Quote:
Originally Posted by MMM
How do you make the steamed buns?
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Make dough, which is awesomely easy as it doesn't even use yeast or need rising, it's just squishing it all together. Season meat and onions with bamboo shoots if you have them (and this is mostly 100% store-cupboard ingredients. The only thing I might need to go out and get is fresh ginger, shoots or oyster sauce, although I cook asian a lot so I normally have all three to hand), combine the two into buns (can be done by hand as dough doesn't even need rolling or cutting out). Then steam over a pan of water in a lightly oiled sieve (or squares of parchment paper if you're feeling fancy) with the pan lid over the top in batches. It works just fine as long as the water doesn't touch the sieve and you don't overload it. I can usually do four at a time, or 8 if I use the colander as well. Really no more difficult than making pie. :/