Rou-bao (Steamed Stuffed Rolls)

This is almost a staple food in China. You can get steamed breads filled with something — usually pork sausage and vegitables — everywhere in Taiwan, and also in the Mainland. However, you hardly ever see these in American Chinese restaurants. You could probably substitute different bread doughs and fillings and make your own steamed delicacies.

1/4 cup ketchup
1/4 cup soy sauce
1 tsp sugar
1 tsp ground ginger

1 lb. pork sausage
1 1/2 cups finely chopped vegetables such as: cabbage, carrots, celery,
green onion, mushroom, broccoli, spinach, water chestnuts, or whatever
you like.

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

32 small squares of wax paper
Bamboo steamer

Mix the first four ingredients 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 ketchup 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. Remove the wax paper and serve as a finger food that can be dipped in soy sauce and vinegar (and hot spices, if desired).

Yield: 32 servings

Time to make: A couple hours (including bread rising)

Source: Russel Carlson (submitted by Angela Peterson Hoffman)

Published in: on May 7, 2012 at 2:17 am  Leave a Comment  
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