Delicious Chinese Dim Sum you can make at home. - Eat,Knit,Grow —Eat,Knit,Grow
Test Kitchen Notes
Making these beef and chard buns from scratch is easier than you'd think. Be sure to roll the dough as thinly as possible on a lightly floured work surface. If you'd like to check the filling for seasoning before you fill all of the buns, just sauté a small amount and adjust the seasoning accordingly. Don't be shy with the size of your handful of cilantro and the buns will be bright and herbaceous. We like them dipped into a simple dipping sauce of soy sauce mixed with a little rice wine vinegar and chopped cilantro. Add some chili sauce or chopped chiles if you like it a little spicy. - Nora S —Nora S
water, 110 degrees
dry active yeast
Swiss Chard, chopped
egg, lightly beaten
vegetable oil, for frying
In This Recipe
Mix the yeast and warm water, let stand until foamy, about 5 minutes.
Sift the flours, sugar, and salt into a large bowl.
Add the yeast-water mixture and stir with a wooden spoon until a sticky dough forms
Form the dough into a ball and knead, adding in more water or flour as necessary to form a smooth but tacky dough.
Knead for about 5 minutes until smooth. Place dough in an oiled bowl and cover with plastic wrap
Let rise until doubled in size, about 1 hour. To test the dough for readiness, poke it with your finger, if the dent remains and does not spring back, the dough is ready.
In a food processor, chop onion, garlic, chard and cilantro until minced finely.
In a medium bowl stir together beef, chard mixture, egg, corn meal, soy sauce, vinegar, lemon juice, salt, pepper, and sugar. Cover and refridgerate until ready to use.
After the dough has risen, cut the dough into 16 pieces.
Roll each piece into a circle and place a spoonful of filling in the center of each pancake.
Place a filled circle in your non-dominent hand and use your other hand to fold pleats in the dough to seal the buns.
Coat the bottom of a pan with a thin layer of vegetable (or similar) oil and turn heat to medium
When the oil is hot and the buns, seam side down and cook for 4-5 then flip and cook for an additional 4-5 minutes.