Chinese dim sum cookbook for kids: Discovering culture, traditions, and tasty recipes of a Cantonese cuisine by John Salutelli

Author:John Salutelli [Salutelli, John]
Language: eng
Format: epub
Tags: chinese gourmet, chinese dumplings, cantonese cookbook, hong kong cookbook, cantonese recipes, yum cha, kids chinese
Publisher: Susanna Qin
Published: 2023-03-06T08:00:00+00:00

Directions:

In a mixing bowl, mix the yeast with the warm water so it dissolves.

Sieve the flour and cornstarch and add them to the yeast and water.

Add the sugar and oil.

If you are using an electric mixer, turn it on to its lowest setting until a smooth dough ball is formed. If you are using your hands, knead the dough instead.

Cover the dough with a damp cloth. Let it sit for 2 hours.

Now we will make the meat filling while the dough rests.

Place the wok over medium heat and heat up the oil.

When the oil has been heated up, add the onions and stir-fry them for a minute.

Now you can add in the light and dark soy sauces along with the sesame oil, oyster sauce, and sugar.

Turn the heat down to a medium-low.

Keep stirring until it begins to bubble then add the chicken stock and flour.

After a couple of minutes, it should begin to thicken and you can remove it from the heat.

Now you can add the roast pork and set it aside to cool as we return to the dough.

Once your dough has rested, you can add the baking powder and turn the mixer to its lowest setting.

How is the dough looking? Is it dry? If it is, then add 1–2 teaspoons of water.

Knead the dough until it becomes smooth again, cover it with the damp cloth, and leave it for 15 minutes.

While the dough is resting, grab your parchment paper and cut it into 10 4x4-inch squares.

You can now begin to prepare your steamer so bring the water to a boil.

We need 10 equal pieces of dough, so roll the dough into one long piece and divide it up equally.

Press each piece of dough into a flat circular shape. It should be thicker in the center than the outside and about 4 ½ inches big.

Time to fold our buns which can be done in numerous ways. Feel free to fold your bao how you please; this is a good time to practice. I am going to use a simple fold and pleat the top of the buns.

Put some filling into the middle of your wrappers and gather the edges up to wrap around the filling. Pinch the folds so you create some pleats.

Hold the dough in both of your hands and move your hands in a circular motion. We want the bun to become taller as we do not want them to expand outward.

Put your buns on the parchment paper, and when your steamer has been set up, begin to steam them in batches.

Each batch should be steamed over high heat for about 12 minutes.

Enjoy!

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