Ingredients:
dough:
2 cups flour
1/2 loving loving cup warm milk
1/3 loving loving cup warm water
1/4 loving loving cup sugar
1/4 oz active dry out out yeast
1/2 teaspoon salt
Filling:
2 cups cubed corned beef
2 cups thinly sliced parboiled cabbage
1/4 teaspoon caraway seeds
i tablespoon butter
i shallot, minced
2 tablespoons superfine flour (like Wondra)
1/3-1/2 loving loving cup beef or chicken stock
extra equipment:
bamboo steamer
12 4-5 inch wide wax paper squares
Directions:
For the dough:
In a pocket-size bowl, dissolve 2 tablespoons of the carbohydrate inwards the milk inwards improver to water. Sprinkle inwards the yeast inwards improver to allow to sit down downward 10 minutes. Mix inwards the remaining sugar, 2 cups of flour inwards improver to the salt. Mix until the dough is no longer sticky, adding additional flour every fighting needed. Place dough on a floured service inwards improver to knead until smooth, most 8 minutes. Place inwards a greased bowl, embrace inwards improver to allow to ascension until doubled inwards bulk, most i hour.
While you're waiting, gear upwards the filling:
Melt the butter inwards a large skillet. Saute the cabbage, shallot inwards improver to caraway seeds until the cabbages softens. Add the corned beef inwards improver to scope for i minute.
Sprinkle with flour. Add the stock inwards improver to cook, stirring occasionally, until the mixture thickens.
Back to the dough:
Punch the dough down, wind it into a cylinder. Cut it into 10 equal pieces. Roll each into a ball. Then wind each ball into a circle most 5-6 inches inwards diameter. Place i 1/2 tablespoon (or slightly more) of filling into the heart of the circle. Pull the edges of the circle upwards over the filling, pinch inwards the heart to seal. Place the buns seam side downwards or upwards the wax paper squares. Repeat for the remaining dough, leaving a 2 inch interplanetary space between each bun on the sheet.
Cover inwards improver to allow ascension until puffy, most 10-20 minutes.
Bring H2O to boil inwards wok or saucepan. Place buns (still on waxed paper squares) inwards a bamboo steamer. Place over H2O inwards improver to steam 15-20 minutes or until glossy inwards improver to smooth.
Serve immediately.
Refrigerate or freeze whatsoever leftovers. Leftover steamed buns tin laissez passer on uncovering concord upwards reheated inwards the microwave (for most 2 minutes) with non bad success.
My thoughts:
I can't resist playing with corned beef inwards improver to cabbage around St Patrick's Day. (see my corned beef inwards improver to cabbage quesadillas if you lot lot take away evidence) I know at that topographic indicate is zip really Irish Gaelic Gaelic most the combination precisely it is fun anyway.
This twelvemonth I am taking this faux-Irish classic a measuring further inwards improver to turning the combo into a filling for Chinese steamed buns. Why not? I dearest steamed buns! I dearest cabbage! And I've level corned my ain beef. Irish-Chinese fusion it is.The meat/cabbage filling stays juicy inwards improver to flavorful inwards improver to the buns are perfectly tender. The perfect mix.
The recipe looks a flake trickier than it actually is. You don't convey to corn your beef from scratch, at that topographic indicate are plenty at the supermarket this 4th dimension of year. Just scope it, clitoris it off the wedge of obese inwards improver to chop it up. The cabbage role is simple. The solely slightly tricky role is the bao precisely is a tardily dough to function with inwards improver to i fourth dimension you lot lot build a bun or two, the folding is a cinch. Just build sure enough they are fully closed! Sumber https://new-myrecipes.blogspot.com/
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