Wade Truong is a lifelong Virginian, self-taught chef, and hunter. He's been in the New York Times and Garden & Gun. His passion for cooking and sharing food is the foundation of his obsession with the outdoors and the resources they provide. Truong said he believes every meal should be "enjoyed and celebrated, meaningful, and mindful."
This publication was funded by the Multistate Conservation Grant Program, a program supported with funds from the Wildlife and Sport Fish Restoration Program and jointly managed by the Association of Fish and Wildlife Agencies and the U.S. Fish and Wildlife Service.
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Lauri Patterson
Ingredients
Steamed Bun Dough Ingredients
- 4 cups all-purpose flour
- 1/2 tsp. salt
- 1 1/2 tbsp. plus 1/4 tsp. sugar
- 1 tsp. active dry yeast
- 1/4 cup of milk
- 1 tbsp. canola oil
- 1 tbsp. rice wine vinegar
- 1 tsp. baking powder
Filling Ingredients
- 2 lb. venison with pork fat (20 percent fat)
- 1/2 cup rehydrated mushrooms, minced (we used wood ears, shiitakes would also be fantastic)
- 2 bunches scallions, thinly cut crosswise
- 3 cloves garlic, minced
- 1.5-inch ginger, peeled, minced
- 2 shallots, minced
- 2 tbsp. salt
- 1 tbsp. soy sauce
- 1 tbsp. sesame oil
- 1 tbsp. rice wine vinegar
- 1 tbsp. crushed Szechuan peppercorns
Directions
- In a bowl, combine venison with all filling ingredients.
- Combine flour, salt and 1 1/2 tbsp. sugar. In a separate container, combine yeast, 1/4 tsp. sugar and 1 tbsp. tepid water; stir to dissolve. Combine dissolved yeast mixture with flour mixture in stand-up mixer bowl. Stir on low setting with dough hook. Add milk and oil, rice wine vinegar, and 1 cup tepid water.
- Work until a dough ball forms, adding flour or water in small amounts as needed to form a dough that is tacky but not sticky. Allow knead for 10 minutes.
- Place dough ball in lightly oiled bowl, cover with damp cloth, and let proof for two hours in a warm place. Then roll dough out of bowl onto a lightly floured surface. Punch down and sprinkle baking powder over dough, work into a ball, and let rest 10 minutes.
- Roll dough into a cylinder about 3 inches wide, then cut cylinder into coins about an inch thick. Place some filling in center of dough coins.
- Close coins by bringing dough up from sides and pinching over the top. Place parchment paper or wax paper under the bun before steaming. (The paper keeps buns from sticking to steamer.)
- Steam for 15-20 minutes until filling is cooked through. Serve and enjoy.
