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.
  • 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:

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  • elgourmand 7 years ago
    Nice dim sum combo. A deluxe version to be sure but why not go first class. Thanks for the post. RJ
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  • joe1155 7 years ago
    A very tasty soubding vegetarian version...NICE!
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