riacmt@ubvmsa.cc.buffalo.edu (Carol Miller-Tutzauer) (02/24/91)
For those of you out there that would like to make stuffed, steamed buns in a matter of minutes, you can use biscuit dough -- the stuff that comes already made into biscuits in round tubes found in the refrigerated foods section near the butter, eggs, & cheese. Pop open the tube, take a biscuit, gently flatten it somewhat especially around the edges, glob a bit of filling into the center, close the biscuit up around the filling, and twist to seal. Steam in your bamboo steamer for 10-20 minutes (depending on the type of filling -- i.e., cooked vs. raw meat, veggie, sesame, etc.). For the REAL thing, however, here is a dough recipe adapted from Madame Wong's Long Life Chinese Cookbook: ------------------- Buns (Basic Recipe) ------------------- 1 package dried yeast or 1 cake fresh yeast 1 cup lukewarm water 4 1/2 cups flour 1/4 cup sugar 2 tablespoons Crisco or vegetable oil 1/2 cup boiling water 2 tablespoons sesame oil (dark Oriental kind) Dissolve yeast in lukewarm water. Add 1 cup of flour. Mix thoroughly. cover with cloth. Let rise 1 hour, until bubbles appear. Dissolve sugar and vegetable oil in 1/2 cup boiling water. Stir well. Cool until lukewarm. Pour into yeast mixture. Add 3 1/3 cups flour. Knead dough on lightly floured board until smooth. Put into extra large greased bowl in a warm place. cover with damp cloth. Let rise until double in bulk, about 2 hours. Divide into 2 portions. Remove first portion and knead 2 minutes. Repeat with second. Roll each into a roll 12 inches long and 2 inches wide. Cut into 12 pieces (24 total). Flatten each piece with palm of hand. Roll with rolling pin into 3-inch circles. Brush with sesame oil. Indent middle of circle with chopstick. (At this point, add filling if desired.) Close dough around filling (if using); otherwise fold circle in half so that it becomes a half moon then crimp edges tightly with a fork. Place each bun on separate square piece of foil (or waxed paper) on steamer tray. Cover tray with towel. Let buns rise to double in bulk, about 30 minutes. Remove towel. Steam tightly covered over briskly boiling water for 10 minutes. (May be prepared in advance. May be frozen. Thaw out in plastic bag and re-steam 10 minutes.) ******************************************************************* Carol.