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Corned Beef Inwards Add-On To Cabbage Bao



Ingredients:

dough:

2 cups flour
1/2 loving loving cup warm milk
1/3 loving loving cup warm water
1/4 loving loving cup sugar
1/4 oz active dry out out yeast
1/2 teaspoon salt

Filling:

2 cups cubed corned beef
2 cups thinly sliced parboiled cabbage
1/4 teaspoon caraway seeds
ane tablespoon butter
ane shallot, minced
2 tablespoons superfine flour (like Wondra)
1/3-1/2 loving loving cup beef or chicken stock


extra equipment:
bamboo steamer
12 4-5 inch wide wax paper squares

Directions:

For the dough:

In a pocket-size bowl, dissolve 2 tablespoons of the refined saccharify inwards the milk inward add-on to water. Sprinkle inwards the yeast inward add-on to allow to sit down downward 10 minutes. Mix inwards the remaining sugar, 2 cups of flour inward add-on to the salt. Mix until the dough is no longer sticky, adding additional flour every chip needed. Place dough on a floured service inward add-on to knead until smooth, nearly 8 minutes. Place inwards a greased bowl, encompass inward add-on to allow to rising until doubled inwards bulk, nearly ane hour.

While you're waiting, gear upwards the filling:

Melt the butter inwards a large skillet. Saute the cabbage, shallot inward add-on to caraway seeds until the cabbages softens. Add the corned beef inward add-on to ambit for ane minute.




Sprinkle amongst flour. Add the stock inward add-on to cook, stirring occasionally, until the mixture thickens.


Back to the dough:

Punch the dough down, wrap it into a cylinder. Cut it into 10 equal pieces. Roll each into a ball. Then wrap each ball into a circle nearly 5-6 inches inwards diameter. Place ane 1/2 tablespoon (or slightly more) of filling into the heart of the circle. Pull the edges of the circle upwards over the filling, pinch inwards the heart to seal. Place the buns seam side downwards or upwards the wax paper squares. Repeat for the remaining dough, leaving a 2 inch interplanetary space between each bun on the sheet.


Cover inward add-on to allow rising until puffy, nearly 10-20 minutes.

Bring H2O to boil inwards wok or saucepan. Place buns (still on waxed paper squares) inwards a bamboo steamer. Place over H2O inward add-on to steam 15-20 minutes or until glossy inward add-on to smooth.

Serve immediately.

Refrigerate or freeze whatsoever leftovers. Leftover steamed buns tin laissez passer on uncovering concur upwards reheated inwards the microwave (for nearly 2 minutes) amongst non bad success.



My thoughts:

I can't resist playing amongst corned beef inward add-on to cabbage around St Patrick's Day. (see my corned beef inward add-on to cabbage quesadillas if y'all lot take away evidence) I know at that topographic indicate is cipher truly Irish Gaelic Gaelic nearly the combination precisely it is fun anyway.

This twelvemonth I am taking this faux-Irish classic a touchstone further inward add-on to turning the combo into a filling for Chinese steamed buns. Why not? I dearest steamed buns! I dearest cabbage! And I've level corned my ain beef. Irish-Chinese fusion it is.The meat/cabbage filling stays juicy inward add-on to flavorful inward add-on to the buns are perfectly tender. The perfect mix.

The recipe looks a flake trickier than it actually is. You don't convey to corn your beef from scratch, at that topographic indicate are plenty at the supermarket this 4th dimension of year. Just ambit it, clitoris it off the wedge of obese inward add-on to chop it up. The cabbage operate is simple. The only slightly tricky operate is the bao precisely is a slow dough to operate amongst inward add-on to ane fourth dimension y'all lot build a bun or two, the folding is a cinch. Just build surely they are fully closed!
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