Rou-Bao

These steamed stuffed rolls are a treat Russel brought back from his mission to Taiwan and served to his new Hoffman family!

Filling

¼ C ketchup
¼ C soy sauce
1 tsp sugar
1 tsp ground ginger
1 lb. pork sausage
1½ C finely chopped vegetables such as: cabbage, carrots, celery, green onion, leeks, mushrooms, broccoli, spinach, water chestnuts, or whatever you like

Rolls

1 Tablespoon active dry yeast
1 Tablespoon sugar
3 cups warm water
6 to 7 cups flour
1 teaspoon salt

Hardware

32 small squares of wax paper
Bamboo steamer

Mix the ketchup, soy sauce, sugar, & ginger and set aside. Cook the sausage and drain off the fat. Add the vegetables and continue to cook until the vegetables are tender. Add the sauce mixture and bring to a boil. Set aside.

Dissolve the yeast in the warm water with the sugar. Add three cups of flour and stir. Add the salt and additional flour until a soft dough is formed. Cover the dough and let it rise for about an hour.

Punch down the dough. Break off pieces a little larger than a golf ball. Flatten a piece into a flat circle, pinching the edges narrower than the middle. Place a rounded tablespoon of the sausage mixture into the center of the circle. Bring the edges up over the filling and pinch and twist to seal. Place the bun on a piece of wax paper and repeat until all the dough and the filling is used up.

Place buns two inches apart in a bamboo steamer. Let rise for about thirty minutes. Steam according to bamboo steamer directions for twelve minutes.

Yields: 32 Rolls

Time to make: 2½ hr

Source: Russel Carlson

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Published in: on January 5, 2010 at 7:24 pm  Leave a Comment  
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