"Stir-Fry Meat Bun" Ingredient list
Filling: 1 can tomato paste; 3 cups white, long-grain rice (dry); 1 cup hulled barley (dry); 2 onions, diced; 4 stalks celery, sliced; 1 carrot, diced; 1/2 lb ground beef; soy sauce; 1 tbsp. butter/margerine; 1 cup mushrooms, diced 1/?
Filling: 1 can tomato paste; 3 cups white, long-grain rice (dry); 1 cup hulled barley (dry); 2 onions, diced; 4 stalks celery, sliced; 1 carrot, diced; 1/2 lb ground beef; soy sauce; 1 tbsp. butter/margerine; 1 cup mushrooms, diced 1/?
(optional); 1 cup broccoli, diced (optional). Seasonings to taste (I use a handful of fennel seeds and rosemary ground up in a mortar, some basil and thyme, few dashes salt and pepper, and some bird's eye chili sauce).
Dough: Flour, oil, water in a 5:1:3 ratio. 1/4 tsp salt 2/?
Dough: Flour, oil, water in a 5:1:3 ratio. 1/4 tsp salt 2/?
and 1/2 tsp baking powder per cup of flour. Dash cinnamon, 1/8th cup sugar/portion flour.
Filling, Step 1: Fill an 8 qt. stock pot 1/3rd full with cold water. Heat on medium-high until simmering, at which point add the rice, barley, and soy sauce and cover with lid. Let it 3/?
Filling, Step 1: Fill an 8 qt. stock pot 1/3rd full with cold water. Heat on medium-high until simmering, at which point add the rice, barley, and soy sauce and cover with lid. Let it 3/?
reach a boil, then take off heat and keep covered. 20 minutes from when the rice/barley mix has been taken off heat, uncover and fluff, and leave uncovered.
Filling, Step 2: Set a large frying pan on the stove on medium-high, add your butter/margerine and oil the bottom of 4/?
Filling, Step 2: Set a large frying pan on the stove on medium-high, add your butter/margerine and oil the bottom of 4/?
the pan, then add your diced onions, sliced celery, diced carrot, turn down to medium heat, and stir frequently. When the onions begin to turn translucent, add the ground beef and any optional ingredients. When the meat is fully browned or the onions begin to crisp, remove 5/?
the pan from heat.
Filling, Step 3: In the stock pot, combine the stir-fried meat and vegetables with the rice/barley mix to create the fill base. To this, add 1 can tomato paste, seasonings, and mix thoroughly. Cool in a cold/ice water bath, then portion into containers to 6/?
Filling, Step 3: In the stock pot, combine the stir-fried meat and vegetables with the rice/barley mix to create the fill base. To this, add 1 can tomato paste, seasonings, and mix thoroughly. Cool in a cold/ice water bath, then portion into containers to 6/?
go into the fridge or freezer for long-term storage.
Dough Preparation: in a stand mixer, combine water, egg, sugar and set on low. In a separate bowl, combine dry ingredients. Slowly add dry ingredients to the wet ingredients in 1 cup portions, waiting until the last has 7/?
Dough Preparation: in a stand mixer, combine water, egg, sugar and set on low. In a separate bowl, combine dry ingredients. Slowly add dry ingredients to the wet ingredients in 1 cup portions, waiting until the last has 7/?
been fully integrated before adding the next. Keep mixing until dough can be pulled thin enough to see light through without tearing. Remove from mixer, cover with cloth and plastic wrap, and chill in fridge 15 minutes & for storage.
Making the Meat Bun: Dust flour onto 8/9
Making the Meat Bun: Dust flour onto 8/9
countertop. take about 1 oz. dough & roll it out to 5mm thick; wet edges with wet finger. Place a scoop of filling in the middle of the dough, then fold dough over the scoop from four corners; pinch dough together at seams. Place in oven at 450*F for 30 minutes/until browned. 9/9
unroll
