Shanghai Stuffed Soup Buns
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
51
Spice
47
Sweetness
52
Sourness
35
mins
Prep time (avg)
3.9
Difficulty
Ingredients:
Directions:
1
Blanch cabbage leaves in a large pot of boiling water until softened, about 1 minute, then drain well in a colander
2
Blanch cabbage leaves in a large pot of boiling water until softened, about 1 minute, then drain well in a colander
3
Make aspic: Bring all aspic ingredients to a boil, uncovered, in a 4-quart heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until liquid is reduced to about 1/2 cup, about 2 hours
4
Pour liquid through a fine-mesh sieve into a bowl, discarding solids
5
Pour liquid into a measuring cup and let stand until fat separates from broth, about 1 minute
6
(If you have less than 1/2 cup broth, add water
7
If you have more, boil broth to reduce it to 1/2 cup
8
) Chill broth, covered, until it jells into a solid aspic, about 6 hours
9
Bring all aspic ingredients to a boil, uncovered, in a 4-quart heavy saucepan, stirring until sugar is dissolved, then simmer, uncovered, until liquid is reduced to about 1/2 cup, about 2 hours
10
Pour liquid through a fine-mesh sieve into a bowl, discarding solids
11
Pour liquid into a measuring cup and let stand until fat separates from broth, about 1 minute
12
(If you have less than 1/2 cup broth, add water
13
If you have more, boil broth to reduce it to 1/2 cup
14
) Chill broth, covered, until it jells into a solid aspic, about 6 hours
15
Make filling: Lightly scrape off any fat from aspic with a spoon and discard, then coarsely chop aspic
16
Chop ground pork with a cleaver or a large heavy knife until very finely minced and fluffy
17
Beat together aspic, pork, and remaining filling ingredients with an electric mixer at medium speed until combined well, about 30 seconds
18
Form filling into 24 mounds (2 teaspoons each) on a plastic-wrap-lined baking sheet and cover with another sheet of plastic wrap
19
Chill while making bun wrappers
20
Lightly scrape off any fat from aspic with a spoon and discard, then coarsely chop aspic
21
Chop ground pork with a cleaver or a large heavy knife until very finely minced and fluffy
22
Beat together aspic, pork, and remaining filling ingredients with an electric mixer at medium speed until combined well, about 30 seconds
23
Form filling into 24 mounds (2 teaspoons each) on a plastic-wrap-lined baking sheet and cover with another sheet of plastic wrap
24
Chill while making bun wrappers
25
Make wrapper dough: Put 2 cups flour in a medium bowl, then add boiling water and stir with a fork until a shaggy dough forms
26
Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes (dough will have the texture of a slightly sticky marshmallow)
27
If dough is too sticky, knead in more flour, 1 tablespoon at a time
28
Wrap dough in plastic wrap and let stand at room temperature at least 10 minutes and up to 30 minutes
29
Put 2 cups flour in a medium bowl, then add boiling water and stir with a fork until a shaggy dough forms
30
Turn out onto a lightly floured surface and knead until smooth and elastic, about 5 minutes (dough will have the texture of a slightly sticky marshmallow)
31
If dough is too sticky, knead in more flour, 1 tablespoon at a time
32
Wrap dough in plastic wrap and let stand at room temperature at least 10 minutes and up to 30 minutes
33
Make dipping sauce while dough is standing: Stir together vinegar and ginger
34
Stir together vinegar and ginger
35
Assemble and steam buns: Line steamer rack with cabbage leaves
36
Form dough into a snakelike roll about 12 inches long on a lightly floured surface, then cut crosswise into 24 equal pieces with a floured knife and cover with plastic wrap
37
Have a small bowl of water ready
38
Keeping remaining dough covered, place 1 piece of dough cut side down on a lightly floured surface and flatten slightly to form a round
39
Pick up flattened round and move hands around edges of dough (like turning a steering wheel), allowing dough to stretch slightly, until about 3 inches in diameter
40
Using small rolling pin with one hand and rotating dough round with other hand, gently even out dough round until it is 3 1/2 to 4 inches in diameter
41
(Do not roll out center 1 inch of dough; center of round should be slightly thicker than edge
42
) Lightly moisten outer 1/4 inch of dough round with a finger dipped in water, then put 1 mound of meat filling in center of round
43
Pleat edge all around, then pinch and twist pleats together
44
Place bun on cabbage in steamer and cover with steamer lid to keep bun from drying out
45
Make more buns with remaining dough and filling in same manner and arrange in steamer, spacing evenly in 1 layer and covering with lid
46
Fill wok with enough water so that bottom rim of steamer (not rack) will rest in water
47
Bring water to a rolling boil over high heat (without steamer in wok), then place steamer in wok and steam buns, covered with steamer lid, over boiling water until buns are firm (not gummy) to the touch and skins are slightly translucent, 10 to 12 minutes
48
Serve immediately, with dipping sauce
49
Line steamer rack with cabbage leaves
50
Form dough into a snakelike roll about 12 inches long on a lightly floured surface, then cut crosswise into 24 equal pieces with a floured knife and cover with plastic wrap
51
Have a small bowl of water ready
52
Keeping remaining dough covered, place 1 piece of dough cut side down on a lightly floured surface and flatten slightly to form a round
53
Pick up flattened round and move hands around edges of dough (like turning a steering wheel), allowing dough to stretch slightly, until about 3 inches in diameter
54
Using small rolling pin with one hand and rotating dough round with other hand, gently even out dough round until it is 3 1/2 to 4 inches in diameter
55
(Do not roll out center 1 inch of dough; center of round should be slightly thicker than edge
56
) Lightly moisten outer 1/4 inch of dough round with a finger dipped in water, then put 1 mound of meat filling in center of round
57
Pleat edge all around, then pinch and twist pleats together
58
Place bun on cabbage in steamer and cover with steamer lid to keep bun from drying out
59
Make more buns with remaining dough and filling in same manner and arrange in steamer, spacing evenly in 1 layer and covering with lid
60
Fill wok with enough water so that bottom rim of steamer (not rack) will rest in water
61
Bring water to a rolling boil over high heat (without steamer in wok), then place steamer in wok and steam buns, covered with steamer lid, over boiling water until buns are firm (not gummy) to the touch and skins are slightly translucent, 10 to 12 minutes
62
Serve immediately, with dipping sauce