H MART STEAMED BUNS RECIPES

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CHINESE STEAMED BUNS RECIPE | ALLRECIPES



Chinese Steamed Buns Recipe | Allrecipes image

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

1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1?½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

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

KEN HOM'S FOOLPROOF STEAMED BUNS RECIPE



Ken Hom's Foolproof Steamed Buns recipe image

These fluffy and light Chinese steamed buns are a popular dish throughout China. Fill with lip-smacking crispy duck and plum sauce or slow cooked pork.

Provided by Ken Hom

Yield Makes about 18

Steps:

  • Combine the warm water and yeast and allow to sit in warm place for 2 minutes. The mixture should become slightly foamy. Add the sugar and the oil. Now combine the yeast mixture with the flour in a large bowl or alternatively, in a food processor, and mix until you have a smooth dough. Meanwhile, cut out 18 x 6cm (2½ in) squares of greaseproof paper.

    Take the dough out of the bowl and knead it for a few minutes on a floured board. If it is still sticky, dust lightly with a few tablespoons of flour. Then form it into a roll about 45cm (18in) long and about 5cm (2in) wide. Take a sharp knife and cut the roll into equal segments. There should be about 18 pieces. Take a segment of dough and work it in the palm of your hand until it forms a smooth ball. Put the ball on a greaseproof paper square. Do the same with the rest of the pieces of dough, and put them, together with their paper bases, on heatproof plates. Cover the buns with a large sheet of baking parchment or greaseproof paper and then with a damp tea-towel, and let them rest for about 30 minutes in a warm place. After this period the buns should have doubled in size.

    Next set up a steamer, or put a rack into a wok or deep pan, and fill it with 5cm (2in) of water. Bring the water to the boil over a high heat, then carefully lower the plate of buns into the steamer or on to the rack (you may need to do this in batches). Turn the heat to low and cover the wok or pan tightly. Steam over a high heat for 15 minutes.

    The steamed buns are now ready to be served with Crispy Sichuan Duck (recipe on page 176 of Ken Hom's Complete Chinese Cookbook), Beijing (Peking) Duck (page 182) or Tea-smoked Duck (page 183). Alternatively you can let them cool, then pack them into a plastic bag and freeze them. Be sure to thaw them completely before reheating. The best way to reheat them is to cover them with clingfilm and warm them in a microwave oven.

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