This weekend was another lazy one. On Friday, I assembled the ingredients to make Chinese stuffed buns. It was the first time I had ever worked with yeast, and one batch of dough didn’t rise. The second batch rose better, and was stuffed and steamed to perfection. Due to time constraints, I could only let the dough rise for 45 minutes, about half the time recommended in the recipe. Oddly enough, it didn’t seem to make any difference.

The bun filling consisted of:

Minced chicken
Mushroom
Green onion
Garlic
Ginger
Chili paste
Oyster sauce
Soy sauce

The finished meal. The photo makes it look a little gnarly, but everything tasted great. Sides were sweet potato and saucy green beans. There were enough left over buns to provide for two lunches and dinners.

In an unrelated note, I found this photo V. tool of me on my last day of work. I look very excited about backing up files.