After some research, I began by making the dough.
6 c. ap flour
1 tbs. baking powder
1 3/4 c. warm water
1/4 c. sugar
2 tbs. unsalted butter
2 tbs. olive oil
1 yeast package
I combined my yeast, water and half my sugar and let it grow for 10 minutes.
Then I put the rest of the sugar in my mixing bowl and creamed my butter. I sifted the baking powder and flour, into my mixer, turned it on and added the water/ yeast mixture and then slowly added my oil. Once the ingredients came togetherfully, I turned off my mixer so not to over mix. Let it rest for an hour and a half. It should triple in volume by then.
Tonight was a great meal! We don't have any Dim Sum out here...So I made some.
After some research, I began by making the dough.
In the mean time I shelled and chopped up about 1 lb. of 21/25 raw shrimp and added the following ingredients to it...
1/2 c. peas
1 tbs. fresh ginger, minced
2 garlic cloves, minced
2 tbs. hoisin sauce
1 tbs. oyster sauce
1 tbs. sugar
2 tbs. mirin
and a shot of sriracha ( optional)
note...this is basically the ingredients for kung pao minus the chicken stock and peanuts.
I rolled the dough out on a floured surface (retro '70's counter top) and rolled it into a baguette shape, about 2 1/2 in. x 14 in. long. At this point I cut it into 1 inch patties and individually pinched and rolled them into nuce little saucers with which to fill the shrimp mix into.
Then I pinched and twisted the edges toward the center. Let it rest for ten minutes longer so the dough relaxes.
Steamed for ten minutes...
voila! create your own sauce or use mine...
shot of toasted sesame oil
1 tbs. sherry vinegar
2 oz. mirin
chives
3 tbs. sugar
soy sauce to taste
Crusted Tuscan Shrimp on Cannelini Beans & Baby Spinach w/ Grilled Polenta & Harissa
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