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Verminius Rex

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dim sum recipe... [May. 4th, 2010|09:09 pm]
Verminius Rex
Someone asked for the recipe I'm currently using, so here it is.

Dough

2 1/2 cups (14 oz) all-purpose flour
3 1/2 teaspoons baking powder
3 tablespoons sugar
1/2 teaspoon white vinegar
2 tablespoons oil
1 cup water

Mix together the dry ingredients, add vinegar, oil and water. Knead until smooth. Let rest 30 minutes.

Pork filling

1/2 lb ground pork/beef/whatever
green onion
3 teaspoons soy sauce
2 teaspoons oyster sauce
1 tablespoon sugar
1 tablespoon cornstarch
1/3 cup water

Brown the meat and drain the fat. Add diced green onion, cook for a few minutes. Add soy and oyster sauce, mix sugar and cornstarch with the water and add. Cook until thickened.

Divide the dough into about 12 pieces (2 oz each). Flatten into a disc, put a tablespoon of filling into the middle, fold dough up around the filling and pinch closed. Place several into a steamer basket and cook for 10 minutes.

The same dough should work with bean paste filling, and you can put it seam side down for a cleaner appearance.

I'm still tweaking the recipe but it works pretty good right now. The original recipe called for lard, I used shortening the first time and olive oil the second time because I hate working with shortening if I don't have to.
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Comments:
[User Picture]From: queza7
2010-05-05 02:55 am (UTC)
Hmm.. how necessary is the vinegar?
(Reply) (Thread)
[User Picture]From: verminiusrex
2010-05-05 02:59 am (UTC)
I suspect that an equal amount of salt would work, it's probably just something for the sugar to work off of.
(Reply) (Parent) (Thread)
[User Picture]From: queza7
2010-05-05 04:03 am (UTC)
Awesome. Thanks!
(Reply) (Parent) (Thread)
[User Picture]From: verminiusrex
2010-05-07 05:04 pm (UTC)
Marz got the frozen steamed buns at Dillons on 23rd street.
(Reply) (Parent) (Thread)