Chinese Style Roast Turkey Steamed Buns Recipes

CHINESE-STYLE ROAST TURKEY STEAMED BUNS

Steps:

• 1.Spatchcock turkey. 2.Adjust oven rack to middle position and preheat oven to 450°F. Line a rimmed baking sheet or broiler pan with aluminum foil. Place half of scallions, ginger, and garlic in bottom of pan. Place slotted broiler rack or wire rack directly on top of vegetables. 3. Pat turkey dry with paper towels and rub on all surfaces with 1 tablespoon oil. Season liberally on all surfaces with salt and five spice powder. Tuck wing tips behind back. Place turkey on top of rack, arranging so that it does not overlap the edges, pressing down on the breast bone to flatten the breasts slightly. Transfer turkey to oven and roast, rotating occasionally, until an instant read thermometer inserted into the deepest part of the breast registers 150°F, and the thighs register at least 165°F, about 80 minutes. 4. Meanwhile, place the neck, giblets, and turkey back in a sauté pan and add water to cover, about 1 1/2 quarts. Add remaining ginger, scallions, and garlic, and Shaoxing wine. Bring to boil, then reduce heat to low and simmer for until the broth is rich and reduced significantly, about 1 hour. You should have about 2 cups of broth. Strain through a fine mesh strainer into a medium bowl. Add soy sauce, hoisin, sugar, vinegar, sesame oil, roasted chili oil, white pepper, chili bean paste, and Sichuan peppercorn. 5. When roasted turkey is cool enough to handle, remove skin and cut into strips. Lay out all the strips of crispy skin onto a serving platter. Pick meat into large bite-sized chunks and transfer to a large bowl. Set aside carcass for another use. 6. Add sauce to turkey and toss to mix. Taste meat and adjust seasoning with more salt, soy sauce, sugar, or vinegar as desired. Transfer all the turkey meat onto a serving platter or bowl, pouring residual sauce onto the meat. Cover with foil to keep warm. 7. Reheat steamed buns according to package directions. 8. Place vegetables, garnishes, and sauces onto plates and bowls for serving.

SIMPLE AND TASTY CHINESE STEAMED BUNS

Steps:

• Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
• Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
• Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.

CHINESE STEAMED BUNS

Steps:

• Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
• Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
• Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
• Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
• REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.

CHUUKA MANJUU - JAPANESE-STYLE CHINESE STEAMED BUNS

Steps:

• The dough:.
• Cut up the parchment paper into 24 squares about 10 cm / 3 inches square.
• Proof the yeast in a bowl or cup in the 1/4 cup of warm water with a pinch of sugar added, until foamy.
• In a large bowl, put in 5 cups of the flour. Make a well in the center, and add the hot water and mix rapidly.
• Add the sugar and yeast/water mixture, baking powder, warm milk, and the shortening or lard. Mix well.
• Add the rest of the flour little by little until you have a workable dough. Knead for a few minutes on a floured board until it's soft and pliable.
• Put into a large bowl, cover with a clean towel, and leave in a warm place until the dough has doubled in bulk, about 45 minutes.
• Take out the dough and roll into one long sausage. Cut the dough into 24 pieces. Roll each piece into a ball, and let rest for a bit.
• To fill the buns, flatten each ball so that the middle is slightly thicker than the edges. Put about a tablespoon or so of filling in the middle. Gather up the edges and pinch them firmly together to seal, then turn the bun over and place on a square of parchment paper. Let the buns rise for 15-20 minutes before steaming.
• Steam in a steamer for 20 minutes. Eat while piping hot.
• The filling:.
• Soak the shiitake mushrooms in warm water until soft. Cut off the hard stems and slice thinly.
• Cube the pork, or chop it up finely.
• Mix the flour and cornstarch with the water.
• In a pan heat the sesame oil and toss in all the ingredients except the flour/cornstarch water. Sauté briefly, then add the flour/cornstarch water. Cook until it's a bit syrupy.
• Let cool and use to fill the buns.
• The Chinese-style roast pork (Chinese: char siu; Japanese: yakibuta).
• If you have a big piece of pork, cut it into about 500g pieces.
• Roughly chop the ginger, skin on is okay, and crush the garlic to crush a bit.
• Put the pork pieces in a sturdy plastic bag or container. Put in the pork, ginger, star anise and garlic, and fill with enough soy sauce to cover the pork.
• Seal the bag well and marinate in the refrigerator overnight. Turn the meat several times if you can so that the marinade penetrates evenly.
• Preheat the oven to 140° C / 280°F
• Empty out the contents of the bag into a baking dish. Add a bit of water so that the meat is sitting in about 1cm of liquid.
• Sprinkle the meat with sugar, and bake for about 2.5 - 3 hours, turning the meat every 20-30 minutes. If you want it even sweeter, sprinkle more sugar on the meat periodically.
• At the end, the liquid will be almost gone and syrupy, and you will have dark amber colored pieces of pork.
• Let cool and slice thin, cube, etc. You can use cubes in fried rice, or in the steamed buns of course, and any number of things.
• It is quite worthwhile to make this in some quantity, since the cooking takes so long, and to freeze in portions for later use.