Fleishigs Uncut | Veal Steamed Buns With Chef Isaac

Get your steamer & rolling pin out we are ready to roll. Laugh and learn with the famous Chef Isaac Bernstein as he shows you how to make veal stuffed steamed buns. See what goes on behind the scenes to create all the magic that is Fleishigs Magazine. Bun Recipe Ingredients 70 grams canola oil 260 grams room temperature water 12 grams active dry yeast 580 grams bread flour 50 grams sugar 8 grams salt 3 grams baking powder 3 grams baking soda Directions Mix all ingredients using a mixer with a dough hook attachment or knead dough by hand until the dough is smooth. Form dough into a ball and place in a large oiled bowl, turning to coat. Cover with plastic wrap and let rise at room temperature for about 2 hours. Roll into 50-gram sized balls. Place the dough balls on a baking sheet and cover loosely with plastic wrap. Let dough rest for 30 minutes before continuing. Roll out dough balls into a 6x3-inch oval, spray with oil and form buns by folding circles into each other to create a taco-shaped bun. Line a large steamer rack or bamboo steamer with parchment paper and place inside a pot or wok. Add enough water to reach within 1/2-inch of the bottom of the rack, then bring to a boil. Reduce heat to a steady simmer. Place buns in the steamer—do not let the buns touch. Cover tightly and steam until buns are puffed and cooked through, about 10 minutes. Use tongs to transfer buns to a plate. Discard parchment paper and wrap buns loosely in damp kitchen towels to keep warm. Steam remaining buns in batches, adding boiling hot water to skillet as needed Quick Pickle 1 hothouse cucumber, sliced paper thin 2 tablespoons rice wine vinegar 1 Thai red chili, thinly sliced ⅓ cup chopped cilantro ¼ cup chopped scallions 1 tablespoon sugar 1 teaspoon kosher salt Combine all ingredients in a large jar. Marinate in the fridge for 30 minutes. Store, covered in fridge until ready to serve