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  Added: Sep 20, 2006  •  Visited (557)  •  Print version Print this recipe (36)  •  eMail recipe eMail recipe  •  Write review  •  Not rated Rate this recipe
 
Steamed Buns With Date Filling
(Tou - Sha - Pao)
What You Need:
  • 1 recipe steamed bread dough

    THE FILLING
  • ¼ cup lard
  • 1 cup canned red-bean paste
  • ½ pound pitted dates, finely chopped
  • Red food coloring (optional)

  • How To Cook:
    1. These buns are made in the same way as the roast pork steamed buns, except for the filling, which is prepared in the following fashion:

    2. Set a 12-inch wok or 10-inch skillet over moderate heat and add the ¼ cup of lard. When the lard is fully melted, add the canned bean paste and chopped dates, and cook, stirring constantly, for 8 to 10 minutes.

    3. Transfer the entire contents of the pan to a bowl and cool thoroughly. With the palms of your hands, roll the filling into balls about 1 inch in diameter.

    4. Fill the dough rounds and shape them into buns, as in roast pork buns. Roll the finished buns between the palms of your hands to make them smooth balls.

    5. Steam for 10 minutes and serve hot. To distinguish the date buns from the pork-filled ones, try following the Chinese custom of dipping the tip of the handle end of a chopstick in red food coloring and stamping a dot on the top of the bun.

    To Make: about 2 dozen buns
    This recipe is also available in:
    Cuisine » Asia » China
    Main Ingredient » Nuts » Date
    Main Ingredient » Meat & Poultry » Lard & Fat
    Main Ingredient » Vegetables » Beans
    Dish » Bread

     





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