YIELD 1 RECIPE
MIXTURE A
1 lb ground pork or beef
1 tsp garlic, minced
3 each tb onion or leek, chopped
5 each dried mushrooms, soaked in water and chop
1 lb spinach or cabbage, boiled, drained, chopped
3 each tb sesame oil
3 each tb salad oil
4 each tb soy sauce
1 tsp salt
1 tsp sugar
2 each tb wine
1/2 tsp msg (optional)
1 ++++++++++++++++++++++++-mix ture b, ++++++++++++++++++
8 cup water
2 each tb sugar
1/2 tsp salt
3 each tb oil
8 tsp dry yeast
4 cup warm water (more or less, accordin, g to quality of
A Recipe for
Char Siu Bao (Meat & Vegetable Buns)
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| Sandra Boynton |
“Cooking is at once one of the simplest and most gratifying of the arts, but to cook well one must love and respect food.” |
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This Recipe for Char Siu Bao (Meat & Vegetable Buns) is one of thousands in the Recipes-to-go Asian Cookbook.
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After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps. |
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The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found. |
| Calvin Trillin |
This is a recipe for Char Siu Bao (Meat & Vegetable Buns) from the recipe cookbook of Recipes-to-go (Asian)
Food Tip |
Cooking is like love. It should be entered into with abandon or not at all. |
| Harriet van Horne |
I bake all the time, but I don't like to eat the cookies when they're done. I just like the dough. |
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Cheese - milk's leap toward immortality. |
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Plant a radish, get a radish, never any doubt. That's why I love vegetables, you know what they're about! |
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Mix all A ingredients thoroughly in a bowl to form filling for buns.
Mix dry yeast with water and add to flour. Add other B ingredients
and knead into a soft dough. After dough is well kneaded, place in
floured bowl and cover. Allow dough to rise for 1 hour in a warm
place. When dough has risen, knead it again on a flour-sprinkled
board and roll it into a long sausage. Cut sausage into 1-inch
lengths, flatten these pieces, and roll each out to the size of a
saucer to form wrapping. Put 1 tablespoon of filling in center of
each wrapping, flute edges of wrapping, bring egdes together to form
a sack, and seal by giving a slight twist and pinching with thumb and
forefinger. Place buns in steamer rack on a wet cloth and steam for
15 to 20 minutes. Note: Leftover buns may be served after reheating,
either by steaming or frying. The filling (A) may also be fried to
produce an altogether different and delightful flavor. Source; Mrs.
Ma's Chinese Cookbook by Nancy Chih Ma.
Serves: 1
Char Siu Bao (Meat & Vegetable Buns) Recipe brought to you by Recipes To-Go