Chinese cooking, like most of Asia, focuses first on a starch like rice or noodles, then adds an accompaniment of meat or seafood, rather than meat first, starch and vegetables second, as found in European-influenced cuisines. Recipes in China are as diverse as the language, with its 80,000 characters, and Chinese immigrants have brought this complex culinary heritage to almost every region of the world.
Sprinkle yeast over the water in a small bowl. Sprinkle on the sugar. Let sit for 5 minutes, then stir well. Place bowl in a warm place, such as a turned-off oven, until liquid has doubled in volume.
Meanwhile, place warm milk in a large bowl. Stir in the yeast mixture, then gradually add flour. When dough is stiff, turn out onto a floured board and knead until smooth, using flour as necessary.
Place dough in a greased bowl, cover with a damp cloth, and place in a warm, undrafty area for 1-1/2 hours. Punch down dough, cover, then let sit for 1 more hour.
Turn out dough onto floured board. Divide dough in half, knead slightly, then form each half into a log about 2 inches thick. Cut logs into 1-inch pieces. Form each piece into a circle, rolling into a disc approximately 4 inches in diameter. Place about 2 tablespoons of filling in center, then gather up sides of disc and twist to seal. Place buns in bamboo steamer trays and let rise for about 45 minutes.
Meanwhile, heat water to a boiling in a wok to a level just below the bamboo steamer. Steam buns for 10 minutes then remove from heat.
from Kate's Global Kitchen:
China on Wikipedia
Hong Kong on Global Gourmet's Destinations
More country Destinations
This page modified January 2007
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