CHINESE WHITE BUN RECIPES
CHINESE STEAMED BUNS RECIPE | ALLRECIPES
Here's some yummy, Chinese dim sum you can make, either plain without meat fillings, or with meat fillings. 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. You may use milk in place of the warm water if you wish.
Provided by Carol chi-wa Chung
Categories Bread Yeast Bread Recipes
Total Time 4 hours 0 minutes
Prep Time 30 minutes
Cook Time 30 minutes
Yield 24 steamed buns
Number Of Ingredients 10
Steps:
- Mix together yeast, 1 teaspoon sugar, 1/4 cup flour, and 1/4 cup warm water. Allow to stand for 30 minutes.
- Mix in 1/2 cup warm water, flour, salt, 2 tablespoons sugar, and vegetable oil. Knead until dough surface is smooth and elastic. Roll over in a greased bowl, and let stand until triple in size, about 2 1/2 to 3 hours.
- Punch down dough, and spread out on a floured board. Sprinkle baking powder evenly on surface, and knead for 5 minutes. Divide dough into 2 parts, and place the piece you are not working with in a covered bowl. Divide each half into 12 parts. Shape each part into a ball with smooth surface up. Put each ball on a wax paper square. Let stand covered until double, about 30 minutes.
- 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. Transfer as many buns on wax paper as will comfortably fit onto steam-plate leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 44.4 calories, CarbohydrateContent 8.4 g, FatContent 0.7 g, FiberContent 0.4 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 35 mg, SugarContent 1.2 g
CHINESE STEAMED BUNS WITH BBQ PORK FILLING RECIPE | ALLRECIPES
This is a simple recipe for Char-Siu Bau. 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.
Provided by Carol chi-wa Chung
Categories Bread
Total Time 9 hours 40 minutes
Prep Time 50 minutes
Cook Time 50 minutes
Yield 24 steamed buns
Number Of Ingredients 8
Steps:
- Mix together pork, barbecue sauce, shallots, flour, chicken stock, soy sauce, oil, and sugar. Chill in refrigerator for at least 6 hours.
- Preheat grill for medium heat and lightly oil the grate. Cook the pork until an instant-read meat thermometer reaches 145 degrees F (63 degrees C). Allow to cool; shred or finely chop the meat.
- Prepare dough for Chinese Steamed Buns (see footnote).
- Shape dough into balls. Roll each out into a circle, (like won-ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seam-side down onto wax paper squares. Let stand until doubled, about 30 minutes.
- 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. Transfer as many buns on wax paper as will comfortably fit onto steam-plate, leaving 1 to 2 inches between the buns. At least 2 inches space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
- REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
Nutrition Facts : Calories 28.1 calories, CarbohydrateContent 2.7 g, CholesterolContent 4.4 mg, FatContent 1.1 g, ProteinContent 1.7 g, SaturatedFatContent 0.3 g, SodiumContent 109.4 mg, SugarContent 1.9 g
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