This recipe was posted in the IDOS recipe section.  I like to play with bread and was waiting for the right time to give using the CO as a steamer a go.  This recipe was different for me as it doesnt use yeast nor a steamer as such.


Sparky said the result was ok but I think I like my yeast dough better.  Unfortunately no other tasters handy.

I am happy with my new camp oven table but possibly should have got the larger one.  Its well travelled having been made in China and sent to me from USA.



RECIPE AS COPIED FROM THE IDOS FORUM.

Dave’s Steamed Pork Buns (Chai Bau)
David Herzog "Cast Iron Covered Wagon Cookin' for Crowds in BIG Ovens"

Dough:

¾ c. sugar
1 ¼ c. warm water (about 110°)
4 c. all purpose flour
2 Tbs. baking powder
¼ c.+1Tbs. lard  (I used butter)



Filling:

1 ½ lbs. boneless lean pork, cut into ¼” cubes
2 cloves garlic, minced
½ tsp. fresh ginger, grated
4 tsp. sugar, divided
4 Tbs. soy sauce, divided
1 Tbs. cornstarch
1 Tbs. dry sherry
¼ c. water
1 Tbs. vegetable oil
1 medium onion, diced
24 3” X3” squares parchment paper



Dough:
Dissolve sugar in warm water. Sift the flour into a large mixing bowl, making a well in the center of the flour and pour the baking powder in the well. Gradually pour in the water solution, stirring until all the ingredients are well combined. Knead with lard, adding a little at a time, into the dough until smooth and elastic. Cover and set aside.

Filling:
Put the cut up pork in a large bowl and season with garlic, ginger, 2 tsp. sugar, and 2 Tbs. soy sauce. Mix well and set aside. In a small bowl, combine 2 tsp. sugar, cornstarch, 2 Tbs. soy sauce, sherry and water. Stir well to make a slurry and set aside. Meanwhile, heat a 12” Dutch oven or wok over high heat, add oil and heat until starting to smoke. Stir fry pork mixture until browned, about 5 minutes. Add onion and stir fry 2 more minutes until onions are limp. Stir in cornstarch mixture and cook until thickened and bubbly. Cool mixture to room temperature or refrigerate to chill. Set aside.

Divide the dough and filling into 24 equal portions. Flatten each portion of dough and roll into a 4” circle, leaving the center twice as thick as the edges. With your left hand, cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the left thumb. With your right thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top. Twist the top of the dough to firmly seal. Place on a piece of parchment paper, twisted side up.

Arrange buns on a cake rack in a 12” Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack. Let rise 10 to 15 minutes. Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns. Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot

Serves 12 to 24

It appears I should have used more heat beads:

Carolyn™ wrote on Aug 13^th, 2009 at 6:51pm:


So looks like you, me and Derek are the only Aussie IDOS members?

http://www.idos.org/

KD