When the Kung Fu Panda movie was released back when I was in year 6, my best friends and I obsessed over it. I remember we were each assigned an animal in the group, and pretend we were that character prancing around our elementary school ellipse. With such a huge chinese influence, I thought this film would be the perfect means to experiment with chinese recipes as I absolutely LOVE an kind of asian foods ( coming for a vietnamese daughter ). indeed here is the recipe for :
Kung Fu Panda – Dragon dumplings ( pork barrel steamed buns )
Ingredients :
Reading: Kung Fu Panda – Dragon Dumplings
- 2 cups of steam bun flour (available from the asian grocer)
- 3/4 cups of water
- 1tsp yeast
- 1tsp sugar
- White pepper, couple pinches
- 300g pork mince
- 1 tsp minced ginger
- 1 stalk of green onion
- 1 tbsp soy sauce
- 1/4 tsb salt
- 1/4 tsb sugar
- 1 tbsp oyster sauce
- 2 tsp corn starch
- 2 tbsp sesame oil
- 4 cup of water
recipe :
- Sift flour and baking powder into a bowl. Add salt and 2 tablespoons of sugar. Gradually add combined water and oil. Stir to form a soft dough. Turn onto a lightly floured surface. Knead until smooth. Wrap dough in plastic wrap and refrigerate for 1 hour.
- Place soy and oyster sauces, rice wine, remaining sugar and cornflour into a jug. Whisk to combine.
- Heat a wok or non-stick frying pan over medium-high heat. Add sesame oil, pork and soy mixture. Cook, stirring constantly, for 2 minutes, or until mixture comes to the boil. Set aside to cool.
- Divide dough into 10 portions. Cover with a tea towel to prevent dough from drying out. Working with 1 portion at a time, roll dough into a 12cm round. Place a spoonful of pork mixture into centre of each round. Draw edges up to form buns. Pinch tops together
- pour water system into a wok or deep fry pan until it is one-third full. Bring to the boiling point over high heat. Line a bamboo steamer with baking wallpaper and seat over wok ( make surely it doesn ’ t touch water ). Place 5 buttocks into soft-shell clam. Cover with steamer lid. Cook for 15 minutes, or until a skewer inserted into center comes out clean. Keep quick. repeat with remaining buns. Serve .
verdict : surely not the easiest recipe I have made earlier, as this was the very first meter I have always made steamed buns, but what I can say, is that it is was a success ! And the end intersection was wholly deserving the wait. I do recommend you be patient when waiting for the boodle to rise, and again, as you fold and make these dumplings. I ate 6 in one unharmed sitting so they ’ ra extremely tasty ! Would recommend make, but beware ! Super fiddly to make !
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