Meat and Vegetable Buns

Name: Meat and Vegetable Buns (菜肉包)
Yield: This recipe makes 20 filled buns.
Cuisine: Chinese
Ingredients: 1 ten-ounce package frozen chopped spinach, kale, or Swiss chard, defrosted and squeezed dry lightly, or 2 cups packed fresh vegetable, parboiled 2 minutes; ¾ pound ground pork or beef; 2 tablespoons mo-er mushrooms or 6 medium dried black Chinese mushrooms (presoaked); 2 tablespoons light soy sauce; ½ teaspoon salt; 1 medium whole scallion, finely chopped; 3 tablespoons sesame oil; 3 tablespoons oil; 1 tablespoon cornstarch dissolved in 2 tablespoons water; 2 quarter-sized slices peeled ginger, minced; 1 teaspoon sugar; Sprinkling black pepper; 2 tablespoons dry sherry; 1 recipe yeast dough

菜肉包

Preparation info

This recipe makes
20
filled buns.

Difficulty
Easy

Appears in

The Key to Chinese Cooking

By Irene Kuo

Published 1977

About

Ingredients

1 recipe yeast dough
¾ pound ground pork or beef

Asia
China
Bread

Method

March-chop the ground meat a few times to loosen its formation; add the marinade and stir to mingle. Prepare the scallion and ginger. Cover the mo-er mushrooms or black mushrooms with hot water and soak for 30 minutes. Rinse and squeeze, destem if you use the black mushrooms, and chop fine. Squeeze the defrosted greens but not until absolutely dry—there should be some moisture left. If using fr