WHERE TO BUY ASIAN STEAMED BUNS RECIPES
NIKUMAN JAPANESE STEAMED PORK BUNS - THE JAPANESE KITCHEN
Nikuman are steamed pork buns sold on streets of Japan during winter months. The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks.
Provided by Benjamin and Koshiki
Categories Appetizer Side Dish
Prep Time 10 minutes
Cook Time 20 minutes
Yield 8
Number Of Ingredients 13
Steps:
- Gather ingredients.
- Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil. Mix for about 20 seconds until the dough is formed. Take it out on a floured surface and knead into a ball. Wrap in plastic and set it aside.
- Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.
- Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.
- Cut parchment paper into 1 ½ -inch squares. You will need 8.
- Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds. Press around the rims to make it thin. This helps not to have an excess dough on the top. Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.
- Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.
- Serve warm.
Nutrition Facts : ServingSize 8 g, Calories 208 kcal, CarbohydrateContent 30 g, ProteinContent 7 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 14 mg, SodiumContent 376 mg, FiberContent 1 g, SugarContent 4 g
CHINESE STEAMED BUNS (MANTOU RECIPE) | CHINA SICHUAN FOOD
Basic Chinese Steamed Buns using instant yeast, making 12 mini buns. video as below.
Provided by Elaine
Categories Chinese
Total Time 110 minutes
Prep Time 90 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 5
Steps:
- Prepare warm water around 35 °C and melt the sugar in. And mix the yeast with the water. Mix well and set aside for around 5 minutes. If you do not want sugar, just skip it.
- Place salt and flour in a large bowl. Pour the water with yeast slowly to the bowl with flour and stir with a chopstick.
- Then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Or you can simple resort to a stand mixer.
- Cover the bowl and let the dough rest for around 1 hour or until the paste ball doubles in size.
- When the dough is double in size, get paste ball out, dust the operating board and re-knead the dough for 3-4 minutes until the dough becomes almost smooth again. Divide the dough into two parts, keep kneading and shape each part into 1 inch thick long log.
- Remove the two ends and use a very sharp knife to cut the log to smaller pieces (around 2 cm wide). Try to keep the original shape. Place the buns to a lined steamer one by one. Leave some space among each one as the buns rise after steaming.
- Add cold water to your wok or steel steamer. Cover the lid and rest for 10 minutes in summer and around 20 minutes in winter or until the bun becomes fluffy again.
- Use high fire to bring the water to a boil and continue to steam for around 20 to 25 minutes (depending on the size of your buns).
- Remove off the fire and wait for around 5 minutes before opening the lid. Serve warm or re-steam to soften before serving.
Nutrition Facts : Calories 297 kcal, CarbohydrateContent 63 g, ProteinContent 7 g, SodiumContent 3 mg, FiberContent 2 g, SugarContent 6 g, ServingSize 1 serving
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CHINESE BBQ PORK STEAMED BUNS - MARION'S KITCHEN
Homemade pork buns fresh from the steamer are a delight to eat. I really love making the dough from scratch – I find it so relaxing! I’ve filled these Chinese dim sum pork buns with BBQ pork and char siu sauce then steamed them until they’re light and fluffy. The combination of that super fluffy bun and the sweet salty pork is one of life’s true pleasures.
From marionskitchen.com
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- For the dough, mix together the dry ingredients. Make a well in the centre pour in the water and the oil. Mix with a wooden spoon until a dough starts to form. Then use your hands to knead the dough for 10 minutes or until the dough is smooth and springy to the touch. Place the dough in a large bowl and cover. Allow to rest for 20 minutes. In the meantime, for the filling, heat the vegetable oil in a frying pan or wok over medium-high heat. Add the onion and garlic and a pinch of salt. Cook for 3-4 minutes or until softened. Then add the Chinese BBQ pork, char siu sauce, soy sauce, sugar and water. Mix well and simmer for 3-4 minutes. Then stir through the cornflour mixture. Simmer for a further minute or until the filling is very thick. Remove from heat and spread the mixture out on a tray. Place in the freezer for 15 minutes to cool down. Take the dough and on a floured surface, roll into out into a rough rectangle, then fold the dough in half and roll out again. Repeat another 2 times. Then roll up into a cylinder and cut the dough into 16 pieces (the sides will have a spiral pattern due to the folding). Flatten a piece of dough with your palm. Then use a rolling pin to roll the edges so that they are thinner than the centre of the dough disc (similar to dumpling wrapper). Repeat with the remaining dough pieces. Take a disc of dough and place 2 heaped tablespoons of filling in the centre. Pleat the dough edges up and around the filling to completely enclose. Place the bun on a tray lined with baking paper. Repeat with the remaining dough and filling. Cover with a damp tea towel and rest for 1 hour in a warm place. Place the buns in a steamer and cook over boiling water for 10 minutes or until the dough is fluffy and cooked through. *NOTES: Char siu sauce is a type of Chinese BBQ sauce that can be found at any Asian grocery store. Hong Kong or Pau Flour has a similar protein content as cake flour but it is bleached and milled very fine. So if you want super white buns, then go for that. But cake flour has a little more flavour and is still bleached…just not as much as the Pau flour. Protein content directly influences how much gluten can be formed. The lower protein means less gluten forms and this makes the buns tender and fluffy.
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Cuisine NO info
Calories calories per serving
Cuisine NO info
Calories calories per serving
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STEAMED BAO BUNS RECIPE | BBC GOOD FOOD
Fill these steamed Chinese bread rolls with BBQ pork and pickled vegetables for a perfect Chinese New Year party nibble
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
From bbcgoodfood.com
Total Time 1 hours 4 minutes
Category Buffet, Side dish, Snack, Supper
Cuisine Chinese
Calories 119 calories per serving
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AMAZON.COM: BAO BUNS
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AMAZON.COM: CHINESE STEAM BUNS
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ASIAN STEAMED BUNS - GARLIC & ZEST
Jun 02, 2017 · Set a large steamer rack (bamboo steamer) inside a pot (or wok) and add enough water to reach within 1/2 inch of bottom of rack, then bring to a boil. Reduce heat to a steady simmer. Place buns in steamer rack (do not let buns touch). Cover tightly and steam until buns are puffed and cooked through, about 3 minutes.
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MANTOU (CHINESE STEAMED BUN) ?? | YI RESERVATION
Mar 30, 2013 · Turn on the bread machine / stand mixer, and slowly add the activated yeast and milk/water. When adding the milk/water, do it slowly and in batches. Also slowly add the cooking oil. Continue to knead for about 10 to 15 minutes as a dough ball is formed. Pay close attention to the texture of the dough.
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