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DIM SUM BAOS (BUNS)



Chinese luncheon fare, Hong Kong style!


RECIPE PRINTED FROM: THEGUTSYGOURMET.NET©

DIM SUM BAOS (BUNS)

INGREDIENTS: Makes 12 −16

INGREDIENTS - DOUGH FOR BUNS:

●   3/4 cup warm water 
● 1/8 cup sugar
● 1/2 tablespoon dry yeast
● 1/2 tablespoon melted lard
● 2 1/2 cups sifted all-purpose flour
● 5 tablespoons water PREPARATION:
1. Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. 2. Mix in lard. In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour. If dough appears dry and doesn't form a ball, add more water. As soon as a ball forms, take dough out and knead by hand on a floured surface. Roll dough into one long log about 2 inches thick. Cut into 2-inch pieces. INGREDIENTS CHICKEN AND SHITAKE MUSHROOM STUFFING:: This uses the same dough recipe as above. ● peanut oil to cook ● 1 tablespoon minced garlic ● 1 tablespoon minced ginger ● 2 cups sliced shiitake mushrooms ● Salt and black pepper to taste ● 2 cups shredded chicken meat ● 1/3 cup chopped chives ● 1 tablespoon truffle oil DIRECTIONS: 1. In a sautè pan coated with oil, saute garlic and ginger. Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool. In a bowl, mix shiitakes, chicken, chives and truffle oil. 2. Season with salt and pepper. Keep filling chilled before stuffing buns. Form thick circles and place stuffing in the middle. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30-minutes. In a steamer basket, steam buns for 10-12 minutes. INGREDIENTS- PAN FRIED GARLIC CHIVE AND SHRIMP BUNS: This uses the same dough as above. ● 1/2 tablespoon ginger ● 2 cups rock shrimp, rinsed, drained and chopped ● 2 cups chopped garlic chives (regular chives can be substituted) ● 2 eggs ● 1/2 tablespoon sesame oil ● Salt and white pepper to taste ● Peanut oil to cook ● 1 to 2 cups chicken stock (may substitute water) DIRECTIONS: 1. In a large bowl, mix the ginger, shrimp, garlic chives, eggs and sesame oil. Season well with salt and pepper. Make thick circles of the dough and place stuffing in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. In a hot sautè pan coated well with oil, place shrimp buns flat side down and cook until the bottom is browned. Have pan cover ready and add 1 cup of chicken stock, cover immediately. Be careful, the liquid will splatter! The stock will steam the buns. Check them in 5 minutes as more stock may be needed. The trick here is that once the buns are firm and fully cooked the stock will evaporate and the bottoms will crisp-up again. INGREDIENTS - FRIED WILD MUSHROOM MINI BUNS: This uses the same dough as above. ● Peanut oil for sautèing as well as deep-frying ● 3 sliced shallots ● Salt and black pepper to taste ● 1 cup cremini or button mushrooms, sliced ● 1 cup chanterelle mushrooms, broken into small pieces ● 1 cup shitake mushrooms, sliced ● 2 teaspoons fresh minced thyme ● 1/2 cup red wine ● 1/2 cup veal demi-glacè (1/2-cup chicken stock with 1/2-tablespoon dark soy sauce) DIRECTIONS: 1. In a hot sautè pan coated with canola oil caramelize the shallots. Season. Add the cremini mushrooms and cook for one minute. Add the remaining mushrooms and thyme. Check for seasoning. Deglaze with red wine. Let reduce by 75 percent, then add the demi-glacè and reduce until dry. Cool mixture before stuffing the buns. 2. Form small circles (1½ inches in diameter) with the dough and place mushroom mixture in the middle. Encircle stuffing with the dough and seal with a little twist. Let rest in a warm place for 30 minutes. Fry at 350℉ until golden brown.



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