Steamed Chinese Buns (dough & bun assembly only)
Steamed Chinese Buns (No pork products involved) These buns are basic steamed buns, made with yeast and baking powder. The project is adventuresome for a baker or cook in a kosher kitchen because of the implication of pork. I'm more interested in the dough making process and found various meat fillings in a cookbook given to me by a Chinese Filipina friend when I left Manila in 1983. The book is called Chinese Snacks: Wei-Chuan's Cook Book and is written in Chinese and less than fluent English (Edited by Miss Huang Su Huei, translated by Miss Nina Simonds). The imprint is 1976, no publisher named, although We-Chuan is (was?) a food purveyor in Hong Kong. The recipe for the dough I used today comes from Momfuku's food blog. Even though the attempt documented here was my first try, the dough was easy to work with. The final product looked reasonable, certainly not perfect. With practice I think I can do this. The meat recipe comes from a combination of source