Tag: East Asian
Hmong Steam Buns(Kas Las Paus)
Hmong Steam Buns(Kas Las Paus)
I’m a sucker for steam buns of all types. This is a Hmong version called kas las paus. The filling consists of ground chicken, Chinese sausage, and wood ear and shiitake mushrooms. The dough for the buns is a non-yeast version, meaning you don’t have to wait hours on end for the dough to rise. These steam buns are a great appetizer, snack, or a quick bite when on the go.
Equipment
- standing mixer with dough hook attachment
- rolling pin
- parchment paper
- bamboo steamer basket
Ingredients
Filling
- 1 1/2 lbs ground chicken thigh or ground pork
- 6 Chinese sausage finely diced
- 1/2 cup wood ear mushrooms finely chopped
- 8 shiitake mushrooms finely chopped
- 1 small onion finely chopped
- 1 cup green onions finely chopped
- 1 tbsp fish sauce
- 1 tbsp oyster sauce
- 1 tsp light soy sauce
- 1 tsp black pepper
- 1 tsp white pepper
Steam Bun Dough
- 4 cups flour plus more for bench flour
- 2 tbsp baking powder
- 1 tsp salt
- 3/4 cup sugar
- 2 tbsp vegetable oil
- 1 1/3 cup milk
Instructions
- Mix the dry ingredients in an upright mixer.
- Add the wet ingredients and knead on medium speed for 5 minutes.
- Cover with plastic wrap and let rest at room temp for 30 minutes.
- While the dough is resting, mix all of the filling ingredients together.
- Lay out bench flour on a clean surface. Roll out the dough and cut into 12 equal pieces.
- Roll out the dough into 6” discs, making sure the center is thicker than the edges.
- Place a meatball sized clump of the filling in the center of the dough.
- Pinch the opposing sides together like so.
- Pinch each of the opposing corners together to for a bun.
- Place the buns on a baking sheet lined in parchment paper. Cut out squares around the buns. Alternatively, you can place the buns in muffin tin liners.
- Place the buns in a bamboo steamer, making sure to not overcrowd. The buns will expand.
- Steam the buns over medium heat for 30 minutes.
- Allow the buns to rest for 15 minutes before serving.
Chinese Beef Stew
Chinese Beef Stew
This Chinese beef stew is an easy 1 pot meal that requires minimal prep work. You can use short ribs, chuck roast, untrimmed brisket, or beef shank meat for your protein. Traditionally, there would also be beef tendon in this stew, but that’s up to you if you’d want that. After 3 hours of cooking, the meat is so tender that barely have to chew it.
Ingredients
- 2 lbs flanken cut beef short ribs cut in between the bones
- 5 cups water
- 1/4 cup shaoxing cooking wine
- 4 dried red chilies
- 8 slices ginger
- 3 green onions roughly chopped
- 4 bay leaves
- 1 star anise
- 1 cinnamon stick
- 1 tbsp sugar
- 1/2 tsp black pepper
- 1/4 cup light soy sauce
- 1 tbsp dark soy sauce
- 1/2 tsp salt
- 2 large carrots cut into 2” pieces
- 3 red potatoes peeled and cut into large cubes
Garnish
- green onions chopped
Instructions
- Place the short ribs in a large pot with the water. Bring to a boil. Simmer over medium heat for 15 minutes, skimming the scum off the surface of the water.
- Add in the shaoxing cooking wine, dried chilies, ginger, green onions, bay leaves, star anise, cinnamon stick, sugar, and black pepper. Cover. Reduce the heat to medium low and simmer for 45 minutes.
- Pour in the soy sauces and the salt. Continue to simmer for 90 minutes.
- Add in the carrots and potatoes. Simmer uncovered for 30 minutes until the veggies are cooked through.
Hmong-Style Slow Cooked Pork
Hmong-Style Slow Cooked Pork
Every culture that consumes pork has a slow cooked recipe. Traditionally, this Hmong slow cooked pork uses a whole pigs head and pork knuckles. For this recipe, I used pork shoulder and about 5 pork shoulder bones that I’ve saved in the freezer. You can also use a combination of shoulder and pork belly, pigs feet, knuckle bones, neck bones, and shanks. There are 2 ways that you can cook this pork. You can throw the pork and bones in a slow cooker and let it go on low for 8+ hours. The other route is to simmer the pork and bones in water for 4 hours. Either way you go, you get really tender pork. Pull the bones out of the meat and sauté the pork in its own fat. Add in ginger and mustard greens. Allow them to wilt. Give it a stir and you have some of the most flavorful pork you’ll ever eat.
Ingredients
- 3 lbs pork shoulder cut into large cubes
- 5 lbs meaty pork bones
- 1 bunch mustard greens washed and chopped
- 1/2 cup ginger peeled and julienned
- salt to taste
- mushroom seasoning to taste
Instructions
- Add the pork and bones to a large pot. Fill with enough water to cover. Bring to a boil. Cover. Reduce the heat to medium low and simmer for 4 hours.
- Strain the meat. Allow the pork to cool for an hour. Pick out the bones and any cartilage. Save the pork stock you just made for future recipes.
- Add the pork into a large sauté pan over medium heat. Allow the pork to cook in its own fat for 30 minutes until browned.
- Season the pork with salt and mushroom seasoning to your liking. Stir in the ginger.
- Add the mustard greens to the top of the pork. Cover and allow the greens to wilt for 5 minutes.
- Stir in the wilted greens. Turn off the heat.
