STEAMED PHOENIX BUNS RECIPES

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BEST STEAMED BUNS RECIPE - HOW TO MAKE CHINESE BAOZI AT HOME



Best Steamed Buns Recipe - How To Make Chinese Baozi At Home image

Take this recipe for soft, fluffy Chinese steamed buns and run with it! Fill the versatile dough with savory meats or sweet mixtures of your choosing and steam away!

Provided by June Xie

Categories     weeknight meals    winter    meat    steamed

Total Time 4 hours 40 minutes

Prep Time 25 minutes

Cook Time 0S

Yield 1 dozen

Number Of Ingredients 39

2 tbsp.

cornstarch

6 tbsp.

water

1 tbsp.

sweetened condensed milk or honey

3/4 c.

milk, divided

1 tsp.

instant yeast

3 1/3 c.

all-purpose flour

3/4 tsp.

kosher salt

1 1/4 c.

finely shredded cabbage

1 tsp.

kosher salt

1 lb.

ground or minced pork

1/4 tsp.

five spice

1/2 tsp.

ground Szechuan peppercorns

1/4 tsp.

ground coriander

1/4 tsp.

ground white pepper

1/2 tsp.

freshly ground black pepper

1/2 tsp.

MSG (optional)

1/2" ginger, finely minced

2

cloves garlic, finely minced

1/4 c.

finely chopped chives or green onions

2 tsp.

low-sodium soy sauce

1 tsp.

toasted sesame oil

2

large carrots, shredded

8 oz.

firm tofu or fish cakes, finely diced

1" piece fresh ginger, grated

1

large clove garlic, grated

2

green onions, thinly sliced

3 tbsp.

miso

1/2 tsp.

freshly ground black pepper 

1 tbsp.

gochugaru or 1/2 tsp. ground cayenne

1 tbsp.

toasted sesame oil

1 tbsp.

toasted sesame seeds

1 c.

dried adzuki beans, soaked overnight

1/2 tsp.

kosher salt

2/3 c.

granulated sugar

1/4 c.

Chinese black vinegar 

4 tsp.

toasted sesame oil

1 tsp.

finely minced fresh ginger (optional)

1/2 tsp.

granulated sugar

Pinch kosher salt

Steps:

  • Make the dough: In a small pot over low heat, whisk together cornstarch and water. Cook until thickened, 1 to 2 minutes. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated. Let mixture cool to a lukewarm temperature, then whisk in yeast. Heat remaining ½ cup milk until simmering. In a large mixing bowl using chopsticks or a fork, combine flour, salt, and hot milk until a very shaggy mixture forms. Stir in cornstarch-yeast mixture, and work dough with your hands until cohesive and no dry spots remain, about 5 minutes. Cover bowl and let dough stand for 30 minutes.  Gently deflate dough and gently pick up one edge of the dough and pull lightly to fold it toward the opposite edge. Repeat this stretch and fold motion around the bowl, about 4 folds total, then flip dough upside down so that the smooth side is facing up. Let rest another 30 minutes. Repeat stretch and fold two more times, resting about 30 minutes after each fold. Meanwhile, make your filling of choice. Optionally, make the savory dipping sauce: Stir together all sauce ingredients in a small bowl until well combined. When ready to assemble buns, cut dough into 12 equal pieces. Working with one piece at a time, roll each dough into a 6” round on a lightly floured surface, rotating the dough frequently and taking care to roll edges out thinner than the center of the dough.  Place a portioned meatball or 2 tablespoons of filling in the middle of the round, then pleat edges together. Using your thumb, middle, and index finger of your dominant hand to hold all the pleats in one spot while the other hand "feeds" the dough into the fold: gather and pinch together ¾” of dough, repeating this motion all around the edge of the round, between 12 and 15 pleats total. Gently twist counter clockwise to create a swirl pattern with your pleats, then pinch to firmly seal the pleats together.
    Fill a large pot with 2 cups of cold water, then lay a steamer basket lined on top.  Cut twelve 3" squares of parchment, then place buns on prepared parchment inside the steamer, spaced about 2” apart. Let rise, uncovered, until the dough increases about 50% in size and springs back very slowly when poked, about 30 minutes to 1 hour. Cover the pot with a lid lined with a paper towel (to trap condensation), then turn heat to medium. Once water is up to a boil, reduce heat to low and steam buns for 10 minutes. Turn off heat and let stand with lid on for 5 minutes more. Remove the lid and let buns cool until safe to touch.  Serve with dipping sauce, if desired. In a large bowl, toss cabbage with salt until well combined. Let sit for 10 minutes. Add all remaining pork filling ingredients and stir mixture in one direction until a smooth paste forms.  On a plate or tray lined with parchment, portion mixture into 12 meatballs and transfer to the freezer t0 chill for 30 minutes, until semi-firm. In a large bowl, stir all ingredients together until well-combined.  Transfer to the refrigerator and chill while dough is resting.  Rinse and drain soaked beans. In a medium pot over medium heat, combine beans with 2 cups water and salt and bring to a boil. Lower heat to a simmer and let cook until beans are tender and begin to split, about 30 minutes. Drain and reserve cooking liquid.  Return pot with beans to medium-low heat. Add in sugar and enough cooking liquid to barely cover the beans (about ½ to ? cup) and let simmer until beans are completely creamy and most of the liquid has been absorbed, about 15 minutes. Using a wooden spoon or potato masher, mash beans until desired consistency is reached. Let cool completely before using.

ANDREA'S STEAMED BUNS | ALLRECIPES



Andrea's Steamed Buns | Allrecipes image

For tender results, use a moderate-protein all-purpose flour, such as Gold Medal® or King Arthur®, when making these buns. This recipe uses both yeast and baking powder to ensure they rise in the steamer. Serve slightly warm or at room temperature, filled with your favorite fillings.

Provided by Andrea Nguyen

Categories     Bread    Yeast Bread Recipes    Rolls and Buns

Total Time 2 hours 10 minutes

Prep Time 40 minutes

Cook Time 20 minutes

Yield 24 buns

Number Of Ingredients 7

1?½ teaspoons active dry yeast
¾ cup warm water (100 degrees F (38 degrees C))
3 tablespoons canola oil, divided
2?½ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt

Steps:

  • Stir together yeast and water in a small bowl; let stand 5 to 10 minutes. Whisk in 2 tablespoons of the oil.
  • Pulse flour, sugar, baking powder, and salt in a food processor a few times to combine. With machine running, pour yeast mixture through feed tube. Start slowly, then pour faster. Process until a dough ball forms, sides of bowl are nearly clean, and dough is medium-soft and tacky but doesn't stick to fingers.
  • Turn dough ball and bits out onto an unfloured counter and gather into a neat ball. If dough feels stiff, wet hands and knead in the water from your hands. Transfer to an oiled bowl. Cover with plastic wrap and let rise in a warm place until nearly doubled, about 45 minutes.
  • Meanwhile, cut twenty-four 3-inch squares of parchment paper. Put remaining 1 tablespoon oil in a small bowl.
  • Cut dough in half. Roll one half into a rope, about 1 1/2 inches thick and 14 inches long; cut crosswise into 12 equal pieces. Roll each piece into a ball, then smack it with your palm into a disk about 1/3 inch thick. With a rolling pin, roll each disk into a thin oval, about 2 1/2 inches wide by 4 1/2 inches long. Brush half of each oval with oil, then fold in half to form buns.
  • Set each bun on a parchment square; transfer to a bamboo or metal steamer tray, spacing about 3/4 inch apart and away from steamer walls. Set any that don't fit in the steamer on a baking sheet. Loosely cover with a kitchen towel. Let rise in a warm spot until about 1 1/2 times the original thickness, 20 to 30 minutes.
  • Meanwhile, fill a steamer pan or a pot halfway with water; bring to a rolling boil over high heat.
  • Steam buns over boiling water, 2 trays at a time, covered with lid, until puffy and dry-looking, about 8 minutes.

Nutrition Facts : Calories 67.8 calories, CarbohydrateContent 11.2 g, FatContent 1.9 g, FiberContent 0.4 g, ProteinContent 1.4 g, SaturatedFatContent 0.2 g, SodiumContent 89.7 mg, SugarContent 1.1 g

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  • 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.

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