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Meat Stuffing for Steamed or Baked Buns
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MEMBER RECIPE

Total Time: 24 hours

Active Time:

Makes: 24 Buns

Steamed or Baked buns are a popular snack or appetizer in many Asian cuisines. Here is one filling for the buns from this recipe:
http://www.chow.com/recipes/11968

Instructions

  1. 1One day before Planned serving –
    Place meat in freezer until firm.

    Marinade:
    Mix all ingredients well and let stand while cooking meat.
    Remove meat from freezer and fine chop (mince).
    Heat a wok or stir fry pan over medium heat.
    Add sesame oil and meat, and stir fry until no longer pink (for seafood cook about 3 minutes).
    Remove from heat, mix with salt and let cool.
    Transfer to a bowl, add marinade and mix well.
    Cover and refrigerate overnight.
  2. 2About 4 hours before planned serving time -
    Prepare Basic Steamed or Baked Bun dough. (http://www.chow.com/recipes/11968)
    Flatten each section in the palm of your hand.
    Place one tablespoon of filling in the center and form dough into a ball around the filling.
    Lightly roll each part into a ball.
    Put each ball on a wax or parchment paper square.
    Cover and let stand until doubled (about 30 minutes).
    Repeat with the rest of the dough.
  3. 3Steaming
    Place water in a steamer and bring to a rapid boil.
    Reduce heat to medium.
    Place a single layer of dough balls (with wax/parchment squares) into steamer tray about 1 inch apart.
    Cover and steam for roughly 15 minutes.
    Remove cover before turning off heat and transfer buns to a serving plate/tray.
    Repeat until all buns are cooked.
    Serve warm.
  4. 4Baking
    Preheat oven to 350º.
    Place buns on a lightly oiled baking pan.
    Bake at 350º for 15 to 18 minutes (until golden brown).
    Serve warm.

Member recipes are not tested by the CHOW food team.

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