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Steamed Buns With Date Filling
(Tou - Sha - Pao)
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| What You Need: |
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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)
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| How To Cook: |
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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:
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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.
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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.
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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.
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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.
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To Make: about 2 dozen buns
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