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another oddity to me
" > wrote:
> Nick Cramer wrote: > > "Stormmee" > wrote: > >> thanks, i like what i could read of the recipe but the creen reader > >> doesn't like the style of the site, couldn't ever find the bread part > >> or the second half of the filling, b ut thanks for the effort, Lee > > [] > >>> Would this recipe from the LA Times work for you? > >>> Pan-fried pork and scallion mini buns (Sheng jian bao zi) > >>> http://www.latimes.com/features/food...7e-2009oct07,0, > >>> 3676971.story > > > > Hi, Lee. I have trouble figuring out a lot of recipe sites, too. I > > looked at the one Ian posted and I couldn't find the bread part, > > either. You subscribe to alt.bread.recipes, so just make a basic yeast > > dough. It's not brain surgery! > > > > Here's their recipe, in a screen-reader-friendly form. I've added a few > > easily identifiable notes, since I'm a very opinionated guy. ;-) > >[] > It appears that the LAT reproduces their print edition without making > any allowances for the fact that related stories lose their on-page > connectedness(and thus, o the web, have stupid instructions like "see > above"). > > I did a search for their 'basic yeast dough' for the same date, and > found it he > > http://www.latimes.com/features/food...7a-2009oct07,0, > 793383.story > > So now you have the complete thing, and some opinions from a very > opinionated guy too :-) Heh heh! Good sleuthing, Ian. -- Nick, KI6VAV. Support severely wounded and disabled Veterans and their families: https://www.woundedwarriorproject.org/ Thank a Veteran! Support Our Troops: http://anymarine.com/ You are not forgotten. Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Posted to alt.food.asian
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another oddity to me
this is a great recipe now that i read it, but its nothing like what i ate,
the bun had not been fried at all, the bun was sweet closer to haiwian,sp or hot cross buns, i am sure it was oven baked as DH said the top was browned, but it was so soft i think there was steam for part of it, its this dough i am after, but meanwhile, i might get dh to do this filling with our regular white bread. Lee -- Have a wonderful day "Nick Cramer" > wrote in message ... > "Stormmee" > wrote: >> thanks, i like what i could read of the recipe but the creen reader >> doesn't like the style of the site, couldn't ever find the bread part or >> the second half of the filling, b ut thanks for the effort, Lee > [] >> > Would this recipe from the LA Times work for you? >> > Pan-fried pork and scallion mini buns (Sheng jian bao zi) >> > http://www.latimes.com/features/food...7e-2009oct07,0, >> > 3676971.story > > Hi, Lee. I have trouble figuring out a lot of recipe sites, too. I looked > at the one Ian posted and I couldn't find the bread part, either. You > subscribe to alt.bread.recipes, so just make a basic yeast dough. It's not > brain surgery! > > Here's their recipe, in a screen-reader-friendly form. I've added a few > easily identifiable notes, since I'm a very opinionated guy. ;-) > > Recipe: Pan-fried pork and scallion mini buns (Sheng jian bao zi) > > Total Time: 45 minutes plus rising time > > Servings: Makes 32 mini buns > > Note: You can find ground pork with a higher fat content at many Asian > markets, or ask your butcher to grind fat into regular ground pork (you > want about 20% fat). Or substitute regular ground pork. Ground beef chuck > or chicken thigh may be substituted for the pork in this recipe. > Regardless, fatty, rich ground meat makes for better, succulent buns. > Shaoxing rice wine and Chinkiang vinegar are available at Chinese and > most Asian markets. Recipe by Andrea Nguyen. > > 10 ounces fatty ground pork, coarsely chopped to loosen > > 2 teaspoons minced fresh ginger > > 1/4 cup finely chopped Chinese chives or scallions (white and green parts) > > 1/4 teaspoon plus 1/8 teaspoon salt [NOT Iodized! - Nick] > > 1/8 teaspoon white pepper [NOTE: White, not black - Nick] > > 1/2 teaspoon sugar [or Splenda - Nick] > > 1 tablespoon light (regular) soy sauce, plus additional (optional) for > dipping > > 2 teaspoons Shaoxing rice wine or dry sherry [dry Marsala - Nick] > > 2 teaspoons sesame oil > > 1 tablespoon water > > 1 1/4 pounds basic yeast dough (recipe above [Where? Make what you know! - > Nick]), preferably made with unbleached flour > > 1 tablespoon finely julienned fresh ginger > > 1/4 cup Chinkiang vinegar or balsamic vinegar [Balsamico should avoid the > tartness referred to below - -Nick] > > Chile oil, optional > > Canola oil > > 1. To make the filling, combine the pork, minced ginger and Chinese chives > in a medium bowl. Use a fork or spatula to stir and lightly mash the > ingredients together. > > 2. In a small bowl, combine the salt, white pepper, sugar, soy sauce, rice > wine, sesame oil and water and stir to combine well. Pour over the meat > mixture, then vigorously stir to fully incorporate. Cover the filling with > plastic wrap and set aside for 30 minutes, or refrigerate overnight, > returning it to room temperature before assembling the buns. > > 3. Transfer the dough to a very lightly floured work surface, gather it > into a ball if needed, and then pat it to flatten it into a thick disk. > Cut > the disk in half and cover half with plastic wrap or an inverted bowl to > prevent drying while you work on the other half. (If your kitchen is very > warm or the dough rises quickly, refrigerate the remaining half while you > work on the first half.) > > 4. Roll the dough half into a 12- to 14-inch log, then cut it crosswise > into 16 pieces. (Halve the log first to make it easier to cut into > even-size pieces. The tapered end pieces should be cut a little longer > than > the rest.) Lightly roll each piece between your hands into a ball and then > use the palm of one hand to flatten it into a one-fourth-inch-thick disk, > moistening your hands with a little water if the dough becomes too dry. > > 5. Use an Asian dowel-style rolling pin to roll the pieces into circles > about 2 1/2 inches in diameter, rolling the outer one-half-inch edge of > the > circle very thin, like a tortilla (the center of the circle -- about 1 > inch > -- will remain thicker). Rotate the circle as you roll the outer edge with > the pin to form a perfect circle. Alternatively, you can press out the > circles by hand, using your fingers to flatten the center and edges, > though > the circles may not be as perfect. The finished circle will be thick, and > it will rise as it sits. Lay the finished circles out on your work > surface, > lightly dusting their bottoms with flour if you fear they will stick. > > 6. Line a baking sheet with parchment paper and lightly dust with flour. > To > assemble the buns, hold a dough circle in a slightly cupped hand. Use a > bamboo spatula, dinner knife or spoon to center about 2 teaspoons of > filling on the dough circle, pressing down very gently and keeping about > one-half to three-fourths inch of the dough clear on all sides; your hand > will automatically close slightly. Use the thumb of the hand cradling the > bun to push down the filling while the fingers of the other hand pulls up > the dough edge and pleats and pinches the rim together to form a closed > satchel. Completely enclose the filling by pinching and twisting the dough > closed. Place the finished bun, pleated side down, on the prepared baking > sheet. Repeat with the remaining dough circles and filling. Loosely cover > the buns with plastic wrap and set aside until almost doubled in size, 10 > to 30 minutes, depending on the temperature of the room. > > 7. While the buns rise, divide the julienned ginger and vinegar between 2 > communal bowls. Taste and, if the vinegar is too tart, add water by the > teaspoon. Set them at the table along with the soy sauce and chile oil for > guests to mix their own sauce. > > 8. To pan-fry the buns, use a medium or large nonstick skillet. Heat the > skillet(s) over medium heat and add 1 tablespoon of canola oil for a > medium > skillet and 1 1/2 tablespoons for a large one. Add the buns 1 at a time, > arranging them, pleated side up, a half-inch apart; they will expand > during > cooking. The buns will need to be cooked in batches. (In general, medium > skillets will fit 8 or 9 buns; large skillets will fit 12 or 13 buns.) Fry > the buns for 1 to 2 minutes, or until they are golden or light brown on > the > bottom. Use your fingers to gently lift them to check the color. > > 9. Holding the lid close to the skillet to lessen the spattering effect of > water hitting hot oil, carefully add enough water to come up the side of > the buns by one-fourth inch, about one-fourth cup. The water and oil will > sputter a bit. Cover with a lid or aluminum foil, placing it very slightly > ajar to allow steam to escape, so condensation doesn't fall on the buns > and > perhaps cause their collapse. Let the water bubble away until it is mostly > gone, about 6 minutes. > > 10. When you hear sizzling noises (a sign that most of the water is gone), > remove the lid. Let the dumplings fry, uncovered, for about 1 minute, > until > the bottoms are brown and crisp. At this point, you can serve the buns, > crisp bottoms up, like pot stickers. Or you can use chopsticks to flip > each > bun over (separate any that are sticking together first) and then fry the > other side for about 45 seconds, until golden. > > 11. Remove from heat and wait for the cooking action to cease, then > transfer the buns to a serving plate. Display them golden side up. Serve > with the gingered vinegar, chile oil and soy sauce. Eat these buns with > chopsticks -- they're a little greasy on the fingers. Leftover buns can be > refrigerated and reheated with a touch of oil and a bit of water in a > nonstick skillet. > > Each mini bun: 92 calories; 3 grams protein; 10 grams carbohydrates; 0 > fiber; 4 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 92 mg. > sodium. > > HTH > > -- > Nick, KI6VAV. Support severely wounded and disabled Veterans and their > families: https://www.woundedwarriorproject.org/ Thank a Veteran! > Support Our Troops: http://anymarine.com/ You are not forgotten. > Thanks ! ! ~Semper Fi~ USMC 1365061 |
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Posted to alt.food.asian
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another oddity to me
now the bread recipe was fine and the reader did good, ARGH... will see if
we have this one later on, Lee -- Have a wonderful day " > wrote in message ... > Nick Cramer wrote: >> "Stormmee" > wrote: >>> thanks, i like what i could read of the recipe but the creen reader >>> doesn't like the style of the site, couldn't ever find the bread part or >>> the second half of the filling, b ut thanks for the effort, Lee >> [] >>>> Would this recipe from the LA Times work for you? >>>> Pan-fried pork and scallion mini buns (Sheng jian bao zi) >>>> http://www.latimes.com/features/food...7e-2009oct07,0, >>>> 3676971.story >> >> Hi, Lee. I have trouble figuring out a lot of recipe sites, too. I looked >> at the one Ian posted and I couldn't find the bread part, either. You >> subscribe to alt.bread.recipes, so just make a basic yeast dough. It's >> not >> brain surgery! >> >> Here's their recipe, in a screen-reader-friendly form. I've added a few >> easily identifiable notes, since I'm a very opinionated guy. ;-) >> >> Recipe: Pan-fried pork and scallion mini buns (Sheng jian bao zi) >> >> Total Time: 45 minutes plus rising time >> >> Servings: Makes 32 mini buns >> >> Note: You can find ground pork with a higher fat content at many Asian >> markets, or ask your butcher to grind fat into regular ground pork (you >> want about 20% fat). Or substitute regular ground pork. Ground beef >> chuck >> or chicken thigh may be substituted for the pork in this recipe. >> Regardless, fatty, rich ground meat makes for better, succulent buns. >> Shaoxing rice wine and Chinkiang vinegar are available at Chinese and >> most Asian markets. Recipe by Andrea Nguyen. >> >> 10 ounces fatty ground pork, coarsely chopped to loosen >> >> 2 teaspoons minced fresh ginger >> >> 1/4 cup finely chopped Chinese chives or scallions (white and green >> parts) >> >> 1/4 teaspoon plus 1/8 teaspoon salt [NOT Iodized! - Nick] >> >> 1/8 teaspoon white pepper [NOTE: White, not black - Nick] >> >> 1/2 teaspoon sugar [or Splenda - Nick] >> >> 1 tablespoon light (regular) soy sauce, plus additional (optional) for >> dipping >> >> 2 teaspoons Shaoxing rice wine or dry sherry [dry Marsala - Nick] >> >> 2 teaspoons sesame oil >> >> 1 tablespoon water >> >> 1 1/4 pounds basic yeast dough (recipe above [Where? Make what you >> know! - >> Nick]), preferably made with unbleached flour >> >> 1 tablespoon finely julienned fresh ginger >> >> 1/4 cup Chinkiang vinegar or balsamic vinegar [Balsamico should avoid the >> tartness referred to below - -Nick] >> >> Chile oil, optional >> >> Canola oil >> >> 1. To make the filling, combine the pork, minced ginger and Chinese >> chives >> in a medium bowl. Use a fork or spatula to stir and lightly mash the >> ingredients together. >> >> 2. In a small bowl, combine the salt, white pepper, sugar, soy sauce, >> rice >> wine, sesame oil and water and stir to combine well. Pour over the meat >> mixture, then vigorously stir to fully incorporate. Cover the filling >> with >> plastic wrap and set aside for 30 minutes, or refrigerate overnight, >> returning it to room temperature before assembling the buns. >> >> 3. Transfer the dough to a very lightly floured work surface, gather it >> into a ball if needed, and then pat it to flatten it into a thick disk. >> Cut >> the disk in half and cover half with plastic wrap or an inverted bowl to >> prevent drying while you work on the other half. (If your kitchen is very >> warm or the dough rises quickly, refrigerate the remaining half while you >> work on the first half.) >> >> 4. Roll the dough half into a 12- to 14-inch log, then cut it crosswise >> into 16 pieces. (Halve the log first to make it easier to cut into >> even-size pieces. The tapered end pieces should be cut a little longer >> than >> the rest.) Lightly roll each piece between your hands into a ball and >> then >> use the palm of one hand to flatten it into a one-fourth-inch-thick disk, >> moistening your hands with a little water if the dough becomes too dry. >> >> 5. Use an Asian dowel-style rolling pin to roll the pieces into circles >> about 2 1/2 inches in diameter, rolling the outer one-half-inch edge of >> the >> circle very thin, like a tortilla (the center of the circle -- about 1 >> inch >> -- will remain thicker). Rotate the circle as you roll the outer edge >> with >> the pin to form a perfect circle. Alternatively, you can press out the >> circles by hand, using your fingers to flatten the center and edges, >> though >> the circles may not be as perfect. The finished circle will be thick, and >> it will rise as it sits. Lay the finished circles out on your work >> surface, >> lightly dusting their bottoms with flour if you fear they will stick. >> >> 6. Line a baking sheet with parchment paper and lightly dust with flour. >> To >> assemble the buns, hold a dough circle in a slightly cupped hand. Use a >> bamboo spatula, dinner knife or spoon to center about 2 teaspoons of >> filling on the dough circle, pressing down very gently and keeping about >> one-half to three-fourths inch of the dough clear on all sides; your hand >> will automatically close slightly. Use the thumb of the hand cradling the >> bun to push down the filling while the fingers of the other hand pulls up >> the dough edge and pleats and pinches the rim together to form a closed >> satchel. Completely enclose the filling by pinching and twisting the >> dough >> closed. Place the finished bun, pleated side down, on the prepared baking >> sheet. Repeat with the remaining dough circles and filling. Loosely cover >> the buns with plastic wrap and set aside until almost doubled in size, 10 >> to 30 minutes, depending on the temperature of the room. >> >> 7. While the buns rise, divide the julienned ginger and vinegar between 2 >> communal bowls. Taste and, if the vinegar is too tart, add water by the >> teaspoon. Set them at the table along with the soy sauce and chile oil >> for >> guests to mix their own sauce. >> >> 8. To pan-fry the buns, use a medium or large nonstick skillet. Heat the >> skillet(s) over medium heat and add 1 tablespoon of canola oil for a >> medium >> skillet and 1 1/2 tablespoons for a large one. Add the buns 1 at a time, >> arranging them, pleated side up, a half-inch apart; they will expand >> during >> cooking. The buns will need to be cooked in batches. (In general, medium >> skillets will fit 8 or 9 buns; large skillets will fit 12 or 13 buns.) >> Fry >> the buns for 1 to 2 minutes, or until they are golden or light brown on >> the >> bottom. Use your fingers to gently lift them to check the color. >> >> 9. Holding the lid close to the skillet to lessen the spattering effect >> of >> water hitting hot oil, carefully add enough water to come up the side of >> the buns by one-fourth inch, about one-fourth cup. The water and oil will >> sputter a bit. Cover with a lid or aluminum foil, placing it very >> slightly >> ajar to allow steam to escape, so condensation doesn't fall on the buns >> and >> perhaps cause their collapse. Let the water bubble away until it is >> mostly >> gone, about 6 minutes. >> >> 10. When you hear sizzling noises (a sign that most of the water is >> gone), >> remove the lid. Let the dumplings fry, uncovered, for about 1 minute, >> until >> the bottoms are brown and crisp. At this point, you can serve the buns, >> crisp bottoms up, like pot stickers. Or you can use chopsticks to flip >> each >> bun over (separate any that are sticking together first) and then fry the >> other side for about 45 seconds, until golden. >> >> 11. Remove from heat and wait for the cooking action to cease, then >> transfer the buns to a serving plate. Display them golden side up. Serve >> with the gingered vinegar, chile oil and soy sauce. Eat these buns with >> chopsticks -- they're a little greasy on the fingers. Leftover buns can >> be >> refrigerated and reheated with a touch of oil and a bit of water in a >> nonstick skillet. >> >> Each mini bun: 92 calories; 3 grams protein; 10 grams carbohydrates; 0 >> fiber; 4 grams fat; 1 gram saturated fat; 6 mg. cholesterol; 92 mg. >> sodium. >> >> HTH >> > > It appears that the LAT reproduces their print edition without making any > allowances for the fact that related stories lose their on-page > connectedness(and thus, o the web, have stupid instructions like "see > above"). > > I did a search for their 'basic yeast dough' for the same date, and found > it he > > http://www.latimes.com/features/food...0,793383.story > > So now you have the complete thing, and some opinions from a very > opinionated guy too :-) > > Cheers, > > Ian > > > |
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