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  • Kineske Zemicke Na Pari Steamed Buns

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    Harold Clay
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    This document provides a recipe for traditional Chinese steamed buns, or zemicke na pari, made in a Balkan style. The recipe includes instructions for making the dough with flour, water, sugar, yeast and baking powder. The filling is made by sautéing minced pork, mushrooms and onions with soy sauce and oyster sauce. The dough is formed into balls, filled, and wrapped into rounds which are steamed for 10-15 minutes until cooked through. The steamed buns are served warm with vegetables or salad.

    Original Description:

    kineske okruglice

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    This document provides a recipe for traditional Chinese steamed buns, or zemicke na pari, made in a Balkan style. The recipe includes instructions for making the dough with flour, water, sugar, yeast and baking powder. The filling is made by sautéing minced pork, mushrooms and onions with soy sauce and oyster sauce. The dough is formed into balls, filled, and wrapped into rounds which are steamed for 10-15 minutes until cooked through. The steamed buns are served warm with vegetables or salad.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    8 views2 pages

    Kineske Zemicke Na Pari Steamed Buns

    Uploaded by

    Harold Clay
    This document provides a recipe for traditional Chinese steamed buns, or zemicke na pari, made in a Balkan style. The recipe includes instructions for making the dough with flour, water, sugar, yeast and baking powder. The filling is made by sautéing minced pork, mushrooms and onions with soy sauce and oyster sauce. The dough is formed into balls, filled, and wrapped into rounds which are steamed for 10-15 minutes until cooked through. The steamed buns are served warm with vegetables or salad.

    Copyright:

    © All Rights Reserved
    Download as PDF, TXT or read online from Scribd
    Flag for inappropriate content
    of 2

    Autor: zimbet

    Kineske zemicke na pari (steamed buns)


    Volim kinesku kuhinju pa sam danas resila da isprobam neki recept,u stvari
    izmiksala sam par recepata da bih dobila nesto po svom ukusu ,i odusevljena
    sam ukusom.Ovo su tradicionalne kineske steamed buns,ili testo punjeno
    nadevom kuvano na pari.Naravno sve improvizovano u balkanskom stilu :)
    Sastojci
    Testo ( dovoljno za 12 lepinjica)
    3 solje brasna
    1 solja tople vode
    1 kasika secera
    1/2 kasike suvog kvasca
    1/2 kasike praska za pecivo
    1 kasika shortening (ja nisam imala pa sam
    zamenila sa 1 kasikom margarina)

    Fil
    2 kasike ulja
    1 mladi luk
    1 cen belog luka
    300 g svinjskog/govedjeg/pileceg mesa ( ja sam koristila 2 vece krmenadle
    2 kasike soja sosa
    2 kasike oyster sosa ( moze i ne mora)
    1 kasika secera
    1 kasika gustina/cornstarch rastvorena u 2 kasike vode
    3-4 vece pecurke( ja sam imala shitake,ali mogu i bilo koje druge)

    Priprema
    1. U manjoj posudi sipati toplu vodu, secer, kvasac i promesati.Ostaviti 10-tak minuta da
    kvasac nadodje.U vangli pomesati brasno sa praskom za pecivo, i tome dodati nadosli
    kvasac i kasiku margarina.
    2.Zamesiti glatko testo i ukoliko je potrebno dodati malo hladne vode dok se svo brasno
    ne poveze.Testo treba da bude malo tvrdje zameseno.
    3.Ostaviti testo pola sata prekriveno providnom folijom da nadodje.
    4.Sitno iseckati luk i pecurke. Meso iseckati na tanke rezance ili na sitne kockice.
    5.Na zagrejanom ulju karamelizovati kasiku secera, dodati luk i malo proprziti. Dodati
    kockice mesa i proprziti dok ne izgube roze boju ,dodati pecurke ,soja sos, oyster sos i
    malo soli (ali ne previse jer je sos vec slan). Proprziti jos malo i na kraju umesati
    cornstarch rastvoren u malo vode.
    6.Fil staviti sa strane da se ohladi.
    7.Nadoslo testo razviti u valjak i podeliti na 12 jednakih delova (loptica).Svaku lopticu

    www.coolinarika.com

    Kineske zemicke na pari (steamed buns)


    razvaljati u krug ,premazati blago ivice vodom i filovati.
    8.Svaki krug filovati sa kasikom fila (ili malo vise, zavisno od toga koliko fila imate) i
    pravljenjem faltica zatvarati krug po nakvasenim ivicama.
    9.Napravljene zemicke pokriri krpom i ostaviti da malo narastu.
    10.Ukoliko imate serpu za kuvanje na pari koristite to, a ako ne sami improvizujte
    steamer.Ja sam koristila najvecu serpu ,na njeno dno stavila sve kasike i viljuske koje
    sam imala u kuci, sipala vodu tako da escajg malo viri iznad povrsine vode i stavila da
    voda prokuva.Kada je voda provrila smanjiti vatru na srednju temperaturu, dodati
    kasiku sirceta u vodu da bi zemicke bile bele i staviti veliki tanjir na escajg ,tako da ga
    voda ne dodiruje.
    11.Iseskati pek papir na kockice malo vece od zemicki i svaku uviti u papir.Redjati ih na
    tanjir tako da se ne dodiruju direktno ,ili da izmedju njih bude sloj papira kako se ne bi
    lepile jedna uz drugu.Poklopiti serpu poklopcem i kuvati na pari oko 10-15 minuta ,ili
    dok zemicke ne budu gotove.
    12. Sluziti toplo uz omiljeno povrce ili salatu.
    2. Presek
    Posluivanje
    Napravljene zemicke se mogu zamrznuti i kasnije kuvati,s tim sto bi ih tad trebalo malo
    duze kuvati na pari,oko 15-20 minuta.

    www.coolinarika.com

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