It's been a very busy 6 weeks since I last wrote in this blog. One of my resolutions for this year is to write more frequently. So here's the start.
This is a delicious dish. It's on the time-consuming end of the spectrum, but it's very tasty and makes me feel accomplished. It's actually pretty easy to make; it just takes a while to get all the steps done.
I hope you enjoy it as much as my family does!
Chinese Meat and Vegetable Buns
Yield: 20 buns
1 recipe yeast dough
1 pound ground beef
Marinade
2 Tablespoons soy sauce
2 Tablespoons dry sherry (I use sake)
1/2 teaspoon salt
1 Tablespoon cornstarch dissolved in 2 Tablespoons water
3 Tablespoons oil
2 quarter-sized slices peeled ginger, minced
1 medium whole scallion, finely chopped
1 4-oz can mushroom pieces, drained, squeezed dry, chopped
1 10-oz package frozen chopped spinach, squeezed dry lightly
Seasonings
2 Tablespoons soy sauce
1/2 teaspoon salt
1 teaspoon sugar
Sprinkling black pepper
3 Tablespoons sesame oil
Add the marinade to the ground meat and stir to mingle. Prepare the scallion and ginger. Prepare the mushroom pieces - drain, squeeze dry, and chop them. Squeeze the defrosted greens but not until absolutely dry -- there should be some moisture left. Mix the seasonings in a small bowl.
Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in the ginger and scallions and stir a few times. Add the meat and stir in poking, shaking, and pressing motions to break up the lumps. Add the mushrooms and spinach and stir briskly to mingle. Add the premixed seasonings and stir to flavor all the ingredients. Pour into a dish and divide the mixture into 20 portions. Let it cool completely before filling the dough.
Divide the dough in half and roll each half into a 10-inch long sausage. Cut each into 1-inch pieces. Dip the cut sides in flour and press the pieces with your palm to flatten them slightly. Roll each one out into a 4 1/2-inch circle, making the center thicker than the rim.
Put a disk in your hand and place 1 portion of the filling in the center. Bring the edges of the circle up to the top and pinch it all together, swirling the top into a tiny knot. Repeat until all 20 buns are made.
Put the buns, fluted side down, on a lightly floured cookie sheet, with a good amount of space between them. Cover them with a dry cloth and let them puff for about 30 to 40 minutes in a warm place. Turning them upside down prevents them from splitting at the fold while rising.
Turn 10 of the buns over and place them on a heatproof plate that is covered with a damp cloth. (I steam 5 buns at a time in my metal steamer pot.) Steam the buns over high heat for 20 minutes. Steam the other 10 buns.
Yeast Dough
1 teaspoon dry yeast
2 Tablespoons lukewarm water
3 1/2 cups unsifted flour
1 Tablespoon sugar
1 cup lukewarm water
1 teaspoon baking powder
Dissolve the yeast in 2 Tablespoons lukewarm water, letting it sit for 5 minutes.
Pour the flour into a large stewing pot or a large bowl and stir in the sugar. Make a well in the center and pour in the dissolved yeast and 1 cup lukewarm water; stir with chopsticks or a wooden spoon until a lumpy mass farms. Press and knead the mass to form a large ball.
Turn the dough onto a floured work surface and knead it, pushing and turning with the heel of your hand, for 5 minutes. Dust it with flour from time to time if too sticky. At the end of the kneading, it should be smooth and springy.
Put the dough inside the pot or bowl, cover, and set it in a warm area, such as the back of the stove or an unlit oven, for about 2 hours, until the dough has risen to double its original size.
Remove it to a lightly floured work surface. Flatten it with the palm of your hand to make a long oblong shape,. Sprinkle the baking powder over the surface. Fold the dough over; then knead vigorously for 5 minutes, until it is smooth, satiny, and firm, with plenty of bounce. Dust the work surface with flour when necessary. It's now ready to be filled and shaped.
