Oh, these are so good... funny thing, I mentioned these to my daughter after I made them, and she said, 'oh yes, hubby and I always order tons of them when we go to Chinatown in San Francisco!'.

How cool!

Steamed Pork Buns (Baozi)
This baozi recipe makes delicious Chinese steamed pork buns that can be enjoyed fresh or frozen and reheated for a quick/tasty meal or snack.

Course:Pork
Cuisine:Chinese
Pork baozi cross-section, thewoksoflife.com serves: 20 buns
Prep: 3 hours
Cook: 20 minutes
Total: 3 hours 20 minutes

Ingredients
For the dough:

5 g active dry yeast (about 1 1/2 teaspoons, or more precisely, 1.6 teaspoons; best to use weight measurements)
8 g granulated sugar (2 teaspoons)
1 1/2 cups lukewarm water (355 ml)
580 g all purpose flour (about 5 cups, plus extra for kneading and rolling)

For the filling:

700 g ground pork (1 1/2 pounds; can substitute ground chicken or beef)
3 tablespoons water (45 ml)
3 tablespoons vegetable oil (45 ml)
2 tablespoons ginger (about 20g, minced)
1 large onion (about 200g, minced)
2 tablespoons Shaoxing wine (30 ml, can substitute any other Chinese rice wine or dry cooking sherry)
1 tablespoon dark soy sauce (15 ml)
1 tablespoon sweet bean sauce (???; can substitute hoisin sauce)
2 tablespoons ground bean sauce
1 tablespoon oyster sauce
1 teaspoon sugar (4g)
1/2 teaspoon white pepper
2 teaspoons sesame oil
1 1/2 teaspoons cornstarch (mixed with 1 tablespoon water)
3 scallions (finely chopped)

Instructions
To make the dough:

In a large mixing bowl or mixer with a dough hook attachment, completely dissolve yeast and sugar in lukewarm water. Wait 10-15 minutes to let the yeast become active and foam up.
Add in the flour 1/2 cup at a time and knead for about 15 minutes. Adjust the last 1/2 cup flour accordingly. The dough should be soft--not sticky and not too firm. Once the dough is even and smooth, form it into a ball. Cover it with a damp kitchen towel and let it proof one hour in a warm place. (If kneading by hand, knead the dough until it's as smooth as a baby's butt!) While it's proofing, make the filling.

To make the filling:

Add the ground meat to a large mixing bowl and stir in 3 tablespoons water until well incorporated.
Now preheat the wok or a cast iron pan until it starts to smoke lightly. Add in 3 tablespoons oil, along with the minced ginger and diced onion. Cook over medium heat until the onions soften. Add in the ground pork and turn up the heat, stirring to break up any large chunks. Cook until all the pork turns pale and opaque - there is no need to brown or crisp the meat.
Add wine, dark soy sauce, sweet bean sauce, ground bean sauce, oyster sauce, sugar, white pepper, and sesame oil. With the heat on high, stir everything together until well-combined. Taste the filling and adjust seasoning if needed.
Cook for a couple of more minutes to cook off any remaining liquid. Stir in the cornstarch and water mixture, allowing everything to bubble together for 30 seconds to a minute. Turn off the heat and let the filling cool uncovered. After the filling has cooled, mix in the chopped scallions.

To assemble the baozi (buns):

After the dough has finished proofing, turn it out onto a clean surface dusted with flour. Knead for 2 minutes to get rid of any air pockets. Weigh and divide the dough into 20 equal pieces (each should weigh about 48g-50g).
Take each dough ball, and with a rolling pin, roll it from the edge towards the center, without actually rolling the center of the dough. The goal is to flatten the dough into a round circle with a thinner edge and thicker center. The difference in thickness should be about 1:2. Add some filling to the center.
You can start with a smaller amount of filling until you get the hang of the folding/pleating. The buns are folded with one hand holding the skin and filling, and the other hand pleating the edges of the dough disk like an accordion. As you fold, the goal is to make it all the way around the circle, until you've sealed it at the top. You'll be making about 10-15 folds. Lay the buns on a small piece of parchment paper and put it directly on your steaming rack. Repeat until all are assembled. Let the buns proof (covered) for another 15 minutes before steaming.
If you'd rather not pleat the buns at all, simply pinch the edges of dough around the filling and pinch to seal tightly. Then simply flip the buns seam side down, cover, and proof for 15 minutes.

To steam:

With the buns in the steamer, start with cold water and turn on the heat to medium. Set the timer to 15 minutes.
After 15 minutes, turn off the heat, and keep the lid on. Let the buns "rest" for 5 minutes before opening the lid. Missing this step will cause the buns to collapse.

To store leftovers and reheat:

Once the buns are steamed and cooled completely, pack them in an airtight container. They can be refrigerated or frozen.
Out of the refrigerator, simply microwave the buns for 1-2 minutes. Alternatively, re-steam them for 5 minutes. If re-heating frozen buns, there's no need to thaw beforehand. Simply steam them for 8 minutes.

Tips & Notes:
Recipe makes 20 buns.
I used a double-leveled bamboo steamer. You can use whatever steaming apparatus you normally use (refer to our post on how to steam food with a bamboo steamer, metal steamer or even without special equipment). Just remember: boiling water should never directly touch the buns during steaming. Also avoid sticking by brushing oil onto the steaming surface or adding a nonstick surface like napa cabbage leaves or parchment paper. If using a bamboo steamer, brush the sides of the steamer with oil, as the buns expand and might stick to the sides. The surface the buns sit on should be porous, not solid (like a plate). This will trap moisture and make the buns soggy. There should be some aeration going on. Finally, make sure the lid is tight so you don't lose any steam.
===

Take care,
Janis

--- BBBS/Li6 v4.10 Toy-5
* Origin: Prism bbs (1:261/38)

Quoting Janis Kracht to All <=-

thewoksoflife.com

That's such a great website for both traditional and modern Chinese
food. Also American Chinese food!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: About Dan Jiao - Egg Dumplings
Categories: Chinese, Holiday, Eggs, Dumplings, Pork
Yield: 1 info file

Dan Jiao
EGG DUMPLINGS

Our family has been making egg dumplings, (dan jiao) every Chinese
New Year for as long as I can remember. The shape and color of
these egg dumplings resembles the gold coin or gold nuggets of old
China. It's a symbolic food that you must have to be prosperous in
the New Year, a tradition that we carried from China to the US!

To be perfectly honest, making these egg dumplings can be labor
intensive! This job is usually given to a teenager someone just old
enough that they won't accidentally burn themselves, but still young
enough to not be able to say no to this somewhat tedious job. And,
you guessed it, that person used to be me! I remember using a small
piece of pork fat instead of oil, running the pork fat again and
again across a large, hot ladle set over the fire until it produced
just the right amount of oil to fry one egg dumpling.

We like to add these egg dumplings to a famous Shanghai favorite,
Yan Du Xian soup. They cook in minutes, so you should add them
towards the very end. You can also add these to any Chinese chicken
soup, pork bone soup, fish soup, or even wonton soup. What's more,
they can be made ahead and frozen! However, they should be simmered
in a soup of some kind, as the time you cook these over the ladle
isn't long enough to cook the meat through.

I hope you don't resent me for adding these egg dumplings to what
I'm sure is already a laundry list of Chinese New Year dishes to
prepare. But knowing that these will bring wealth and riches to your
family, you have to include them on your Chinese New Year menu!
While it may be a little time consuming, put your favorite music on
or find someone to chat with in the kitchen, and they'll be done in
no time. Again, speaking from experience!

From: Https://Thewoksoflife.Com

MMMMM

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Dan Jiao - Egg Dumplings
Categories: Chinese, Holiday, Eggs, Dumplings, Pork
Yield: 10 Servings

5 lg Eggs
8 oz Ground pork (or chicken)
2 tb Shaoxing wine
2 tb Light soy sauce
1/2 ts Sesame oil
1/4 ts Ground white pepper
2 tb Water
2 tb Minced scallion
1 ts Minced ginger, plus
1 Additional thin slice of
Ginger
Vegetable oil

In a large bowl, beat 5 eggs for a good 2 minutes. Set aside next
to the stove.

In a separate bowl, mix the ground meat with the Shaoxing wine,
light soy sauce, sesame oil, ground white pepper, water, minced
scallion, and minced ginger. Whip everything in one direction for
at least 3 minutes, until the filling is well combined and starts
to take on a sticky texture. Set aside along with the egg.

Pour a small amount of oil in a bowl, and grab a pastry brush. Set
it alongside the egg and meat filling so everything is easily
within reach. Now, turn your stove on to medium heat. Hold the
ladle over the open flame (if you have an electric stove, it will
be tricky to maintain even heat).

With the help of a pair of chopsticks, rub the ginger inside the
ladle all over using quick motions for a good two minutes or so.
This step treats the ladle, so the egg will not stick to it. I'm
not sure why it works, but it does! If the egg still sticks to the
ladle, repeat this process one more time.

Once the ladle has been treated, brush the inside with some oil,
pouring any excess oil back into the bowl. Add 1 tablespoon of the
egg mixture, and immediately turn the ladle in a circular motion
to spread the egg mixture into a circle about 3 inches in
diameter. Add 1 teaspoon of the meat filling.

And use the chopsticks to ease the other half of the circle off of
the ladle, folding it over to create a half moon shape. Gently tap
the edges closed so the inner raw egg seals the dumpling shut.
That's one! Repeat until you've used up all your egg and meat
filling.

Reminder that at this step, the egg dumplings are not fully
cooked. You will need to cook these Chinese egg dumplings further
in a soup, or you can steam them for 5 minutes.

This recipe makes 3 dozen (10 servings of three dumplings each).

From: Https://Thewoksoflife.Com

MMMMM


Cheers

Jim


___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to JANIS KRACHT <=-

This recipe makes 3 dozen (10 servings of three dumplings each).

From: Https://Thewoksoflife.Com

MMMMM

I'm not a maths major - but I'm wondering what you do with the other
six dumplings. Feed the dogs? Give them to the street people?

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Steamed Dumplings
Categories: Oriental, Dumplings, Pork, Wine, Appetisers
Yield: 4 Servings

1 lb Pork; ground
1/2 lb Napa cabbage; chopped (2 c)
2 lg Eggs
1/2 c Scallion; chopped
3 tb Soy sauce
2 tb Sherry wine
1 tb Fresh ginger root; minced
1 tb Sugar
1 tb Sesame oil
1 ts White pepper
1/2 pk Wonton wrappers

Combine all the ingredients except the wonton wrappers
in a mixing bowl. Mix very well.

Place 1 wonton wrapper in your hand (the center should
cover your palm), then put 1 tablespoon of the filling
in the center of the wrapper. Gently squeeze and twist
the wrapper to form a "money bag" shape. Repeat until
all the filling has been used.

Put the dumplings in a bamboo steamer and steam for 10
minutes. Serve while the dumplings are very hot.

Makes 4 servings.

Recipe: Houston Post

Uncle Dirty Dave's Archives

MMMMM

... Complex systems that work have evolved from simple systems that worked
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)

Quoting Dave Drum to Jim Weller <=-

This recipe makes 3 dozen (10 servings of three dumplings each).

I'm not a maths major

Those are metric dozens!

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Morning Glory Cocktail
Categories: Alcohol, Beverages
Yield: 1 Serving

1 oz Rye whiskey
1 oz VSOP cognac
1/2 ts Sugar or
1 ts Simple syrup
1/2 ts Curacao or Grand Marnier
2 ds Bitters,Boker's or Angostura
1 ds Absinthe or Pernod or Pastis
1 oz Chilled club soda or
Champagne
Strip of lemon zest

A hangover helper: the hair of the dog has long been considered an
effective means of treating this kind of self-inflicted wound. In
Imbibe!, David Wondrich makes the case that the primordial
versions of the cocktail were developed with the aim of finding a
better hangover remedy in what he calls the age before aspirin.

The Morning Glory Cocktail bears the hallmarks of a typical
cocktail, circa 1870s and 1880s: its form is quite simple, with a
strong base of spirit (in this case, a whammo combination of equal
parts cognac and whiskey), a little sugar for softening, a trace of
curacao for flavor and a dash or two of bitters for medicinal
purposes, along with a lacing of an ingredient that, during the
1880s and 1890s, was sprinkled liberally into drinks both for its
ethereal flavor as well as its alleged properties as a nervine:
absinthe. Splash some soda water on top to help with rehydration and
to help the whole mix go down easy, and you've got a drink that's
potent yet soothing.

It's strong enough in both flavor and kick to knock your average
Bloody Mary to the curb.

A couple of notes on preparation: early versions of this drink
called for Boker's Bitters, which have been out of circulation for
the better part of a century, but very recently Scottish bartender
Adam Elmegirab began reproducing these based on the original 19th
century recipe; his version of Boker's Bitters can be purchased in
well-stocked specialty stores, and online at cocktailkingdom.com. If
you don't have Boker's, go with Angostura.

And, as a morning drink, the Morning Glory was originally softened
with a good pour of club soda, perhaps an ounce or two; if you're
concerned about diluting the drink too much, feel free to cut this
measure back to just a splash (it helps lighten the body of the
drink, so it's a good idea not to eliminate it entirely), or, as
Wondrich notes: "If you're like me, you'll have an anarchic little
voice in your head that suggests substituting champagne for the
seltzer. Listen to it at your peril." As I can personally attest,
it's a very delicious peril, indeed.

Here's an 1887 version of a morning fog cutter, from that year's
edition of Jerry Thomas' Bar-Tender's Guide: the Morning Glory
Cocktail.

Special equipment: Mixing glass, bar spoon, strainer

Combine all ingredients except club soda and lemon zest in a mixing
glass and fill with ice. Stir well until chilled, about 30 seconds.
Strain into a chilled cocktail glass or small highball glass. Top
with club soda; twist lemon zest over drink and use as garnish.

Posted by Paul Clarke From: Serious Eats

MMMMM


Cheers

Jim


... The ingredients will mingle in harmony upon your tongue.

___ Blue Wave/QWK v2.20
--- Platinum Xpress/Win/WINServer v3.0pr5
* Origin: Fidonet Since 1991 www.doccyber.org bbs.docsplace.org (1:135/392)

JIM WELLER wrote to DAVE DRUM <=-

This recipe makes 3 dozen (10 servings of three dumplings each).

I'm not a maths major

Those are metric dozens!

Nice try.

If that's so why were the ingredients listed in common measures and
avoirdupois weights? Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Morning Glory Cocktail
Categories: Alcohol, Beverages
Yield: 1 Serving

No actual morning glories are harmed in this recipe. But, it's in both
metric and "common" measures. Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Morning Glory Muffins
Categories: Breads, Fruits, Nuts, Vegetables
Yield: 12 servings

1 c (120 g) all-purpose flour
3/4 c (85 g) whole-wheat flour
1 1/2 ts Ground cinnamon
1 ts Baking powder
1/2 ts Baking soda
1/2 ts Kosher salt
3/4 c (177 ml) whole milk
3/4 c (160 g) packed dark brown
Sugar
2 lg Eggs
3/4 c (90 g) shredded carrot
1/2 c (77 g) shredded apple
1/2 c (57 g) unsweetened shredded
- coconut; toasted
3/4 c (90 g) fine chopped walnuts;
- toasted
3/4 c (12 g) raisins
1/2 c (118 ml) melted coconut oil

Set oven @ 350ºF/175ºC.

Line a 12-cup standard muffin tin with paper liners.

In a medium bowl, whisk together all-purpose flour,
whole-wheat flour, cinnamon, baking powder, baking soda
and salt. In a large bowl, whisk together milk, dark
brown sugar and eggs until smooth. Stir carrot, apple,
coconut, 1/2 cup of the walnuts and 1/2 cup of the
raisins into the wet mixture. Stir in the melted coconut
oil.

With a large rubber spatula, fold the dry ingredients
into the wet ingredients until just combined. Do not
overmix. Divide the batter evenly among the prepared
cups. Sprinkle the remaining walnuts and raisins evenly
over the tops of the muffins.

Bake until puffed and set and a toothpick inserted into
the center of a muffin comes out clean, about 20
minutes. Transfer the muffins, in the tin, to a rack to
cool for 5 minutes. Then remove the muffins from the tin
and let cool completely on the rack.

Once cool, store in an airtight container at room
temperature for up to 3 days.

By Samantha Seneviratne

Yield 12 muffins

RECIPE FROM: https://cooking.nytimes.com

Uncle Dirty Dave's Archives

MMMMM

... Grapes? I am not accustomed to taking my wine in pills.
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