Veggie Life: Making Dumplings and Buns

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Making Dumplings and Buns

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Ethnic-Asian Information/Directions

 

 

Amount Measure Ingredient -- Preparation Method

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Dumplings:

Make filling according to desired recipe.

 

Make dough according to desired recipe.

 

Assemble dumplings:

a. Quarter the dough and roll each quarter into a fat cylinder. Cut each

cylinder into 8 pieces (about 1 heaping tablespoon each). Roll pieces into

smooth balls.

b. Lightly oil a rolling pin or a Chinese cleaver, and your work surface. Roll

or press a ball to form a 4-inch circle.

c. Place about 1 tablespoon filling on center of dough circle. Bring edges up

over filling and pinch together, pleating one side as you pinch, to form a fat

crescent shape.

Repeat with remaining balls and filling. (For siu-mai style dumpling, form

a cup shape by pleating dough all around filling leaving top open.

 

 

 

Buns:

Make filling according to desired recipe.

 

Make dough according to desired recipe.

 

Assemble buns:

a. Divide dough into quarters and roll each into a cylinder about 1 inch in

diameter. Cut each cylinder into 8 pieces. Roll each piece into a ball and

place on a sheet tray.

b. Using a rolling pin or by hand, flatten a ball of dough into a 3-inch

circle. Place one heaping teaspoon filling onto dough, stretch edges over

filling and pinch them all

together at the center, forming a small round pouch. Place seam side down,

on a parch-ment or waxed paper square. Place on a baking sheet. Repeat with

remaining dough and filling. Cover with towel and set in a warm place to

rise for 20 to 30 minutes, until nearly doubled in size.

 

 

To Steam Buns and Dumplings:

Lightly spray or oil a bamboo steamer

 

Pour water into a wok to a depth 1 inch below the point where the steamer will

sit. Bring to a boil. (Have more heated water on hand to replenish as

necessary.)

 

 

Place dumplings in prepared steamer-closely together, but not touching. Or

arrange buns on steamer rack, one inch apart. Cover steamer with bamboo lid and

place in wok. Steam over boiling water for about 4 minutes, for dumplings

(until translucent), 7 to 15 minutes for buns (until smooth, round and shiny).

 

-or

 

 

Lightly spray or oil a metal steamer insert.

 

Pour water into a large pot to a depth 1 inch below the point where the steamer

insert will sit. Bring to a boil. (Have more heated water on hand to replenish

as necessary.)

 

Place dumplings in prepared steamer-closely together, but not touching. Or

arrange buns on steamer rack, one inch apart. Cover with a kitchen towel,

folded into a small square so it won't touch buns or dumplings, flame, or

heating element. Place lid over towel and steam over boiling water for about 4

minutes, for dumplings (until translucent), 7 to 15 minutes for buns (until

smooth, round and shiny).

 

Source:

" Veggie Life, Spring, 2001, page 29 "

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

NOTES : Steamed buns can be frozen, so make a few batches, and have them on

hand. To reheat frozen steamed buns, simply steam for 15 to 20 minutes, or

cover with plastic wrap and reheat in microwave oven for 1 minute, on high.

Nutr. Assoc. :