Today she and I made pork buns. I used a premixed flour I got at H-mart. It's easy to work with and has performed well for me in the past. Here's what we filled them with:
Ground pork 1 lb.
1 cup pickled mustard greens (found this in Vietnamese store), diced finely
1/2 medium onion, diced finely
1 clove garlic, minced
1 tbs. freshly grated ginger
2 tbs. minced rau ram (or cilantro)
Stir fry vegetables until onion is translucent in a wok with about a tbs of oil. Add the pork and continue cooking until pork is completely cooked and beginning to brown just a bit. If there is a lot of juice, keep cooking until mixture is almost dry. Remove from heat and stir in the minced rau ram. Allow mixture to cool while you prepare the dough.
Fill buns and steam for 15 minutes. Serve with a little soy sauce/balsamic mixture (I do about 50/50) that you have sliced a green onion into. I'm going to take a few to work tomorrow for lunch--you can reheat easily in microwave.
My garden for the most part, continues to tank. The tomatoes are all wilting, the zucchini has been killed off by squash vine borer, and the cilantro went to seed in a New York minute. The peppers and Korean sesame have somehow survived. Oh, and the sunflowers I planted from seed are about 5' tall. I need to remember this next April.
It killed me to walk down the streets of Asheville and see thriving gardens that were probably watered with bong water. Lots of hippies in Asheville, but really good biscuits, hiking and beer too. More on this later with photos.