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Home / Recipe: Tasty Steamed Buns

Recipe: Tasty Steamed Buns

Steamed Buns. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Known as 包子 (baozi) in Chinese, the steamed bun literally translates to "a little package"— at its core, it's a humble bread house that welcomes whatever your heart desires to stuff into it and can.

Steamed Buns While the dough is simple, it can be tricky to make with perfect results. While these Steamed Red Bean Buns only took a few attempts to test, I've been preparing for years with all of my mantou recipes! Traditional Chinese steamed buns or mantou (馒头) is one of the most popular steamed bun recipes in Chinese food. tastyfoodidea.blogspot.com - You can cook Steamed Buns using 27 ingredients and 8 steps. Here is how you cook it.

Ingredients of Steamed Buns

  1. It's of A. For the buns.
  2. You need 265 ml of water.
  3. Prepare 25 ml of vegetable/corn oil.
  4. It's 50 g of sugar (1/4 c).
  5. You need 500 g of any low protein flour (7-9%).
  6. Prepare 1 1/4 tsp of double acting baking powder.
  7. You need 1 1/4 tsp of dry instant yeast.
  8. You need of B. Filling 1 - vegetarian.
  9. You need 400 g of bok choy - finely chopped.
  10. You need of (Mix with 1/4 tsp of fine salt).
  11. Prepare 100 g of fresh shiitake mushrooms.
  12. Prepare of (Washed. Drained. Finely chopped).
  13. You need 1 tbsp of soy sauce.
  14. You need 3 tbsp of sesame oil.
  15. You need Dash of ground white pepper.
  16. It's to taste of Salt or chicken cube/granules.
  17. It's of B. Filling 2 - chicken char siu.
  18. Prepare 350 g of (or more) chopped chicken char siu.
  19. Prepare of (Char Siu recipe on previous post).
  20. It's 3 tbsp of finely chopped yellow onion.
  21. Prepare 3 tbsp of cooking oil.
  22. You need 3 tbsp of oyster sauce.
  23. It's 3 tbsp of corn flour + 3 tbsp water.
  24. It's 2 tbsp of castor sugar.
  25. It's 2 tbsp of chinese cooking wine.
  26. Prepare 1 tbsp of sesame oil.
  27. You need 1 tbsp of dark soy sauce (or 2 tbsp - adjust).

Those stuffed steamed buns are called as Baozi in Chinese (Bao Buns) and those without fillings are called as mantou. Mantou (馒头) is a basic staple in northern part of China and served in every places of China not just the northern part. In the other parts of China, Mantou is mostly served as breakfast in restaurants and food carts. The best recipe I have tried is Momofuku's Steamed Buns.

Steamed Buns step by step

  1. A. For the buns - Place ingredients in A (according to the order listed) into a bread maker. Use dough setting to knead & proof the dough. Note: this recipe here uses chicken char siu as filling; authentic taste of hawkers/restaurants steamed buns..
  2. If Bread Maker is Not Available, knead dough by hand. Combine flour, baking powder, yeast, sugar in a large mixing bowl. Whisk dry ingredients until well mixed. Make a well in the flour mixture, add water & oil. Mix well & knead to form a dough. Transfer dough onto a lightly floured surface. Knead until an elastic and smooth dough is formed (around 15-20mins). Then let rise for 1 hour..
  3. B. Filling 1. Vegetarian - combine the finely chopped bok choy with 1/4 tsp of salt. Allow to sit for 15mins at room temperature. Then divide it into 3-4 batches. Place each batch in the middle of a large muslin cloth & squeeze out its water content. Discard water or use this Pok choy water can be used to make green buns. Repeat the same with the remaining portions of the bok choy. Mix the rest of the filling ingredients into the squeezed bok choy until combined. Set aside..
  4. B. Filling 2. chicken char siu - in a frying pan, heat up cooking oil, sauté the onion until fragrant. Add chopped char siu & stir fry for 1-2mins until well mixed. Add in cooking wine, oyster sauce, sesame oil, sugar, dark soy sauce. Stir to mix for few minutes. Add corn flour mixture. Mix until well combined and all turn thick & sticky. Taste filling & adjust accordingly but do not worry about strong seasoning as buns are plain in taste..
  5. Note: this recipe yields 16 small buns. When the dough is ready, divide into 16 portions. Each weighing around 50g. Flatten each dough. Wrap 1-2 tbsp of filling inside each rolled dough. Repeat the rolling & wrapping steps with the rest of the dough & filling. wrap each bun up neatly & lightly shape/roll into round ball. Avoid pressing buns hard when rolling them into smooth balls. Place each bun on each paper cup liner or a small piece of baking paper with its seam sides down..
  6. Rest the buns in warm mist for 40mins or until the dough look puffy..
  7. In the meantime, prepare the steamer- set water to boil for steaming later. Steam bun over medium heat for abt 15-20mins until done. The steaming time varies if multiple layers of buns are steamed. The layer that is closest to direct steam will take lesser time to cook (around 15mins). When ready, remove the buns from the steamer & serve warm..
  8. Left over can be refrigerated or kept in the freezer with cling wrap & cover. Allow buns to cool completely at room temperature before freezing. Wrap each bun in small bag before storing in the freezer. To consume, steam until hot & serve. Alternatively, refrigerated buns can also be microwaved for 15-30sec..

While the Chinese have been making mantou —steamed bread dough—forever, America's obsession with the buns can be credited to David Chang. Steamed Buns Traditional Chinese steamed buns are round in shape with an enclosed filling, either with char siu pork or a traditional ground pork mixture with slices of Chinese lap cheong sausage and boiled egg. Steamed buns can also be made plain, i.e. without any filling. Pillowy soft steamed buns filled with a sweet, savoury saucy pork filling. Homemade Chinese Pork Buns are truly just like the ones you swipe off the dim sum trolleys.