Genesis, my way



And on the sixth day, her stomach said, “Let there be food. And there was.” And on the seventh day, her shivering bones said, “Let there be light and warmth and joy. And three thousand miles across the country, THERE WAS.”

I’ve returned to me native land of palm trees, blue skies, and a persistent 70 degree Fahrenheit reading. With all this comes the return of sanity, rest, my own kitchen, and hopefully a tan. Hopefully. At the pool today, I was the palest one. Paler than a 6 month old blonde baby. The color of New England clam chowder. You get it.

After my swim, I was famished, so I rang me mum and asked her what she had planned for eats. And boy did she come through–with steamed pork buns. We made these together. YUM.

I don’t like “cute,” but these are cute.


For the dough wrappers:

5 cups flour

2 cups of warm water

1 tsp yeast

Add yeast to warm water, let stand for a few minutes until it starts to foam.

Add flour and incorporate until dough starts sticking.

Knead dough until sides of bowl look relatively clean.

Let rise for 1.5 hours.

Roll the dough out into 1 inch logs

Cut 1 inch pieces of dough

To make 3 inch diameter rounds: flour rolling surface, roll pin in place with right hand, rotate dough counter-clockwise with left (or the opposite, if your brain is wired that way)

For the filling:

1 1/4 tsp salt

1 tsp cooking wine

1 tsp ground pepper

1 tsp corn starch

Mince in food processor: 1/3 cup scallions and 1.5 inch hunk of ginger

1 tsp sesame oil

1 1/4 pounds ground pork

Mix all of these ingredients together in a bowl, let marinate while dough rises.

To make:

Put 1.5 tsp of the filling into a wrapper, pinch the edges together, give them a little rounding encouragement on the counter, and set them in the steamer

Steam them for about 20 minutes.

Serving size: makes about 25 small buns

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