Recipe by Sweetiebarbara
Supa has made this for us many times. This time I wrote it all down and took lots of pictures. Supa is a great cook, and most wonderful Daughter-in-law. She doesn't usually measure, so I weighed and stuck the measuring spoons under her ingredients as she tossed them into the bowl. It flowed for both of us, and the results were just mouth watering. I love to watch her hands move.Supa made this on the 2008 annual trip from San Antonio to Staunton. This was one of the many things we had for dinner their last night here.
Top Review by Happy Harry #2
Oh! Oh! Yum! No stars yet, BUT...I'm so sure that there will be TONS of them! I have never used sweet soy sauce...usually just add a bit of sugar....but will buy some to use here. I will be back with a review!UPDATE 080508: Boy, I must be getting feeble-minded because I have a recipe for the sweet soy sauce that I even used in the past....just too much going on in my life....I guess. Okay, I made these yesterday, I did not have the flour that was in the recipe so I put together my own. That was probably a mistake because my buns were sticky, close to wet on the inside when done. I did use ground chicken instead of pork. My family liked it, so did I as far as the taste went, but not the texture. I served them with sweet and sour chicken, wilted lettuce and steamed jasmine rice. Also, instead of the wax paper, I covered the bottom of steamer basket with parchment paper. I base my five stars on the fact that if I liked them WITH my changes, they would certainly be tem stars WITHOUT! BTW, this is the sweet soy recipe,recipe#158077.
- 1 1⁄2 lbs pork (chopped fine, or ground pork)
- 2 teaspoons fresh ginger (grated)
- 20 ounces water chestnuts (a 1 pound 4 ounce can, Supa says, except for fresh, bamboo shoots are too strong)
- 1 large onion (chopped)
- 4 tablespoons oyster sauce
- 1 teaspoon pepper (freshly ground)
- 5 garlic cloves (chopped)
- 1 1⁄2 teaspoons salt
- 1 tablespoon sweet soy sauce
- 1 tablespoon light soy sauce
- 1 tablespoon sugar
- 1 tablespoon sesame seed oil
- 32 ounces flour (2 - 16 ounce packages Saigon dia-bao a mixed flour, salt, and baking soda found in Asian store)
- 2 cups milk
- 1 cup sugar
- 2 tablespoons vegetable oil
- 4 -8 tablespoons flour
Directions See How It's Made
- Mix filling ingredients in a large bowl.
- Transfer to covered container and refrigerate while making the buns.
- Cut wax paper into 24 - 3" squares.
- Put bottom of water filled steamer over high heat and cover.
- Put 2 packages of mix in bowl and add sugar.
- Add flour and oil, and mix with hands in bowl, adding any additional flour as needed to keep from being too sticky.
- Knead in bowl 10 minutes.
- Cover and let rest 10 minutes.
- Knead again for 5 minutes.
- Pinch off golf ball sized pieces of dough, and flatten into 4" rounds.
- Put generous spoonful of filling in center and pinch to close.
- Place on wax paper squares and put in steamer trays.
- Put trays on top of steamer bottom, adjust heat, cover, and steam for 15-20 minutes.
- Serve in individual steamer baskets (if you are so fortunate to have them) or on platter.