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    East Meets West Buns


    Source of Recipe


    Ming Tsai, East Meets West, Food TV Network

    List of Ingredients




    Basic Dough:
    3/4 cup warm water
    1/8 cup sugar
    1/2 tablespoon dry yeast
    1/2 tablespoon melted lard
    2 1/2 cups sifted flour
    5 tablespoons water

    Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. 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.

    Recipe



    CHICKEN AND SHIITAKE STUFFING:
    Canola oil to cook
    1 tablespoon minced garlic
    1 tablespoon minced ginger
    2 cups sliced shiitake mushrooms
    Salt and black pepper to taste
    2 cups ground chicken meat
    1/3 cup chopped chives
    1 tablespoon truffle oil

    In a saute 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. 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.


    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
    Canola oil to cook
    1 to 2 cups chicken stock (may substitute water)

    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 saute 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.

 

 

 

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