, meat and bamboo shoots. Mix with the scallions, ginger, salt, sugar, soy sauce, wine and sesame oil. Blend thoroughly.
- Knead the dough on a lightly floured surface for about 5 minutes, then roll into a long sausage. Cut into about 24 pieces and flatten each piece with the palm of your hand. With a rolling pin, roll out each piece into a circle about 4 in. in diameter.
- Place 1 tablespoon of the filling (sweet or seasoned) in the center of each flattened circle of dough, then gather together the edges to meet at the top around the filling. Twist to enclose the filling. Stand for at least 20 minutes before cooking.
- Place a piece of wet cheesecloth on the rack of a steamer, arrange the buns 1 in. apart on the cheesecloth, cover and steam vigorously for 15-20 minutes. Serve hot.
- Recipe from: The Chinese Kitchen
- by Deh-Ta Hsiung
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