Chinese Steamed Buns
My daughter, Amber, has a roommate from Japan who taught her how to make these. This was our first try. They are really fun to make and very delicious.
Recipe:
Sponge:
1/3 C AP flour
1/3 C lukewarm water
1 1/2 tsp instant yeast
2 tsp sugar
Stir together well, cover and let set for 30 minutes to 2 hours.
Dough:
1 1/2 C flour (half soft whole wheat, half AP)
2 tsp baking powder, divided
1/2 tsp salt
3 Tbs sugar
1 Tbs sesame oil
1/4-1/2 C milk
Add all but 1 tsp baking powder and milk to the sponge. Stir while adding enough milk to make a soft, sticky dough. Put out on floured counter and knead until smooth, about 5-10 minutes. Place in oiled bowl, cover and let rise approximately 3 hours. Drop out on counter, sprinkle with the remaining 1 tsp baking powder and lightly knead until baking powder is mixed in. Divide dough into 12 approximately 37 gram pieces. Shape them into balls, cover and let rest 10 minutes.
Sprinkle counter with a little flour, place a dough ball on the flour and sprinkle more flour on the top. Flatten dough ball with hand. With the rolling pin in between you and the dough, roll from the outside edge to the center with one hand while turning the dough with the other until you've rolled all the way around the ball. You want the middle to be thicker than the rest with the edges being thinner. You may need to roll around the ball more than once. You can finish stretching it with your hands. You want the disc to be about 4 inches. Place about 1-2 Tbs filling (below) in the center of the dough disk, while holding the disk in the flat of your non-dominant hand so your thumb can cover the top of the filling. With your dominant hand, grab one part of the edge and pinch a pleat towards the inside and begin to pleat the edge, turning the dough with your non-dominant hand while keeping the filling down with your thumb. Pleat the entire edge of the dough over the filling until the filling is completely encased in the dough. Pinch and twist the top to seal.
Place each bun on a square of parchment paper, cover and let rise 30 minutes. Meanwhile, prepare steam pan. Place as many buns as will comfortably fit in your steamer basket, leaving room for them to double in volume and stay on their parchment squares. Place a thin kitchen towel over the top, and then the lid. Steam for 10 minutes or until done on medium heat. Slowly remove lid and cloth and remove buns. They are ready to serve.
Filling:
6 oz ground pork
1 1/2 Tbs sesame oil
2 tsp soy sauce
2 tsp oyster sauce
3/4 tsp fresh ginger, chopped
1/8 tsp black pepper
1/4 tsp salt or more
2 oz mushrooms, chopped
1/2 C chopped cabbage
Mix the meat with the spices until well combined and then mix in the vegetables. You can substitute any vegetables you want for the mushrooms and cabbage.
Sponge:
1/3 C AP flour
1/3 C lukewarm water
1 1/2 tsp instant yeast
2 tsp sugar
Stir together well, cover and let set for 30 minutes to 2 hours.
Dough:
1 1/2 C flour (half soft whole wheat, half AP)
2 tsp baking powder, divided
1/2 tsp salt
3 Tbs sugar
1 Tbs sesame oil
1/4-1/2 C milk
Add all but 1 tsp baking powder and milk to the sponge. Stir while adding enough milk to make a soft, sticky dough. Put out on floured counter and knead until smooth, about 5-10 minutes. Place in oiled bowl, cover and let rise approximately 3 hours. Drop out on counter, sprinkle with the remaining 1 tsp baking powder and lightly knead until baking powder is mixed in. Divide dough into 12 approximately 37 gram pieces. Shape them into balls, cover and let rest 10 minutes.
Sprinkle counter with a little flour, place a dough ball on the flour and sprinkle more flour on the top. Flatten dough ball with hand. With the rolling pin in between you and the dough, roll from the outside edge to the center with one hand while turning the dough with the other until you've rolled all the way around the ball. You want the middle to be thicker than the rest with the edges being thinner. You may need to roll around the ball more than once. You can finish stretching it with your hands. You want the disc to be about 4 inches. Place about 1-2 Tbs filling (below) in the center of the dough disk, while holding the disk in the flat of your non-dominant hand so your thumb can cover the top of the filling. With your dominant hand, grab one part of the edge and pinch a pleat towards the inside and begin to pleat the edge, turning the dough with your non-dominant hand while keeping the filling down with your thumb. Pleat the entire edge of the dough over the filling until the filling is completely encased in the dough. Pinch and twist the top to seal.
Place each bun on a square of parchment paper, cover and let rise 30 minutes. Meanwhile, prepare steam pan. Place as many buns as will comfortably fit in your steamer basket, leaving room for them to double in volume and stay on their parchment squares. Place a thin kitchen towel over the top, and then the lid. Steam for 10 minutes or until done on medium heat. Slowly remove lid and cloth and remove buns. They are ready to serve.
Filling:
6 oz ground pork
1 1/2 Tbs sesame oil
2 tsp soy sauce
2 tsp oyster sauce
3/4 tsp fresh ginger, chopped
1/8 tsp black pepper
1/4 tsp salt or more
2 oz mushrooms, chopped
1/2 C chopped cabbage
Mix the meat with the spices until well combined and then mix in the vegetables. You can substitute any vegetables you want for the mushrooms and cabbage.
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| 2nd try - Much better looking |
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