This morning I was in the mood for dim sum.
While a dim sum meal contains various dishes (pot stickers, dumplings, spare ribs, soup, etc.) I wanted one dish in particular, Char Siu Bao (Chinese bbq pork steamed buns).
I quickly realized I didn't have any yeast for the dumpling dough and I also didn't have any pork.
So I found a yeast free dough recipe here and I substituted cooked ground bison for the pork.
|The dough it not looking so pretty but it will do.|
I put 1 cup of the cooked ground bison in a pan along with:
- chopped garlic
- oyster sauce
- soy sauce
- some sugar
- chopped green onions (don't forget this ingredient like I did)
- 1/2 tsp. of dissolved corn starch
I let it simmer until the sauce was thick and glossy. I set this aside while I worked on the dough.
|A piece of the dough rolled out into a 3 - 4" circle with a heaping teaspoon of the filling.|
When you have pleated all the way around, pinch everything together in the center and then give it a twist.
I steamed two and I cooked the other two in the oven.
This one sat in the steamer for about 10 minutes.
As is my usual pre-caffeine custom, I completely forgot about the buns sitting in the oven so they came out looking like this:
|Not horrifically burnt but getting there.|
|It tasted great!|
I am sure if I had used a recipe that was intended for dumplings instead of one for pizza dough then the steamed one's would have turned out better.
Now I have a ton of dough leftover. Looks like I will be having pizza for lunch!