Food By Mom -- Chinese Curry Buns

This recipe is adapted from Dim Sum: The Delicious Secrets of Home-Cooked Chinese Tea Lunch, out of print but probably available used. It is one of the things my kids often ask me to make for special occasions, as my son did for Thanksgiving this year. 

Dough:

1 T. dry yeast

1 3/4 C warm water

3/4 C sugar

1 tsp baking powder

6 1/2 C all purpose flour


Dissolve yeast and sugar in warm water. Immediately add the baking powder and then the flour. Knead until the dough becomes elastic ad smooth. Place in a big bowl, cover with damp cloth and allow to rise until dough doubles in bulk. Punch it down and it is ready to stuff.

Filling:

1 lb ground pork

2 stalks green onion, finely chopped

1-2 T curry powder

1 T. hoisin sauce

1 T. catsup

1 T. soy sauce

1 T. oil


Brown the pork in oil. Add all the seasonings and then the green onion. Mix well. Chill completely.

To make buns, divide dough into around 36-48 balls. You may then roll out each ball into a disk or shape with your hands. Try to leave the center somewhat thicker than the edges. Place a spoonful of filling in the center of the disk. Then bring the edges up and into the center. The dough should self-seal as you do this. Check to make certain no liquid leaks out. Then place sealed side down on greased cooking sheet. Set buns 2 inches apart and allow to rise for an hour.

Brush buns with mixture of 1 beaten egg white, 1 tsp. water, 1/4 tsp. sugar. Bake at 350F for 20-25 minutes or until golden brown.

If your family is like mine, they will be gone in a flash!

© Cheryl Fuller, 2007. All  rights reserved.