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Chinese Steamed Buns with Meat Filling

"This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is fine if allowed to rest in the fridge in a single day. Use meat that is half fat and 1/2 flesh for the maximum smooth filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to skip, is required to make these tasty buns."

Ingredients :

eight ounces chopped beef
1 (four ounce) can shrimp, drained and chopped
1 teaspoon salt
2 green onions
1 tablespoon chopped sparkling ginger root
1 tablespoon mild soy sauce
1 tablespoon rice wine
1 tablespoon vegetable oil
1 tablespoon white sugar
floor black pepper to taste
2 half tablespoons water
1 recipe Chinese Steamed Buns

Instructions :

Prep : 50M	Cook : 24M	Ready in : 4H

Cook chopped beef in a wok over medium warmth. After 3 minutes of cooking upload chopped shrimp if favored. Cook until pork is not red. Drain, season with salt and set apart to chill.
Mix together inexperienced onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix very well. Chill in freezer for two hours, or in fridge overnight to firm up and blend flavors.
Prepare dough for Chinese Steamed Buns.
Shape dough into balls. Roll every out right into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat aggregate within the middle of every circle, and wrap dough round filling. Place seams down onto wax paper squares. Let stand until doubled, approximately 30 minutes.
Bring water to a boil in wok, and decrease warmness to medium; the water should nonetheless be boiling. Place steam-plate on a small cord rack in the center of the wok. Transfer as many buns on wax paper as will without difficulty match onto steam-plate leaving 1 to two inches between the buns. At least 2 inches area must be left among steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to twenty minutes.
REMOVE LID BEFORE you switch off heat, in any other case water will drip lower back onto bun floor and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns till all are cooked.

Notes :

Get the recipe for Chinese Steamed Buns.

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