Steamed chicken and shiitake buns

1 servings

Ingredients

Quantity Ingredient
¾ cup Warm water
⅛ cup Sugar
½ tablespoon Dry yeast
½ tablespoon Melted lard
2½ cup Sifted all-purpose flour
5 tablespoons Water
=== FILLING ===
Canola oil; to cook
1 tablespoon Minced garlic
1 tablespoon Minced ginger
2 cups Sliced shiitake mushrooms
Salt; to taste
Freshly-ground black pepper; to taste
2 cups Ground chicken meat
⅓ cup Chopped chives
1 tablespoon Truffle oil

Directions

Mix warm water with sugar to dissolve. Add yeast and let stand for 10 minutes. Mixture should get foamy or the yeast is dead. Mix in lard.

In a food processor, add flour and yeast mixture. While blade is spinning, pour in water until a ball forms. If dough is too sticky, add more flour.

If dough appears dry and doesn't form a ball, add more water.

As soon as a ball forms, take dough out and knead by hand on a floured surface. Roll dough into one long log about 2 inches thick. Cut into 2-inch pieces.

For the Filling: In a saute pan coated with oil, saute garlic and ginger.

Add shiitakes and cook until soft. Season with salt and pepper. Let mixture cool.

In a bowl, mix shiitakes, chicken, chives and truffle oil. Season with salt and pepper. Keep filling chilled before stuffing buns.

Form thick circles and place stuffing in the middle. Encircle stuffing with the dough, but do not seal. Let rest in a warm place for 30 minutes. In a steamer basket, steam buns for 10 to 12 minutes.

This recipe yields ?? servings. Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B14) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 1183 Calories (kcal); 3g Total Fat; (2% calories from fat); 33g Protein; 251g Carbohydrate; 0mg Cholesterol; 19mg Sodium Food Exchanges: 14½ Grain(Starch); ½ Lean Meat; 1 Vegetable; 0 Fruit; 0 Fat; 1 ½ Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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