Chinese Steamed Buns
From hopscotch 13 years agoIngredients
- Chinese bun Dough shopping list
- 1 1/4oz package active dry yeast (2 1/4 teaspoons) shopping list
- 1 teaspoon granulated sugar shopping list
- 1 cup lukewarm water (105-115F) shopping list
- 3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand) shopping list
- mushroom marinade (was Chinese roast pork) shopping list
- 2 tablespoons hoisin sauce (mine had no added oil or fat) shopping list
- 1 tablespoon chili sauce (again, mine had no added oil or fat) shopping list
- 1 tablespoon rice wine or dry sherry (I omitted this with no problem) shopping list
- 1 tablespoon low-sodium soy sauce shopping list
- 1 tablespoon minced scallion (white part only) shopping list
- 2 garlic cloves, minced shopping list
- One 1/2" piece pared fresh ginger root, minced (I grated mine cause I hate shopping list
- chopping) shopping list
- 6 oz portabella mushroom caps (was 1 pound, 4 oz pork loin) shopping list
- Steamed buns with Dipping Sauce shopping list
- (the original called for 1 t of oil -- in a nonstick pan???) shopping list
- 1/4 medium red bell pepper, finely diced (I'd use more next time.) shopping list
- 2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon for dipping sauce) shopping list
- 1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce) shopping list
- Marinated mushrooms from above recipe shopping list
- 1/4 cup whole water chestnuts, finely diced shopping list
- 1 tablespoon hoisin sauce shopping list
- 1 tablespoon all-purpose flour shopping list
- bun dough (see above recipe) shopping list
- 3 tablespoons low-sodium soy sauce shopping list
- 1 teaspoon white vinegar shopping list
- 1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow shopping list
- small amounts of oil for flavoring. I used some of my chili sauce instead, shopping list
- but then ended up not using the sauce cuz I didn't need it) shopping list
- Chopped cilantro for garnish shopping list
How to make it
- Chinese Bun Dough
- In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir until yeast dissolves.
- Let stand 10 minutes or until foamy.
- In large bowl or in food processor, combine flour and yeast mixture and mix well, or process 1 minute.
- If mixing by hand, sprinkle work surface with the reserved 1 tablespoon flour;
- turn dough out onto work surface and knead until dough is smooth and elastic, about 10 minutes.
- Spray large bowl with nonstick cooking spray; place dough in bowl.
- Cover loosely with plastic wrap or a damp towel, and let rise until dough triples in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
- Will keep 3 days in the refrigerator and up to 2 months in the freezer.
- Mushroom Marinade (was Chinese roast pork)
- To prepare marinade, combine hoisin and chili sauces, wine, soy sauce, scallion, garlic, and ginger in bowl.
- Clean mushroom caps, and place top down on shallow dish. Spoon mixture into top, and allow to marinate for a few hours. (I just let mine sit while my dough was rising.)
- Steamed Buns with Dipping Sauce
- In large non-stick saucepan, add bell pepper, scallions, and garlic, and cook, stirring constantly, until peppers are soft, 5-8 minutes.
- Chop mushrooms (the pieces need to be fairly small to go in the dumplings) and add, with marinade, to peppers.
- Add water chestnuts and hoison sauce;
- cook until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate until ready to use.
- Sprinkle work surface with flour. Turn bun dough out onto prepared surface, knead 1 minute and roll into a log, about 16" long and 1 1/2" wide.
- Cut dough into 16 equal pieces and roll each into a ball.
- Flatten each ball with the palm of your hand into a 3" diameter circle.
- Place a heaping teaspoon of filling mixture in center of each dough round, and gather up edges to enclose filling, twisting edges together and pressing to seal.
- Repeat with remaining dough and filling, covering buns with plastic wrap.
- WARNING:
- This takes a little practice, so I'd recommend that you plan on
- *not* serving the first 2 or 3 you make to company. =-)
- Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
- Place in large shallow saucepan or wok; add 2" water, cover and bring to rolling boil.
- Arrange 8 of the buns at least 1" apart on prepared steamer
- rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
- Repeat with remaining buns, adding water to pan as necessary. (I did this in my Black and Decker steamer, which only allowed for 4 dumplings at a time. I filled the water to the highest water mark, refilling after steaming 8 dumplings.)
- Meanwhile, prepare dipping sauce:
- In small bowl, combine soy sauce, 1 tablespoon water, the reserved scallions, the vinegar, the reserved garlic, and the hot chili oil, if using; sprinkle with cilantro, if using.
- Serve freshly steamed buns immediately, with dipping sauce on the side, or cool and freeze for later use. (To reheat, thaw until soft and steam until warmed through, 5 minutes.)
- Enjoy! The recipe also says that you can use other veggies and sauces -- try
- chopping up your favorite ff Chinese dish and making it into a filling!
- url: http://www.chinatownconnection.com/chinese-steamed-buns-recipe.htm
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