The meat recipe comes from a combination of sources including Rasmamalaysia.com (a food blog about Asian cooking) and Wei-Chuan's Cook Book. I used 2nd cut brisket because it was fattier and could be BBQ'd. Fred makes an astonishing smoked brisket and I'm sure that would be every bit just as delicious. I plan to also try this with veal (the butcher suggested veal breast) and ground chicken (the Wei-Chuan cookbook has a recipe for this variation).
For those who think keeping a kosher kitchen means matzah ball soup and gefilte fish- think again; figuring out work-arounds for various ethnic cuisines creates a whole new cooking adventure.
- BBQ the meat (you need to have about 1lb of BBQ'd meat for each batch of dough)
- Make the dough
- Dice the meat while the dough is rising
- Make the sauce for the diced meat filling
- Assemble the dumpling
- Devour them!!!! (and save some for later- these dumplings can be frozen to be eaten within a couple of weeks)
Recipes for fillings will be posted in a separate posting. This posting will document the procedure for making steamed bun dough and assembly of the bun.
Here is the Momofuku recipe for steamed buns:
- 12.5 oz all purpose flour
- 2 tsp baking powder
- 3 Tbsp sugar
Pour 3/4 cup lukewarm water over the yeast to hydrate and start to mix by hand
Add 2 Tbsp canola oil