19 years and counting ….
Funny how the time slips by so fast, isn’t it? One minute you are walking along minding your own business and the next minute you are wham! head over heels in love with a man who is just not that in to you.
Well, at least not until you got him drunk on Irish coffees and kept him that way until he succumbed to your wildly Irish ways.
19 years later … he is still here by my side, cooking and feeding our family with so much more than food.
I have just finished judging the finals of the annual Blog Awards, and honestly, bloggers out there, hats off to you all. The very best part of blogging, aside from meeting lots of new friends right here on this blog and then in real life, is discovering all the new voices and talent behind so many new (and old) Irish blogs.
I had some real favourites this year and I can’t wait to see who cleans up at the awards ceremony in a few weeks. Best of luck to you all!
Now, on to the crux of the matter.
A recipe for these excellent little balls of dough stuffed with even more excellent spoonfuls of shredded Oldefarm pork and vegetables.
- For the buns
- 2¼ tsp dry active yeast
- 240 ml milk
- 1 Tbsp oil
- 700 g flour
- ½ tsp salt
- 3 Tbsp sugar/honey
- For the filling
- 450 g shredded (cooked) pork (or could use ground (raw) pork too.
- 250 g shredded cabbage
- 1 carrot, diced small
- 1 onion, diced small
- 1 Tbsp sugar
- 1 Tbsp Sesame oil
- 1 Tbsp Shaoxing rice wine
- 1 tsp grated ginger, fresh
- 2 green onions
- 4 garlic cloves
- First .. for the buns
- Heat the milk and oil in a pot until it is lukewarm. Pour the mixture into a bowl. Sprinkle the yeast over the liquid and let it sit for 8 to 10 minutes – this helps activate it.
- Sift the flour, salt, and sugar together in a bow.. Add the yeast liquid into the flour, mixing with a fork. Once all the liquid has been poured in, knead for 15 seconds until the dough comes together. Do not overwork the dough – or it will become chewy.
- Turn the dough out onto a floured surface and knead until smooth, 4 to 5 minutes max. Place the dough in a large, greased bowl, cover, and let it sit for 1 to 2 hours, or until doubled in size.
- When the dough is almost done with its rise, sauté it all together in a pan the ingredients for the filling — pork, vegetables, sugar, soy sauce, sesame oil, rice wine, ginger, green onion and garlic.
- Next, punch down your risen dough. Turn it onto a floured surface again and knead for just a few strokes.
- Cut off a ping pong ball-sized piece of dough and roll into a 3″ diameter flat circle.
- Place about a tablespoon of the pork mixture into the circle and fold the dough up around the filling, pinching and pleating until the top is sealed. It doesn’t have to be perfect
- Place the finished buns on a baking sheet and cover with a damp towel to keep them from drying out as you fold the others.
- Fill a wok (or pot or rice cooker, depending on what you’re using) with about an inch or two of water and bring the water to a simmer over medium heat. After the water has begun to simmer, set the basket over the water, covered, and steam for about 15 minutes, or until buns are resilient when touched and the filling inside is cooked.
- Make sure to refill the water between batches, as it will likely evaporate during the boiling. You may also need to adjust the heat to low as the water boils — a low simmer is all you need.
We did lightly pan fry ours right after steaming, in a toasted sesame oil, and served it with a Korean dipping sauce – a staple here at ChezWise … and Jack, our nine-going-on-nineteen son, can make it with ease.
It is delicious. Give it a try.
Korean dipping sauce
When planning a meal around here, the sauce always has a big role to play in the end result. When we come across a sauce loved by the whole family we tend to keep a jar of it on hand in the fridge and that way, when trying to feed a hungry brood in a hurry, there is one less thing to make. This dipping sauce can be used as a favourite sauce served alongside a plate of wontons, poured over a delicious fried rice or noodle dish, or as the perfect accompaniment to seafood pancakes.
What you will need
236 ml [1 cup] soy sauce 129 ml
115 ml [1/2 cup] water
1 Tbsp brown sugar/honey
1 pinch black pepper
1 tsp garlic, minced
1 tbsp sesame seeds
1 tbsp concentrated vinegar (Essig essence)
2 green onions, chopped
2 chili peppers
1 tsp cayenne pepper
1 tsp toasted sesame oil
How to prepare
Mix all ingredients together in a bowl.
Store in the fridge in a jar with a tight seal for weeks on end.
We use this sauce a lot here at home. We have basted roasting chickens with it, dipped dumplings in it and it is also an excellent choice for drizzling over a bit of fresh salmon sashimi if you are fortunate enough to have it on hand.
Anyway … it has not all been a bed of roses guys n’ dolls … and there have even been a few times where neither of us knew which way was up or which country we were headed to next.
But we have hung in there and are still working out our differences – every single day of our version of this wedded bliss. We wouldn’t have it any other way. Would you?
A quick reminder for those of you who have been following along … this is how loaded our special day really is.
September 30th was the day we met, the day we got married, the day we opened our restaurant, the day we brought Jack home to live with us and the day we closed our restaurant right before moving back home to Europe.
We have kept it fairly uneventful since then … but I always have a feeling that something significant will happen on this special day.
Another week awaits us and this one brings a new month rolling in with cooler breezes.
Thanks for tuning in x
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I am a native Galway girl that seems to be drawn to professions that rhyme with 'err'. Writer, Mother, Restauranteur, Wedding Planner, Dishwasher, Grass cutter, Cocktail maker. I suppose you could say I am a well rounded entrepreneur.
You can find me here
About the Chef
You can't find the Chef here.
You might as well just come visit.
He prefers face to face communication.
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