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      RECIPE TITLE "Steamed Shanghai Buns" recipe from Martin Yan's Feast: The Best of Yan Can Cook

    ... more great recipes by  Martin Yan on our GREAT CHEFS page!

    yields Makes 28 time--- difficulty easy

    At a charming teahouse in a garden in Suzhou, I was served tender pork-filled dumplings like these, lightly steamed and served Shanghai-style with wine vinegar and ginger.

      RECIPE INGREDIENTS

    • 2 ½ cups flour
    • ½ cup boiling water
    • 2/3 cup cold water


    Filling

    • ¾ pound ground pork, beef, or chicken
    • 2/3 cup chicken broth
    • 3 tablespoons finely chopped onion
    • 2 tablespoons oyster-flavored sauce
    • 2 teaspoons soy sauce
    • 2 teaspoons sesame oil


    Dipping Sauce

    • ¼ cup red wine vinegar
    • 2 teaspoons shredded ginger

      RECIPE METHOD

    Getting Ready

    (1) Place flour in a bowl. Add boiling water, stirring with chopsticks or a fork. Gradually stir in cold water, mixing until dough holds together. On a lightly floured board, knead dough until smooth and satiny, about 5 minutes. Cover and let rest for 30 minutes.

    (2) Combine filling ingredients in a bowl. Combine red wine vinegar and ginger in a dipping sauce bowl.

    (3) On a lightly floured board, roll dough into a 14-inch cylinder, then cut into 28 portions. Make each bun: Roll a portion of dough into a 4-inch circle about 1/8 inch thick; keep remaining dough covered to prevent drying. Place a rounded tablespoon of filling in center of dough. Gather edges of dough around filling; pinch and pleat to seal. Cover buns and let rest for at least 5 minutes before steaming.

    Cooking

    (1) Prepare a wok for steaming (see page 25). One half at a time, place buns, seam side up, in a heatproof dish. Steam buns, covered, over high heat for 10 minutes.

    (2) Transfer to a serving plate. Serve hot with dipping sauce.


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