Posted: Sat Nov 25, 2006 4:25 am
Yeah, I'm gonna make a tomato and tunafish sauce right now.
Were this a real pot luck I would probably bake a pie, but you can all figure out pie on your own. It's as easy as... well you know.Nikuman (aka pork bun):
Ingredients:
1 1/2 cups flour
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp vegetable oil
4 tsp sesame oil
3 oz milk
3 - 4 oz water
Egg wash (1 egg, to tbsp water, whisked)
Sesame seeds (optional)
1/4 lb ground pork
1 tbsp soy sauce
1 tbsp oyster sauce
1/2 tsp sugar
1 tbsp approx fresh ginger, minced
1 1/2 approx fresh garlic, minced
1 oz canned bamboo shoots, minced
2 shitake mushrooms, minced
1 tbsp green onion, chopped fine
1/2 cup approx cabbage, chopped fine
1 tbsp sake (optional)
Srirancha to taste.
Mix flour, baking powder and salt in medium bowl. Add vegetable oil and 1 tsp sesame oil, mix it in as well as you can. Add milk and enough water to make dough hold together.
Cover bowl and let dough rest 20-30 minutes while preparing filling.
Mix ground pork, soy sauce, oyster sauce, sugar and remaining sesame oil in medium bowl. Add ginger, garlic, bamboo shoots, mushrooms and green onion. Add sake and/or srirancha, if desired. Mix well. Stir in as much cabbage as you can.
Turn dough out onto a floured surface. Knead. Divide into six for small buns, or four for large buns. Roll each piece into a ball with your hands, and roll flat with rolling pin.
Place filling center of dough. Brush edges of dough with egg wash and wrap dough around filling, closing at the top with a twist.
Optional: bush buns with remaining egg wash and sprinkle sesame seeds on top.
Place buns on small sheets of tinfoil and let rest 15-20 minutes while bringing covered pot of water to a slow boil.
Put steamer rack into pot, place buns on rack, cover. Steam 15-20 minutes, peel off foil, eat, and try to think of things to do with the rest of the can of bamboo shoots.