Chinese New Year!!

Hello all! Ok, so this is my first blog!!
For Chinese New Year I pulled some extra money and made chicken bao, shu mai, and miso soup for my boyfriend and I.

Heres the recipe for the chicken bao



Now, sadly I do not have pictures of the process, but it wasn't to difficult.

Bao Skin
I used a packaged bao mix that I got from Ranch 99. I'm sure you could find it at any Asian market

Bao Filling
I pretty much just made this up in my head, so I didn't measure much. Just use what feels right lol. I'll try to estimate.

1lb (give or take) Chicken thigh meat, cut into very small cubes
Corn starch
Soy sauce
Oyster sauce
Pepper
Salt
Dash sesame oil
Sugar
4 Finely chopped green onion
1 Can chopped bamboo shoots
1 Can Chopped water chestnut

Let sit at least 10 minutes


The Process

First, cut 12 3x3 pieces of wax paper
Then I mixed the dough according to the package and let it rest
Next I fried the chicken mixture in a little bit of oil until the chicken was just cooked. Next I cut and rolled out the dough according to the package. I rolled out the dough into small circles and put the filling in each wrapper. You can close up the bao any way you want. I haven't quite mastered the the "pretty" technique, so I just closed them up any 'ol way.
Now, all that's left to do is steam them for 20 minutes and enjoy!



Shu Mai




Ok, the ingredients aren't to much different the for the chicken bao. I also didn't do much measuring, but I'll try to estimate.

The Filling

1 pkg ground pork
1 can chopped water chestnut
1 can chopped bamboo shoots
4 chopped green onions
Soy sauce
Oyster sauce
Salt
Pepper
Sugar
Corn starch
Shitake mushrooms

1pkg round shu mai skins

You can let the mixture marinate if you like, but if your time pressed you don't have to.

The Process

Scoop up a little of the filling an put it in the middle of the shu mai wrapper. Kind of hold it in between your pointer finger and your thumb, and squish till the sides fold up and the filling pops out a little.

Steam for 20 minutes and enjoy!