Steamed Meat Bun Filling
Steamed Meat Bun Filling

Hey everyone, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, steamed meat bun filling. It is one of my favorites. This time, I am going to make it a little bit tasty. This will be really delicious.

Steamed Meat Bun Filling is one of the most favored of recent trending meals on earth. It’s simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Steamed Meat Bun Filling is something which I’ve loved my entire life. They are fine and they look fantastic.

This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling.

To begin with this particular recipe, we must first prepare a few ingredients. You can have steamed meat bun filling using 15 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Steamed Meat Bun Filling:
  1. Take 200 grams Ground pork
  2. Make ready 100 grams Cooked and chopped bamboo shoots
  3. Take 1/2 Onion
  4. Prepare 2 Shiitake mushrooms
  5. Make ready 1 tbsp Sesame oil
  6. Make ready Seasonings A
  7. Take 150 ml Water
  8. Get 1 tsp Chicken soup stock granules
  9. Make ready 1/2 tsp Salt
  10. Make ready 1 tbsp Sugar
  11. Take 2 tbsp Soy sauce
  12. Prepare 1 tsp Grated ginger
  13. Get For the katakuriko slurry:
  14. Get 1 1/2 tbsp Katakuriko
  15. Get 3 tbsp Water

Those buns taste the best if you enjoy them right out of the steamer. Something to Consider: Grinding Meat for the Filling This recipe calls for ground meat. While you could certainly buy ground pork from the grocery store, I have the secret to a superior steamed bun. Taking the time to hand-chop the meat using just a cutting board, cleaver (or other heavy knife), and our special technique in the video below will.

Instructions to make Steamed Meat Bun Filling:
  1. Finely chop the ingredients.
  2. Heat about 1 tablespoon of vegetable oil in the frying pan and stir-fry the onions until translucent.
  3. Add the bamboo shoots and shiitake mushrooms and continue to stir-fry. Finally, add the pork and stir-fry until the color changes.
  4. Add the "A" seasonings and reduce. When the liquid has reduced by a third, add the sesame oil, turn off the heat, and add the katakuriko slurry and thicken.
  5. Finally, wrap up in the nikuman dough to finish.

Follow my basic steamed bun (Mantou) recipe to make the basic dough. While waiting for the dough to rise, start making the stuffing by chopping the scallions and ginger Bao, or Baozi, is a popular Chinese dish better known in America as steamed buns. A bread-like bun is stuffed with a variety of fillings. Because of their small size, these buns are ideal as appetizers or light lunches. Other versions wider in diameter are available but both bao preparations are fairly similar.

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