Juicy Steamed Buns
|Unflavored gelatin||1⁄2 Teaspoon|
|Chicken broth||1⁄4 Cup (4 tbs)|
|Ground pork||1⁄2 Pound|
|Green onion||1 , thinly sliced (Including Top)|
|Egg||1 , beaten|
|Soy sauce||2 Tablespoon|
|Sesame oil||1 Tablespoon|
|Shao hsing wine/Dry sherry||2 Teaspoon|
|Garlic||1 Teaspoon, minced|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Warm water||1⁄2 Cup (8 tbs) (110Â°F)|
|All purpose flour||2 Cup (32 tbs)|
|Shortening||1 Tablespoon, melted and cooled|
|Napa chinese cabbage||1|
In a small pan, stir together gelatin and chicken broth; let stand for 5 minutes or until gelatin has softened.
Bring just to a boil, stirring constantly.
Let mixture cool, then refrigerate until firm.
Combine remaining filling ingredients in a medium bowl.
Mash gelatin mixture with a fork.
Add to filling, mix well, and refrigerate.
In a large bowl, dissolve yeast in water.
Let stand at room temperature for 10 minutes or until frothy.
Gradually mix in flour, sugar, and shortening.
Add 1 or 2 tablespoons more water if dough does not hold together.
On a lightly floured surface, knead dough for 5 minutes or until smooth and elastic.
Shape into a ball and place in a lightly greased bowl; turn dough over to grease top.
Cover with a damp cloth and let rise in a warm area for about 1 hour or until doubled.
Punch down dough and shape into a ball.
Cover with a damp cloth and let rest for 10 to 15 minutes.
On a lightly floured surface, roll dough into a 12-inch-long cylinder.
Cut cylinder in half, then cut each half crosswise into 12 pieces.
Shape each piece into a ball.
To shape each bun, flatten one ball with a rolling pin to make a 3- to 3 1/2-inch circle; keep remaining dough covered to prevent drying.
Place 1 heaping teaspoon of filling in center of circle.
Gather edges of circle over filling; close top by pleating, pinching, and twisting edges together.
Place buns on a baking sheet at least 2 inches apart.
Cover with a damp cloth and let rise in a warm place for 15 minutes or until light and puffy.
Line the bottom of two bamboo steamers with cabbage leaves and arrange buns, without crowding, on leaves.
Pour 2 inches of water into a wok and bring to a boil.
Stack steamers in wok.
Cover and steam for 10 minutes or until tops of buns are glazed and smooth.