75. Juicy Buns

Name: Juicy Buns (湯包)
Yield: Makes 20 buns
Cuisine: Chinese
Ingredients: ½ lb. belly pork, both fat and lean, minced (ground); ½ lb. Chinese cabbage, very finely chopped; ½ lb. belly pork, both fat and lean, minced (ground); ½ lb. belly pork, both fat and lean, minced (ground); 1 tablespoon light soy sauce finely chopped; ½ pint (1 cup) water; ½ level teaspoon salt; 1 level teaspoon very finely chopped ginger; Very finely slivered ginger; 1¼ level teaspoons (½ package) dried yeast; 2 tablespoons very warm water; ¼ level teaspoon sugar; ¼ level teaspoon pepper; 5 tablespoons vinegar; 3 tablespoons soy sauce; 1 level tablespoon plus 7 oz. (1⅞ cups) plain flour, sifted; 4 fluid oz. (½ cup) cold water

湯包

Preparation info

Makes
20
buns

Difficulty
Medium

Appears in

Chinese Gastronomy

By Hsiang Ju Lin and Tsuifeng Lin

Published 1957

About

Ingredients

Filling

½ lb. Chinese cabbage, very finely chopped
½ lb. belly pork, both fat and lean, minced (groun

Asia
China
Lunch
Bread

Method

Prepare the filling: Simmer all the ingredients together, covered, for 1 hour. The belly pork skin should be included in the stew and removed after cooking. Cool the mixture, and place it in the refrigerator. It will set like a jelly.

Prepare the dough: Follow the directions for Basic Yeast Dough, but using instead the proportions given above. Aft