Try this Char Siu Bao (Meat and Vegetable Buns) recipe, or contribute your own.
Suggest a better descriptionMix all A ingredients thoroughly in a bowl to form filling for buns. Mix dry yeast with water and add to flour. Add other B ingredients and knead into a soft dough. After dough is well kneaded, place in floured bowl and cover. Allow dough to rise for 1 hour in a warm place. When dough has risen, knead it again on a flour-sprinkled board and roll it into a long sausage. Cut sausage into 1-inch lengths, flatten these pieces, and roll each out to the size of a saucer to form wrapping. Put 1 tablespoon of filling in center of each wrapping, flute edges of wrapping, bring egdes together to form a sack, and seal by giving a slight twist and pinching with thumb and forefinger. Place buns in steamer rack on a wet cloth and steam for 15 to 20 minutes. Note: Leftover buns may be served after reheating, either by steaming or frying. The filling (A) may also be fried to produce an altogether different and delightful flavor. Source; Mrs. Mas Chinese Cookbook by Nancy Chih Ma. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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Serving Size: 1 Serving (2412g) | ||
Recipe Makes: 1 | ||
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Calories: 2136 | ||
Calories from Fat: 1324 (62%) | ||
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Amt Per Serving | % DV | |
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Total Fat 147.2g | 196 % | |
Saturated Fat 30.7g | 154 % | |
Monounsaturated Fat 70.4g | ||
Polyunsanturated Fat 36.5g | ||
Cholesterol 163.3mg | 50 % | |
Sodium 1562.4mg | 54 % | |
Potassium 4614.8mg | 121 % | |
Total Carbohydrate 145.2g | 43 % | |
Dietary Fiber 24.8g | 99 % | |
Sugars, other 120.5g | ||
Protein 74.4g | 106 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2136
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