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Featured Cookbook
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Steamed Buns (Mantou)
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Dumplings (Jiaozi)
Poached Dumplings
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Dumplings (Jiaozi)
Grilled Dumplings (Pot Stickers)
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Stir-Fried Shrimp in Tomato Sauce
Tomato Sauce (Xihongshi Jiang)
Book Description
The Chinese Kitchen is equally useful whether you are selecting your first Chinese cookbook or adding to an already substantial collection. This encyclopedic volume is crammed with detailed information, recipes you know yet probably have not made at home, and color photographs from China that bring the culture and culinary interests of the country compellingly to life. Opening with a useful explanation of the fundamentals of Chinese cooking, you learn how all food is viewed for its seasonal
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The Chinese Kitchen
Authors: Deh-Ta Hsiung
Date: January 2000
ISBN: 0312246994
Publisher: St. Martin's Press
Hardcover
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Mantou are the Chinese equivalent of Western bread. They used to be the staple fan of North China, where rice was regarded as a luxury food for the better-off.
Manufacture:
Made of leavened dough, which is made from wheat flour and water, mantou are steamed rather then bakes, and always eaten piping hot.
Culinary Uses:
Steamed buns are still widely eaten in China although no longer as a main meal (except for breakfast) but as a snack or part of a meal. Besides plain mantou, which usually accompany seasoned and piquant cai dishes, there are a basic types of steamed buns: sweet or seasoned baozi (filled mantou).
Makes about 24 buns
Preparation time about 1 hour, plus up to 1 1/2 hours rising time.
Cooking time 15-20 minutes
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For the dough:
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1 tablespoon sugar
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2 teaspoons dried yeast
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10 fl. oz. warm water
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4 cups (1 lb.) self-rising flour
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Dry flour for dusting
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Sweet filling:
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Sweet bean paste (red or black)
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Seasoned filling:
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6 dried Chinese mushrooms
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14 oz. pork (or lamb or beef)
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3/4 cup (3 1/2 oz.) bamboo shoots, drained and chopped
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1 tablespoon finely chopped scallions
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1 teaspoon finely chopped fresh ginger
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1 teaspoon salt
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1 teaspoon sugar
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1 tablespoon light soy sauce
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1 tablespoon rice wine
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1/2 teaspoon sesame oil
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Dissolve the sugar and yeast in the warm water for 5-10 minutes until frothy. Sift the flour into a mixing bowl, then gradually stir in the yeast mixture to make a firm dough. Knead for 5 minutes, then cover with a damp cloth and leave in a warm place to rise for 1-1 1/2 hours.
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To make the seasoned filling: soak the mushrooms in warm water for about 45-50 minutes, then squeeze dry and discard any hard stalks. Coarsely chop the mushrooms, meat and bamboo shoots. Mix with the scallions, ginger, salt, sugar, soy sauce, wine and sesame oil. Blend thoroughly.
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Knead the dough on a lightly floured surface for about 5 minutes, then roll into a long sausage. Cut into about 24 pieces and flatten each piece with the palm of your hand. With a rolling pin, roll out each piece into a circle about 4 in. in diameter.
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Place 1 tablespoon of the filling (sweet or seasoned) in the center of each flattened circle of dough, then gather together the edges to meet at the top around the filling. Twist to enclose the filling. Stand for at least 20 minutes before cooking.
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Place a piece of wet cheesecloth on the rack of a steamer, arrange the buns 1 in. apart on the cheesecloth, cover and steam vigorously for 15-20 minutes. Serve hot.
More From This Book:
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Steamed Buns (Mantou)
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Dumplings (Jiaozi)
Poached Dumplings
-
Dumplings (Jiaozi)
Grilled Dumplings (Pot Stickers)
-
Stir-Fried Shrimp in Tomato Sauce
Tomato Sauce (Xihongshi Jiang)
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