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i didn't want to post much until i caught up reading and collecting what
recipes i could, we have had major computer issues and as a result i lost
all of my recipes... so if i ask for the same thing again like say steamed
dumplings that you make i apologize in advance, and i am glad to be back.

Lee

Stormmee wrote:
> i didn't want to post much until i caught up reading and collecting what
> recipes i could, we have had major computer issues and as a result i lost
> all of my recipes... so if i ask for the same thing again like say steamed
> dumplings that you make i apologize in advance, and i am glad to be back.
>
> Lee
>
>

Ask away -I'm sure any of us will be happy to help. Computers are very
annoying when they screw up.

Ian

and since i am barely able to operate the email program anything complicated
is frusterating. what makes me mad is i had a file of things we had tried
and wanted to eat again along with things yet to try, i guess the steamed
dumplings is where i want to start, i am thinking this weekend i will have a
go at the congee, managed to get those again, and i thought steamed
dumplings would be nice, the kind i want is the kind where you make the
dough and steam them not the kind with the thin wrappers, thanks, Lee
" > wrote in message
...
> Stormmee wrote:
>> i didn't want to post much until i caught up reading and collecting what
>> recipes i could, we have had major computer issues and as a result i lost
>> all of my recipes... so if i ask for the same thing again like say
>> steamed dumplings that you make i apologize in advance, and i am glad to
>> be back.
>>
>> Lee
>
> Ask away -I'm sure any of us will be happy to help. Computers are very
> annoying when they screw up.
>
> Ian

Stormmee wrote:
> and since i am barely able to operate the email program anything complicated
> is frusterating. what makes me mad is i had a file of things we had tried
> and wanted to eat again along with things yet to try, i guess the steamed
> dumplings is where i want to start, i am thinking this weekend i will have a
> go at the congee, managed to get those again, and i thought steamed
> dumplings would be nice, the kind i want is the kind where you make the
> dough and steam them not the kind with the thin wrappers, thanks, Lee

This is the Andrea Nguyen recipe Steve Cramer posted (from my LA Times
link). I'll post the basic yeast dough in a separate posts:

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.

Ian

thanks, Lee
" > wrote in message
...
> Stormmee wrote:
>> and since i am barely able to operate the email program anything
>> complicated is frusterating. what makes me mad is i had a file of things
>> we had tried and wanted to eat again along with things yet to try, i
>> guess the steamed dumplings is where i want to start, i am thinking this
>> weekend i will have a go at the congee, managed to get those again, and i
>> thought steamed dumplings would be nice, the kind i want is the kind
>> where you make the dough and steam them not the kind with the thin
>> wrappers, thanks, Lee
>
> This is the Andrea Nguyen recipe Steve Cramer posted (from my LA Times
> link). I'll post the basic yeast dough in a separate posts:
>
> 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.
>
> Ian
>

thanks yet again, Lee
" > wrote in message
...
> Stormmee wrote:
>> and since i am barely able to operate the email program anything
>> complicated is frusterating. what makes me mad is i had a file of things
>> we had tried and wanted to eat again along with things yet to try, i
>> guess the steamed dumplings is where i want to start, i am thinking this
>> weekend i will have a go at the congee, managed to get those again, and i
>> thought steamed dumplings would be nice, the kind i want is the kind
>> where you make the dough and steam them not the kind with the thin
>> wrappers, thanks, Lee
>> " > wrote in message
>> ...
>>> Stormmee wrote:
>>>> i didn't want to post much until i caught up reading and collecting
>>>> what recipes i could, we have had major computer issues and as a result
>>>> i lost all of my recipes... so if i ask for the same thing again like
>>>> say steamed dumplings that you make i apologize in advance, and i am
>>>> glad to be back.
>
> Here's the basic yeast dough for the Andrea Nguyen steamed filled buns
> from the LA Times. If its the wrong recipe, just give me a hint, and I'll
> try to find it:
>
> Recipe: Basic yeast dough (Famian)
>
> Total time: 50 minutes
>
> Servings: Makes enough for 32 small or 16 medium buns
>
> Note: All-purpose flour with a moderate amount of gluten, such as widely
> available Gold Medal, works best to yield tender, yet slightly chewy
> dough. Unbleached flour produces terrific flavor, but bleached flour
> imparts a brighter finish that some Asian cooks like.
>
> 1 1/2 teaspoons instant dry yeast
>
> 3/4 cup lukewarm water
>
> 2 tablespoons canola oil
>
> 2 tablespoons sugar
>
> 2 teaspoons baking powder
>
> Scant 3 cups (12 1/2 ounces) flour
>
> 1. Put the yeast in a small bowl, add the water and set aside for 1 minute
> to soften. Whisk in the oil to blend and dissolve the yeast. Set aside.
>
> 2. To make the dough in a food processor: Combine the sugar, baking powder
> and flour in the bowl of the food processor. Pulse two or three times to
> combine. With the motor on, pour the yeast mixture through the feed tube
> in a steady stream and allow the machine to continue running until the
> dough starts coming together into a ball, about 20 seconds. (If this
> doesn't happen, add lukewarm water by the teaspoon.) Let the machine
> continue for 45 to 60 seconds to knead most of the dough into a large ball
> that cleans the sides of the bowl; expect some dangling bits. Press on the
> finished dough; it should feel medium-soft and tacky but should not stick
> to your finger.
>
> 3. Alternatively, to make the dough by hand: Combine the sugar, baking
> powder and flour in a large bowl. Make a well in the center and pour in
> the yeast mixture. Slowly stir with a wooden spoon, moving from the center
> toward the rim, to work in all the flour. (Add lukewarm water by the
> teaspoon if this doesn't happen with relative ease.) Keep stirring as a
> ragged, soft mass forms. Then use your fingers to gather and pat the dough
> together into a ball. Transfer to a work surface and knead for about 5
> minutes, until smooth, fingertip-soft and slightly elastic. (You shouldn't
> need any additional flour on the work surface if the dough was properly
> made. Keep kneading, and after the first minute or two, the dough
> shouldn't stick to your fingers. If it does, work in a sprinkling of
> flour.) Press your finger into the dough; the dough should spring back,
> with a faint indentation remaining.
>
> 4. Lightly oil a clean bowl and add the dough. Cover with plastic wrap and
> put in a warm, draft-free place to rise until nearly doubled, 30 to 45
> minutes (timing will vary depending on the temperature of the room). The
> dough is now ready to use.
>
> 5. If not using immediately, cover and refrigerate the dough until needed.
>
> Each of 16 servings: 104 calories; 2 grams protein; 19 grams
> carbohydrates; 1 gram fiber; 2 grams fat; 0 saturated fat; 0 cholesterol;
> 62 mg. sodium.