Chinese BBQ Steamed Buns

 With the temperatures Florida has been sporting lately, I reported it to hot to fire up the oven for baking. But there is more than one way to get the job done.  Having recently smoked a turkey, I used that as the filler with the proper seasonings.  I chopped the turkey with sauteed onion.  Then I added  a tablespoon of soy sauce, sesame oil and three tablespoon oyster sauce.  The house smelled divine.
Steamed Bun Filling
3 1/2 cups finely chpped turkey
1 large chopped onion, sauteed
1 Tbsp. soy sauce
1 Tbsp. sesame oil
3 Tbsp. oyster sauce
1/2 cup water mixed with 2 Tbsp. cornstarch

Now for the buns:
4 cups of flour,
a packet of yeast,
a tablespoon of sugar
1 3/4 cups warm water.

Put all ingredients into a medium bowl and stir to form ball.  This formed a firm but tender dough.  It was allowed to rest for an hour and rise.  I divided the dough into golf ball pieces.  I have a tortilla press and it came in handy for this job.  I wanted 3 inch size disks of dough.  In the middle of the dough I placed a teaspoon of the turkey mixture.  Then I pinched the edges of the dough in a pleated fashion while bringing it up like the neck of a cinched purse.  Pinched closed, I placed the formed buns in the bamboo steamer I had lined with cut banana leaves (from my yard).

The pasta pot was boiling on the burner adjacent to the gas grill on the outside deck.  I topped the pot with the bamboo steamer for fifteen minutes.  The buns were then ready to serve.  Also, the buns keep in the refrigerator for up to ten days and warm up in the microwave nicely.

There are more ways to make the daily bread than firing up the oven and heating the house in the dog days of summer!