Simple Way to Prepare Speedy 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.

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. This Chinese Steamed Bun recipe has a meat and vegetable filling.

Hey everyone, it is me again, Dan, welcome to my recipe page. Today, I will show you a way to prepare a special dish, steamed buns. One of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

Steamed Buns is one of the most well liked of current trending foods on earth. It's simple, it's quick, it tastes yummy. It is enjoyed by millions daily. They are fine and they look fantastic. Steamed Buns is something which I've loved my entire life.

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.

To get started with this recipe, we must first prepare a few ingredients. You can cook steamed buns using 27 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Steamed Buns:

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

The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. How to make Chinese Steamed Bun Recipe - Step By Step The first step is to make the dough, mixing in warm water, yeast, sugar and cooking oil.

Instructions to make Steamed Buns:

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..

In the photo below, the dough was sticking to the side of the bowl, we added another tablespoon of flour. Steamed buns: pockets of steamy goodness, just waiting for you to fill them with tender meats, pickled vegetables, fresh herbs, and ooey-gooey sauces. In a bowl, whisk together the water, yeast, and sugar until the yeast dissolves. Use a multitray bamboo steamer so you can cook all the buns at one time. To make them up to two months ahead, fill the dough, and freeze unsteamed buns on a tray in the freezer before placing them in a freezer-safe zip-top plastic bag.

So that is going to wrap this up for this special food steamed buns recipe. Thank you very much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!