 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Steamed buns filled with meat. Traditionally, my atie would make them with 1/3 of an egg inside. In an effort to reduce the fat, I eliminated the egg and waterchestnuts for extra bulk with out the extra calories. Ingredients:
1/2 pound pork tenderloin, cubed |
1/2 cup waterchestnuts |
3 tablespoons garlic, minced |
1/4 cup soy sauce |
2 tablespoons bay leaves |
1/2 cup vinegar |
2 tablespoons splenda |
3 tablespoon yeast |
1 2/3 cup water |
4 3/4 cups flour |
1/2 cup splenda |
2 tablespoon splenda |
2 teaspoons canola oil |
Directions:
1. Sautee garlic, add the pork, soy sauce, bay leaves, vinegar and sugar. Cook over low heat until pork is tender.
2. Remove pork, let cool, and shred.
3. Remove the Bay leaves from the sauce mixture. Remove 4 tablespoons of sauce to a small bowl to cool, set aside. Add the waterchestnuts to leftover sause and simmer 20 minutes. In the small bowl of cooled sauce, mix with 1 tablespoon cornstarch. (Make sure sauce is cool, if not, it will make the cornstarch lumpy.) Add cornstarch mixture back into the rest of the sauce to make a gravy. Let it come up to a boil then take off heat. Add the pork to the gravy and mix until combined.
4. Put yeast in a glass measuring cup and dissolve it by adding enough water (approx. 120 degrees) to fill cup to 1 2/3.
5. Put flour and sugar in a large mixing bowl and mix until incorporated. Add the oil and then the yeast mixture to the flour. Mix well until the dough is soft and comes together in a ball. If dough is too dry and does not come together, add more water, a few tablespoons at a time.
6. Set dough aside for at least 10 minutes, preferably in a ziplock bag. (Note: the dough cannot be frozen.)
7. Put wax paper on an even surface and sprinkle with flour. Cut the dough in half by hand. Set one half back into the ziplock to keep moist.
8. Take the one half out and divide it into 8 equal pieces. Roughly golf ball sized. Flatten the dough by hand, making sure to add flour to your hands and work surface, so the dough doesnâ??t stick.
9. Once the dough is flattened to a circle slightly larger than the palm of your hand, add about a tablespoon of the meat mixture.
10. Bringing all the sides up around the mixture, wrap the dough around, to form a ball. Pinch the seams together and round out the ball in between your hands.
11. Place the ball onto a 3â? square piece of wax paper.
12. Repeat steps 5-8 until all the dough is made into Siopao.
13. Arrange the buns evenly onto the rack of a steamer leaving a few inches all around each one.
14. Fill the bottom of the steamer with approx. 3â?? of water (make sure that the water will not over flow in to the steaming rack). Add 2 tablespoon vinegar to the water.
15. Bring the water to a boil.
16. Place a cheese cloth on top of the siopao, making sure that the cloth is not touching the siopao while its cooking. Place the lid to cover and hold up the cheese cloth.
17. Put a towel on top of the entire pan to prevent the steam from escaping.
18. Cook for 20 minutes.
|
|