Shanghai Meat Buns Recipes

Steps:

• Make the outside by mixing the first 4 ingredients together.
• Let rest for 30 minutes; refrigerate for 10 minutes.
• Divide into 15 equal portions.
• Roll out into small circles.
• Place meat and cabbage filling in and twist tops to seal.
• Steam over boiling water in a steamer for 20 minutes until cooked through.

Steps:

• In a Large bowl, combine ground pork, ground beef, onion, and carrot. Make sure to completely mix everything. I suggest getting down and dirty and use your hands. Knead the meat in the bowl if you must. Gradually blend in the soy sauce , black pepper, garlic powder, and salt until all ingredients are evenly distributed.
• Lay out a few wrappers at a time on a flat surface, and place about 2 tablespoons of the filling in a line down the center of the wrapper. Make sure the filling is no thicker than your thumb, or the wrapper will cook faster than the meat. Take the bottom and top edges of the wrapper and fold them towards the center. Take the left and right sides, and fold them towards the center. Moisten the last edge of the wrapper to seal. Now repeat using the rest of the wrappers, and have hubby or the kids help you out.
• Heat the oil in a deep-fryer or heavy skillet to 375 degrees F (190 degrees C). Fry 3 or 4 lumpia at a time. Fry for about 3 or 4 minutes, turning once. Lumpia are cooked through when they float, and the wrapper is golden brown. Cut in half, or serve as is with dipping sauce. We like sweet and sour sauce, soy sauce with lemon, or banana ketchup.

Steps:

• Blanch cabbage leaves in a large pot of boiling water until softened, about 1 minute, then drain well in a colander.
• 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. Pour liquid through a fine-mesh sieve into a bowl, discarding solids. Pour liquid into a measuring cup and let stand until fat separates from broth, about 1 minute. (If you have less than 1/2 cup broth, add water. If you have more, boil broth to reduce it to 1/2 cup.) Chill broth, covered, until it jells into a solid aspic, about 6 hours.
• Lightly scrape off any fat from aspic with a spoon and discard, then coarsely chop aspic. Chop ground pork with a cleaver or a large heavy knife until very finely minced and fluffy.
• Beat together aspic, pork, and remaining filling ingredients with an electric mixer at medium speed until combined well, about 30 seconds. Form filling into 24 mounds (2 teaspoons each) on a plastic-wrap-lined baking sheet and cover with another sheet of plastic wrap. Chill while making bun wrappers.
• Put 2 cups flour in a medium bowl, then add boiling water and stir with a fork until a shaggy dough forms. 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). If dough is too sticky, knead in more flour, 1 tablespoon at a time. Wrap dough in plastic wrap and let stand at room temperature at least 10 minutes and up to 30 minutes.
• Stir together vinegar and ginger.
• Line steamer rack with cabbage leaves.
• 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.
• Have a small bowl of water ready. Keeping remaining dough covered, place 1 piece of dough cut side down on a lightly floured surface and flatten slightly to form a round. 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. 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. (Do not roll out center 1 inch of dough; center of round should be slightly thicker than edge.)
• 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. Pleat edge all around, then pinch and twist pleats together. Place bun on cabbage in steamer and cover with steamer lid to keep bun from drying out. Make more buns with remaining dough and filling in same manner and arrange in steamer, spacing evenly in 1 layer and covering with lid.
• Fill wok with enough water so that bottom rim of steamer (not rack) will rest in water. 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. Serve immediately, with dipping sauce.

Steps:

• Brown ground beef in a large skillet.
• Melt 1/2 cup margarine in a separate saucepan over medium heat.
• Add 2 T. flour, stirring to incorporate.
• Add dry onion soup mixes and water to make a thick gravy.
• Bring to boil.
• Pour gravy over browned beef and simmer for about 1 hour. (I do this in my oven),
• Add fine dry bread crumbs just enough so mixture hold together. Do this just before you start forming your meat buns.
• In my Bosch mixing bowl mix the warm water, sugar and yeast.
• Warm the milk, margarine and lard in the Microwave about 3 - 4 minutes, until marg and lard have melted.
• Add to yeast mixture, and add about 8 cups of flour.
• Allow this to proof, then add salt, egg and remaining flour, just enough to make a soft dough, allowing the machine to kneed the dough.
• Place dough in a large bowl ( I use my tupperware fix-n-mix bowl). Let rise 10 - 15 minutes.
• Form perisky by pinching off pieces of dough the size of a walnut. Flatten the dough in your palm of hand and put about 1 tsp. filling on the dough. Pinch dough around the filling to seal well.
• Place on baking sheets and let rise. You can often starting baking the first pans before you are finished panning the remaining ones.
• Bake at 400 deg. for 10 - 12 minutes or golden brown.
• Enjoy !