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Stuffing Bun with Pork and CeleryStuffing Bun with Pork and Celery

 

The big difference between Chinese cooking and Western cooking is how much ingredients you put in each dish. You know the exact amount in Western cooking, because all the recipes tell you it's one teaspoon, or one pound, etc. But you have to follow the recipe all the time when you cook Chinese.

When I try to form a dough to steam rolls or buns, I normally adjust by the feeling to the dough, I never had an recipe for dough. I've been asked many times how much water and flour exactly, so I decide to follow a recipe to try to come up a recipe of my own.

I added too much water this time, but it's still pretty good.

 

Ingredients:

dough:

4 cups flour, 1 cup warm water, 2 tablespoon oil, 2 teaspoon yeast, 2 teaspoon sugar, 1/4 teaspoon salt.

filling:

grounded pork, celery, bean thread, dried shrimp, seasoning.

 

Method:

1. Soak bean thread with water until bean thread got soften.

I normally leave it in water until I'm ready to chop it.

2. Mix yeast with sugar, add warm water, set aside for about 10 minutes.

3. Mix salt and flour, then mix with yeast mixture and oil, form a dough, set aside.

Stuffing Bun with Pork and Celery4. Add seasoning to pork, mix well.

My favorite seasoning: ginger powder, garlic powder, salt, sugar, cooking wine, vinegar, soybean oil, sesame oil.

5. Add some water or chicken broth, stir with one direction until all the water or broth disappear.

Stuffing Bun with Pork and Celery6. Add dried shrimp into pork, mix well.

7. Chop celery into little tiny pieces, mix with some oil, until all the pieces are coated with oil.

8. Chop bean thread into little pieces, mix with pork, along with celery.

9. Knead dough down, then cut into small pieces, roll into little wrapper.

10. Fill the wrapper with filling, seal, set aside for about 20 minutes.

11. Steam buns for about 15-20 minutes.

12. Serve when warm.

 

 

Chinese Version             Printable Version

   

 

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