Feb 2, 2012

steamed buns

Chinese New Year is here! Kate has been very excited. This is her year - the Year of the Dragon. Although we missed the massive cleaning that is supposed to take place fifteen days before the start of the New Year, we can still celebrate with some traditional Chinese fare, as well as, perhaps, some not so traditional ones. 

If you do not have Bryanna Clark Grogan's Authentic Chinese Cuisine, I trust by next Chinese New Year it will be on your shelf. It makes vegan Chinese cooking versatile and complete. 

My kids love Steamed Buns and so this was on top of their list. Well, I wound up not steaming them because ... uh, I didn't want to. Bryanna said it was okay to bake them, so I did. They were filled with a curry 'chicken', for which the recipe is also in her book. Although I had made dozen and a half of the buns the day before so I wouldn't have to cook the following day's lunch, by morning two-thirds of the buns were gone. It must have been that Dragon, I am sure, who had been quite hungry after 12 years of slumber. 
Or my kids.

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