Next at Home: Tour of Thailand: Practice Green Curry Buns

So time for the third bite of the first course of the menu and we have our first semiflop of this journey.  This is a steam bun, literally dough that is cooked by steaming filled with a mushroom and green curry mixture. 

I started by making the dough, flour, salt, sugar, baking powder, yeast, water and grape see oil.  The liquid plus the yeast got mixed together briefly in a mixing bowl while the rest of the dry ingredients got mixed together in a bowl.  Then everything combined in the mixer until a solid dough ball formed.  Then the whole mixture got set aside to rise for a couple of hours.

This is the completed dough.

Next it was time to work on the filling.  The green curry past included lemongrass, green onion, thai chile, shallot, garlic, basil, shrimp paste, galangal, green peppercorns, lime juice, fish sauce and coriander seeds.  Be sure to have some windows open with making this as the shrimp paste is POTENT!  I could smell the stuff before I even opened the box from Amazon.

The ingredients were all taken for a spin in the blender to make a paste.

Now it was time to finish the filing.  We have salt, coconut, the curry paste, lime and mushrooms.

I trimmed up the mushrooms and then sauteed them off in some canola oil.  Once cooked, the mushrooms were set aside for a couple minutes and then combined with the rest of the filling ingredients.

Now that the dough had had a chance to rise I rolled it out thinly and cut it into 3 inch rounds for the buns.

This is where the semi failure occurred, I couldn't get these little bastards to take a round shape with folds in them like the pictures and restaurants served them.  So this is what we ended up with with before going into my bamboo steamer for about 8 minutes.

Again, not at all what I was going for but all the awesomness was there.  Spicy, sweet, and sour all there and perfectly cut by the douginess of the bun.  I can't wait to actually get this right.