Guest guest Posted June 1, 1999 Report Share Posted June 1, 1999 * Exported from MasterCook * Chinese Steamed Buns Recipe By : Serving Size : 16 Preparation Time :0:00 Categories : Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- -----CHINESE BUN DOUGH----- 1 1/4 ounces Package active dry yeast (2*1/4 teaspoons) 1 teaspoon Granulated sugar 1 cup Lukewarm water (105-115F) 3 cups All-purpose flour (reserve 1 *tablespoon if mixing by Hand) In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves. Let stand 10 minutes or until foamy. In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute. If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour; turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes. Spray large bowl with nonstick cooking spray; place dough in bowl. Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use. Will keep 3 days in the refrigerator and up to 2 months in the freezer. Posted by thorp (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995. :from Feb 95 Weight Watcher's magazine, as modified by yours truly: Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9 using MMCONV. Archived through kindness of Karen Mintzias, km. 1.80á - - - - - - - - - - - - - - - - - - - Per serving: 1 Calories (kcal); 0g Total Fat; (0% calories from fat); 0g Protein; trace Carbohydrate; 0mg Cholesterol; trace Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Vegetable Miso Soup Recipe By : Serving Size : 6 Preparation Time :0:00 Categories : Appetizers Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1 tb Sesame oil 2 ea Celery stalks, sliced 1 md Carrot, sliced 2 ea Garlic cloves, minced 1 c Vermicelli 1 md Turnip, diced 2 bn Scallions, chopped 1 1/2 c Mushrooms, chopped 3/4 c Snow peas 1 c Mung bean sprouts 2 tb Dry sherry 1 tb Rice or white vinegar 2 ea Tofu cakes, diced 4 tb Miso Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, " Vegetariana " - - - - - - - - - - - - - - - - - - - Per serving: 781 Calories (kcal); 48g Total Fat; (54% calories from fat); 24g Protein; 67g Carbohydrate; 0mg Cholesterol; 6689mg Sodium Food Exchanges: 4 Grain(Starch); 2 Lean Meat; 1/2 Vegetable; 0 Fruit; 8 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Chinese Vegetable Stock Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chinese Soups & Stews Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 4 ea Dried shiitake mushrooms Hot water to cover 2 md Onions 2 lg Carrots, peeled 2 ea Celery stalks 1 ea Leek, washed well 1 tb Vegetable oil 4 ea Thin slices fresh ginger 2 ea Whole garlic cloves 1/4 ts Hot black peppercorns 1/4 ts Whole Szechuan peppercorns 1 tb Tamari 8 c Water Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. " Sundays at Moosewood Restaurant Cookbook " - - - - - - - - - - - - - - - - - - - Per serving: 2066 Calories (kcal); 219g Total Fat; (92% calories from fat); 5g Protein; 33g Carbohydrate; 0mg Cholesterol; 135mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 4 Vegetable; 0 Fruit; 43 1/2 Fat; 0 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 * Exported from MasterCook * Steamed Buns With Dipping Sauce Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Appetizers Bread Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 medium Red bell pepper -- finely Diced (I'd use more next Time ) 2 Scallions -- finely chopped (both white and green parts Reserve 1*teaspoon For dipping sauce) 1 Minced garlic clove (reserve 1/8 for dipping Sauce) Marinated mushrooms from Above recipe 1/4 cup Whole water chestnuts Finely diced 1 tablespoon Hoisin sauce 1 tablespoon All-purpose flour Bun dough (see above Recipe) 3 tablespoons Low-sodium soy sauce 1 teaspoon White vinegar 1/4 teaspoon Hot chili oil Chopped cilantro for Garnish In large non-stick saucepan, add bell pepper, scallions, and garlic, and cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop mushrooms (the pieces need to be fairly small to go in the dumplings) and add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate until ready to use. Sprinkle work surface with flour. Turn bun dough out onto prepared surface, knead 1 minute and roll into a log, about 16 " long and 1 1/2 " wide. Cut dough into 16 equal pieces and roll each into a ball. Flatten each ball with the palm of your hand into a 3 " diameter circle. Place a heaping teaspoon of filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal. Repeat with remaining dough and filling, covering buns with plastic wrap. WARNING: This takes a little practice, so I'd recommend that you plan on *not* serving the first 2 or 3 you make to company. =-) Line steamer rack with cheesecloth or wax paper (I used cabbage leaves). Place in large shallow saucepan or wok; add 2 " water, cover and bring to rolling boil. Arrange 8 of the buns at least 1 " apart on prepared steamer rack; cover and steam until puffy, tender and cooked through, 15-20 minutes. Repeat with remaining buns, adding water to pan as necessary. (I did this in my Black and Decker steamer, which only allowed for 4 dumplings at a time. I filled the water to the highest water mark, refilling after steaming 8 dumplings.) Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1 tablespoon water, the reserved scallions, the vinegar, the reserved garlic, and the hot chili oil, if using; sprinkle with cilantro, if using. Serve freshly steamed buns immediately, with dipping suace on the side, or cool and freeze for later use. (To reheat, thaw until soft and steam until warmed through, 5 minutes.) Enjoy! The recipe also says that you can use other veggies and sauces -- try chopping up your favorite ff chinese dish and making it into a filling! Posted by thorp (Patricia Thorp) to the Fatfree Digest [Volume 14 Issue 11] Jan. 11, 1995. Individual recipes copyrighted by originator. FATFREE Recipe collections copyrighted by Michelle Dick 1995. Formatted by Sue Smith, SueSmith9 using MMCONV. Archived through kindness of Karen Mintzias, km. 1.80á - - - - - - - - - - - - - - - - - - - Per serving: 111 Calories (kcal); 1g Total Fat; (5% calories from fat); 5g Protein; 22g Carbohydrate; trace Cholesterol; 2064mg Sodium Food Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Vegetable; 0 Fruit; 0 Fat; 1/2 Other Carbohydrates Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 0 Quote Link to comment Share on other sites More sharing options...
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