Dim sum, do-it-yourself style
Whenever we make a trip down to Toronto's original Chinatown, my husband always makes a beeline for the Chinese bakery that makes his favourite pork buns. He's not alone.
The store has been there for some 40-odd years and there is always a lineup out the door. I like pork buns as much as the next person, but I'm always a bit suspicious of the alarming red colour of the meat.
When I was looking up recipes for this, I came across a number that said to add red food colouring to the marinade.
We've talked about food colouring and food additives in the past on Planet Green, and it seems to me that this is something that you just don't need to ingest.
There is no question that the pork inside the buns isn't going to look the same as what you get at the Chinese takeaway, but in this case, I think that's a good thing.
You have to make the meat filling, then the dough for the buns and then the filling, but don't let the three parts to this recipe put you off making it. It really is quite easy and it makes a lot of fabulous buns.
I cut the recipe in half and we will get two meals out of it. Like all yeast doughs, it just takes a bit of time and organization.
You can make all three components in advance and then just assemble the buns when you are ready. I started with a recipe from one cookbook and then found another one I liked better while the pork was marinating, so I just mashed the two recipes together, and it worked pretty well.
Related Post: Make Your Own Takeout Food: Spring Rolls Recipe
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