1/4 medium red bell pepper, finely
1 diced (i'd use more next
1 time )
2 scallions, finely chopped
1 (both white and green parts
1 reserve 1*teaspoon
1 for dipping sauce)
1 minced garlic clove (reserve
1 1/8*t for dipping
1 sauce)
1 marinated mushrooms from
1 above recipe
1/4 cup whole water chestnuts,
1 finely diced
1 tbsp hoisin sauce
1 tbsp all-purpose flour
1 bun dough (see above
1 recipe)
3 tbsp low-sodium soy sauce
1 tsp white vinegar
1/4 tsp hot chili oil
1 chopped cilantro for
1 garnish
A Recipe for
Steamed Buns With Dipping Sauce
We should look for someone to eat and drink with before looking for something to eat and drink... |
| Epicurus |
Food Tip |
When women are depressed, they either eat or go shopping. Men invade another country. It's a whole different way of thinking. |
| Elaine Boosler |
This Recipe for Steamed Buns With Dipping Sauce is one of thousands in the Recipes-to-go Bread Cookbook.
After eating chocolate you feel godlike, as though you can conquer enemies, lead armies, entice lovers. |
| Emily Luchetti |
If you enjoy this Steamed Buns With Dipping Sauce Recipe - you should enjoy the recipe collections you can find on the websites below:
"Public and private food in America has become eatable, here and there extremely good. Only the fried potatoes go unchanged, as deadly as before." |
| Luigi Barzini, 'O America' (1977) |
Correct Behavior Food for thought is no substitute for the real thing. |
| Walt Kelly |
This is a recipe for Steamed Buns With Dipping Sauce from the recipe cookbook of Recipes-to-go (Bread)
The whole of nature, as has been said, is a conjugation of the verb to eat, in the active and in the passive. |
| William Ralph Inge |
Dyspepsia is the remorse of a guilty stomach. |
| A. Kerr |
“Food without wine is a corpse; wine without food is a ghost; united and well matched they are as body and soul, living partners.” |
| Andre Simon (1877-1970) |
Since Eve ate the apple, much depends on dinner. |
| Lord Byron |
Dessert is probably the most important stage of the meal, since it will be the last thing your guests remember before they pass out all over the table. |
| The Anarchist Cookbook |
Some things you have to do every day. Eating seven apples on Saturday night instead of one a day just isn't going to get the job done. |
| Jim Rohn |
In large non-stick saucepan, add bell pepper, scallions, and garlic,
and cook, stirring constantly, until peppers are soft, 5-8 minutes.
Chop mushrooms (the pieces need to be fairly small to go in the
dumplings) and add, with marinade, to peppers. Add water chestnuts
and hoison sauce; cook until most of liquid has evaporated, 3-4
minutes. Cover and refrigerate until ready to use.
Sprinkle work surface with flour. Turn bun dough out onto prepared
surface, knead 1 minute and roll into a log, about 16" long and 1
1/2" wide. Cut dough into 16 equal pieces and roll each into a ball.
Flatten each ball with the palm of your hand into a 3" diameter
circle. Place a heaping teaspoon of filling mixture in center of each
dough round, and gather up edges to enclose filling, twisting edges
together and pressing to seal. Repeat with remaining dough and
filling, covering buns with plastic wrap.
WARNING: This takes a little practice, so I'd recommend that you plan
on *not* serving the first 2 or 3 you make to company. =-)
Line steamer rack with cheesecloth or wax paper (I used cabbage
leaves). Place in large shallow saucepan or wok; add 2" water, cover
and bring to rolling boil. Arrange 8 of the buns at least 1" apart on
prepared steamer rack; cover and steam until puffy, tender and cooked
through, 15-20 minutes. Repeat with remaining buns, adding water to
pan as necessary. (I did this in my Black and Decker steamer, which
only allowed for 4 dumplings at a time. I filled the water to the
highest water mark, refilling after steaming 8 dumplings.)
Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved
garlic, and the hot chili oil, if using; sprinkle with cilantro, if
using.
Serve freshly steamed buns immediately, with dipping suace on the
side, or cool and freeze for later use. (To reheat, thaw until soft
and steam until warmed through, 5 minutes.)
Enjoy! The recipe also says that you can use other veggies and sauces
~- try chopping up your favorite ff chinese dish and making it into a
filling!
Posted by thorp@sas.upenn.edu (Patricia Thorp) to the Fatfree Digest
[Volume 14 Issue 11] Jan. 11, 1995.
Individual recipes copyrighted by originator. FATFREE Recipe
collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith,
SueSmith9@aol.com using MMCONV. Archived through kindness of Karen
Mintzias, km@salata.com.
1.80á
Serves: 1
Steamed Buns With Dipping Sauce Recipe brought to you by Recipes To-Go