I made dumplings so, to change a bit, I made buns. The dough is simple: flour, water and yeast. The difference between this and a bread dough is that it does not take a second rise. The risen dough is punched down, kneaded a few times and then rolled into rounds to wrap the fillings. Because it is cook primary with steam, it expands far greater than in the oven. The filling here is Chinese chives, pork, graded ginger, a touch of sugar, soy sauce and sesame oil. I first pan fried some for dinner. They are brown on the bottom first and then half a cup of water is added. Cooked covered over med heat until the water is gone and the bottom is crispy.
Flip it out and here you go.
Because the pan fried ones do not keep well, I steamed (20 minutes) the rest. These are great to keep in the fridge. It is best to reheat with steam but the microwave is okay too.
I made dumplings so, to change a bit, I made buns. The dough is simple: flour, water and yeast. The difference between this and a bread dough is that it does not take a second rise. The risen dough is punched down, kneaded a few times and then rolled into rounds to wrap the fillings. Because it is cook primary with steam, it expands far greater than in the oven. The filling here is Chinese chives, pork, graded ginger, a touch of sugar, soy sauce and sesame oil. I first pan fried some for dinner. They are brown on the bottom first and then half a cup of water is added. Cooked covered over med heat until the water is gone and the bottom is crispy.
Flip it out and here you go.
Because the pan fried ones do not keep well, I steamed (20 minutes) the rest. These are great to keep in the fridge. It is best to reheat with steam but the microwave is okay too.
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