Steamed meat buns.....yummers!

Every culture seems to have to go snacks--for example Mexicans have Empanadas and the English have mini pot pies etc., Asians have steamed buns. Here's another one of my mother's recipes, Banh Bao (Vietnamese steamed buns). I can't even tell you all how often my sister and I helped our mother make dozens of these over the years, where were those child labor laws back then? JK! Vietnamese steamed buns are another one of those recipes that is similar to the Chinese version often served at Dim Sum. These little fluffy dough balls contain a savory pork and Chinese sausage filling in Vietnam but in China you'll usually find them filled with the minced bbq Chinese pork--both versions are very good and once I have a good recipe for the traditional Chinese ones I'll be sure to share with you all. There are a variety of different recipes for the Vietnamese fillings but I like to keep them simple and true to my mothers recipe. Although not complicated to make, these do require alittle practice, but once you've done it a few times it's a breeze. I make over a dozen of these at a time to keep in the fridge for a quick microwavable snack on the go--really great for cold busy mornings.

Bun Dough

Ingredients: 

2 packages of Bot Banh Bao (each package makes 12 small buns, I make mine medium large and make 8 per package)

extra all purpose white flour

(You can find this at the International or Asian markets--doesn't need to be this brand.)

Pork Filling

Ingredients
1 1/2 pound ground pork (not lean pork)

3 links Chinese sausages, sliced into thin rounds 
1 1/2 Tablespoon oyster sauce
1 1/2 Tablespoon  fish sauce

1 Tablespoon of cornstarch
1 Tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon ground pepper
1/2 medium yellow onion, finely chopped
2 cloves garlic, minced or grated

1 teaspoon ginger, grated (optional)

1 green onion, chopped (optional)
4 hard boiled eggs (cut into quarters)
1/3 cup frozen green peas, thawed

For Assembly: Parchment/Wax paper – cut into 3” squares

Directions for Dough: 

Mix dough per package directions and add additional flour as needed. The dough tends to be a bit too sticky, you want a nice consistency--slightly sticky and not gooey sticky. To moisten it up if needed, add more warm milk. Cover and let rise in warm place for about 1 hour.

Directions for Filling: 

In a separate mixing bowl, combine ground pork, oyster sauce, fish sauce, cornstarch, ginger, garlic, onion, sugar, salt, pepper and mix together well (I use my hands). I usually do a smell test but since this may be your first time you may want to take a tiny bit of the filling and microwave it and add more seasonings depending on your own preference. 

For Assembly:

Cut your squares of wax/parchment paper. Gather all the fillings around you for ease. Make 16 dough balls by tearing dough in 1/2, then each 1/2 into another 1/2, continue until you have 16 relatively even balls in total. Place 1 dough ball into the palm of your hand and flatten using your other hand. Each flatten disk should be alittle bit larger then your palm and extend to the middle of each knuckle. You can also just use a rolling pin if you prefer. I like the palm method so I don't have to mess with peeling it up from the rolling surface. 

With the flatten dough in your palm, put a very generous tablespoon dollop of filling onto the center of disk. Add a wedge of egg and 1-3 slices of Chinese sausage and about 3 peas. Gather the dough edges up around the filling and pinch the ends close to a gentle point, give the point a gentle twist and place onto a square of wax paper. Repeat the process with the remaining dough and fillings. 

Time to break out the steamer. I use a traditional Bamboo steamer, I like the aroma the bamboo gives off and thinks it adds a little bit of flavor to the buns. A stainless steel steamer works well too. Fill your steamer base up 1/2 way with water and bring to a boil. Place the basket on top and the buns in, making sure not to over crowd them, they'll expand and you don't want them sticking to each other. 

Place the lid on and steam for about 25 minutes. Remove them to cool on wire racks and repeat the process until all the buns are done. 

Let them cool for at least 10 minutes before you chow down. As I mentioned earlier, you can refrigerate them and reheat as needed in the microwave or you can freeze them. They freeze pretty well and are easy to thaw out and reheat. Enjoy! 

Weekend fried rice

Fried rice is kind of like Asian comfort food, much like casseroles in America. At the end of the week the leftover chicken, pork or beef or combination of all are shredded or diced up and thrown into a skillet with whatever vegetables that are handy, minimal spices and a heaping of freshly cooked rice. Easy no trip to the store type of meals and it's good too.  

I remember being 12 years old and making this one night when my mother was working late and was surprised when she took a bite and told me she thought mine was better then hers! Talk about a warm fuzzy. . .I don't know if she was just being kind or meant it, but it made me happy!

I'm going to give you my basic recipe but as with all of my recipes, substitute meat and vegetable ingredients with what you prefer or have in the ol' refrigerator. Remember cooking is creative. 

Ingredients (makes 6 servings): 
5 cups cooked white rice, cooked with chicken stock or chicken bouillon. If using chicken stock, replace 1/2 the water with the stock. If using chicken bouillon add 2 cubes to the water. 
1 medium yellow onion, diced
1 teaspoon garlic, minced
5 eggs, lightly whisked
2 cups chicken, shredded or diced
3 links of chinese sausage, sliced
1 - 2 cups of pork, shredded or diced
1 cup carrots, diced
1 cup celery, minced
2 stalks green onion, chopped into 1/4" long pieces
1 tablespoon thick dark soy (If avoiding gluten read the label. Thick soy by itself doesn't contain gluten but beware of cross contamination in the factory.)
1/2 teaspoon ginger, grated (optional)
1/2 teaspoon white sugar
4 tablespoon olive oil (or corn/vegetable oil)
1 teaspoon red chili flakes (optional)

Optional: This is where personal preference counts. After it's cooked and dished up, have regular or light soy sauce available for those who want a few splashes.

Directions:

1. In a large non-stick skillet add 2 tablespoons of the oil on medium high heat. Add the onions, garlic, carrots, celery, salt and pepper and let "sweat" or "saute" for about 6 minutes. 
2. Add the meats including the Chinese sausage. Saute until sausage is brown around the edges. If you are not using left over meats and using raw, cook until almost done before proceeding to the next step. 
3. Push the mixture to one side of the pan and pour in the whisked eggs on the now empty side of pan. Cook the eggs much like you would scrambles eggs but leaving large chunks (the chunks will break into smaller pieces later). 
4. Once eggs are cooked, incorporate them into the meat and vegetable mixture by gently folding them into the mix. See figure 1. 
5. Add the ginger, sugar, dark and regular soy sauces and green onions. Mix.
6. Add the rest of the oil into the skillet (2 tablespoons). Begin adding the cooked rice 2 cups at a time and blend. Do a taste test and add more regular soy/salt/pepper/ as needed. Once all the rice is mixed in it's ready to plate up and serve. Sprinkle red chili flakes on top if desired. You can eat this as a meal or as a side dish.