Chinese Steam Buns With Beef Filling
Recipe based on Fushia Dunlop's Dou Ya Bao Zi from her book Land Of Plenty
makes 20 buns
For the buns:
3 cups all-purposed flour
1 tbs dried yeast
1 tbs sugar (I used 2)
2 tbs canola oil
For beef filling:
14 oz ground beef
1/2 cup chopped scallion
1 tbs soy sauce
1 tbs shaoxing rice wine
freshly ground black pepper
2 tbs vegetable oil
To make the bun: in a small bowl, dissolved the sugar and yeast with 1 cup lukewarm water. Set aside for 15 minutes until the yeast is bloomed.
Place the flour in a mixing bowl, make a well in the center, and pour the yeast mixture. Add about 1/4 cup of water, mix well. Turn the dough onto kitchen counter top, knead for 5 to 10 minutes until the dough is smooth and elastic. Form into round ball, and place it in a lightly oiled bowl. Cover the bowl with damp kitchen towel, and leave it a in a warm, draft - free place until double in size, about 1 to 2 hours.
Meanwhile make the filling. Heat vegetable oil over medium high heat. Add ground beef, stir fry for about 5 minutes. Add the rest of ingredients, continue to stir fry until the meat is cooked. Remove from the heat, and let cool.
Turn the risen dough onto work surface, knock out the air, then knead lightly for a few minutes. Divide the dough into 4 pieces, roll each pieces into a 1-inch sausage, and cut the sausage into 2-ounce pieces. Flatten each pieces with palm of your hand, fill the center with 1 - 2 teaspoon of stuffing. Pinch around the edge of the circle to enclose the filling.
Preheat the steamer over high heat.
Lightly oiled the steamer tray. Place the finished bun in the steamer, don't forget to leave enough room in between the buns. Steam over high heat for 15 minutes. Remove from heat and serve immediately while it is still piping hot.