This is best if steamed,
and fairly good if baked.
1 package of active dry yeast
1 cup of warm water, about 110
1 tbsp of sugar
2 tbsp of vegetable oil
1 tsp of salt
about 2 3/4 cups of white flour
Mushroom-Cashew filling (recipe below)
(Actually, any meat/veggie filling you come up with on your own here, such as lemon chicken with peas and rice, or shrimp mushrooms and waterchestnuts, etc., will do just as well, of course. Use your imagination! ^_^)
1 tbsp of butter or margarine (for baked buns, not steamed)
In a large bowl, dissolve yeast in the warm water; blend in sugar, oil and salt. Let stand until bubbley (about fifteen minutes). Add flower and mix until dough holds together. Place dough on a lightly floured board and knead until smooth and elastic (about 8-10 minutes).
Turn dough over in a greased bowl; cover and let rise in a warm place until doubled (about 1 hour).
Meanwhile, prepare the following mushroom-cashew filling; let cool and set aside.
1/4 cup of chopped mushrooms
1 small onion, chopped
1 clove of garlic, minced or pressed
1 tsp of minced fresh ginger
1/2 cup of coarsely chopped bamboo shoots
3/4 cup of coarsely chopped cashews
2 green onions including tops, thinly sliced
1 tbsp of vegetable oil
1 tsp of sesame oil
In a bowl, combine the following:
3 tbsp of shoyu (soy sauce)
1 tbsp of mirin or cooking sake
(or dry sherry)
1 tsp of sugar
1/4 cup of water
1 tbsp of potato starch
(or corn starch)
Heat oil in wok (or wide frying pan) over high heat. Add mushrooms, onion, garlic and ginger and stir-fry for 3 minutes. Add bamboo shoots, cashews, and green onions and cook for 2 minutes.
Pour in soy sauce mixture and cook, stirring, until sauce bubbles and thickens. Stir in sesame oil. Remove from heat, and cool.
Turn out dough onto a lightly floured board and knead for one minute. Cut into 12 equal pieces. Roll each piece into a flat round shape about 4 1/2 inches in diameter. Press outside edge to make it slightly thinner than the rest of the dough in the center. Place about 2 tablespoons of filling in the center of each round piece. Pull edges of dough up and around filling and twist to seal, using some extra drops of water to stick together as you need it.
You can steam or bake the buns.
For steamed buns:
Place each bun, twisted side down, on a 2 inch square piece of rice paper or alluminum foil and place on a cookie sheet. Cover with a light towel and let rise in a warm place until puffy and light (about 30 minutes). Set with paper (or foil) in a single layer in a bamboo steamer over boiling water. Cover and steam for 15 minutes. Serve warm, or let cool and then wrap and refrigerate or freeze. To reheat, steam buns until hot (about 5-10 minutes).
For baked buns:
Place then twisted side down at about 2 inches apart on a greased cookie sheet. Cover with a light towel and let rise in a warm place until puffy and light (about 30 minutes). Melt butter or margarine, and brush over the tops of the buns. Bake in a 350 degrees oven until the bottoms of the buns turn golden brown (about 15 minutes).
ENJOY!! ^_~
Oukami ^_^
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