STEAMER 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.

STEAMED BARBECUE PORK BUNS | ALLRECIPES



Steamed Barbecue Pork Buns | Allrecipes image

You don't need much experience at all to make beautiful barbecue pork buns, aka. char siu bao. Instead of that mysterious, gelatinous red sauce that Chinese restaurants use, I filled these buns with regular barbecue pork for a more savory version. Regardless of what filling you choose, I hope this helps shape your technique.

Provided by Chef John

Categories     Bread    Yeast Bread Recipes    Rolls and Buns

Total Time 3 hours 40 minutes

Prep Time 30 minutes

Cook Time 15 minutes

Yield 12 pork buns

Number Of Ingredients 10

¾ cup water
1?½ teaspoons active dry yeast
2 teaspoons vegetable oil
1?½ teaspoons white sugar
2 cups self-rising flour
2 cups diced barbecued pork, or to taste
¼ cup finely sliced green onions
1 pinch cayenne pepper, or to taste
2 teaspoons sesame oil
¼ cup hoisin sauce, or to taste

Steps:

  • Pour water into a bowl. Sprinkle in yeast and let stand until yeast softens and begins to form a creamy foam, about 10 minutes. Add vegetable oil, sugar, and self-rising flour. Mix using a wooden spoon until a shaggy dough comes together.
  • Turn dough out onto your counter and knead into a smooth ball, about 10 minutes. Transfer dough ball into a lightly oiled bowl. Flip to lightly coat. Cover and let rise in a warm spot until doubled in size, about 2 hours.
  • Combine pork, green onions, cayenne pepper, sesame oil, and hoisin sauce in a separate bowl. Mix well and refrigerate.
  • Add a couple inches of water to a Dutch oven and set a bamboo steamer on top.
  • Poke dough down to deflate and transfer to a lightly floured surface. Cut dough in half and roll each half into a long tube. Divide each tube into 6 pieces. Roll each piece into a ball and press into a disk. Roll each disk until about 1/8-inch thick and 4 to 5 inches wide. Roll out edges so they are slightly thinner than the center.
  • Transfer a spoonful of filling onto the center of each dough circle. Pinch edges together to form multiple small pleats, moistening edges with water if needed. Squeeze pleats together at the top to seal in the filling. Place pork buns on individual squares of parchment paper. Transfer them to the cold steamer, cover, and let proof until noticeably puffed, 30 to 45 minutes.
  • Bring the water in the Dutch oven to a boil over high heat. Set timer for 10 minutes. Turn off heat and leave buns covered for 15 minutes. Uncover and transfer to plate.

Nutrition Facts : Calories 149.9 calories, CarbohydrateContent 18.7 g, CholesterolContent 23.3 mg, FatContent 3.2 g, FiberContent 0.9 g, ProteinContent 10.7 g, SaturatedFatContent 0.7 g, SodiumContent 369.1 mg, SugarContent 2.1 g

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