Friday, 25 October 2013

Spicy Turkey Steamed Buns


These little steamed buns are like the pork buns you get in Dim Sum restaurants but, they are made with turkey. You can cook the meat one day and  the dough on another day. You will not be able to eat just one! YUM!


You will need:

  • 450 grams turkey breast or thighs - chopped into chunks
  • 1 onion- chopped fine
  • 4 tbsp olive oil
  • salt and pepper
  • 4 cloves garlic - chopped fine
  • 1 small fresh chili- chopped fine
  • 1 tsp Chinese Five Spice powder
  • 1 tsp Ancho chili powder
  • 5 Szechuan peppercorns - crushed
  • 1 tbsp chopped fresh ginger
  • 1 tbsp sugar
  • 2 tbsp soy sauce
  • 2 tbsp hoisin sauce
  • 2 tbsp Worcestershire sauce
  • 1 tsp sesame oil
  • 2 bay leaves
  • 1 tsp rice wine vinegar
  • beer -enough to cover meat (1 small bottle)
Dough
  • 1 tsp yeast
  • 2/3 cup warm water
  • 2 tsp honey
  • 1 1/2 cups flour
  • 1/2 tsp salt
  • 1 tbsp olive oil

Step 1: add yeast, water, honey and olive oil to a large bowl. Wait 5 minutes to make sure yeast activates by floating to the top. Add flour and salt and mix with a wooden spoon in bowl until the dough becomes too stiff. Turn out onto a counter and continue to mix and knead with your hands until you form a smooth ball. Wrap in plastic and let rest in fridge 1 hour.


Step 2: chop turkey into large chunks.


Step 3: chop onion and garlic.


Step 4: in a small pot cook onions in olive oil, salt and pepper. Cook 5 minutes until just starting to brown.


Step 5: add garlic and chopped chili pepper. Cook another 5 minutes.


Step 6: add turkey.


Step 7: add spices, ginger, sugar, soy sauce, hoisin, Worcestershire, sesame oil, bay leaves and rice wine vinegar.


Step 8: top with enough beer to just cover meat.


Step 9: slowly cook on medium-low for 2 hours with the lid on until meat just tears apart.


Step10: remove the meat from broth. Discard bay leaves.


Step 11: shred turkey.


Step 12: cook broth for a few more minutes to thicken and form a thick dipping sauce.


You could put in the fridge to cool or to assemble the next day.


Step 13: divide dough into 6 balls. Roll out but keep quite thick so filling stays contained.


Step 14: place some cooled meat in centre and seal bun.


Step 15: spray or grease cupcake papers or make squares of parchment paper to place buns on. Place in steamer.


Step 16: place steamers over gently boiling water and cook 15 minutes.


EAT!!!




























1 comment:

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