CHINESE STEAMED BUNS
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
Time 4h
Yield 24
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, Carbohydrate 8.4 g, Fat 0.7 g, Fiber 0.4 g, Protein 1.1 g, SaturatedFat 0.1 g, Sodium 35 mg, Sugar 1.2 g
CHINESE STEAMED BUNS WITH BBQ PORK FILLING
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
Time 9h40m
Yield 24
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, Carbohydrate 2.7 g, Cholesterol 4.4 mg, Fat 1.1 g, Protein 1.7 g, SaturatedFat 0.3 g, Sodium 109.4 mg, Sugar 1.9 g
CHINESE STEAMED BUNS WITH MEAT FILLING
This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. 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 Main Dish Recipes Dumpling Recipes
Time 4h
Yield 24
Number Of Ingredients 12
Steps:
- Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
- Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
- Prepare dough for Chinese Steamed Buns.
- 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 seams 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 32.9 calories, Carbohydrate 0.8 g, Cholesterol 14 mg, Fat 1.8 g, Protein 3 g, SaturatedFat 0.5 g, Sodium 131.9 mg, Sugar 0.6 g
CHINESE STEAMED BREAD
This I had at one of the Best Chinese Restaurants in my city the Ling's Pavilion. And I was floored. Excellent is an understatement. I had been meaning to search and make this but somehow it slipped my mind. Dh was talking about this last night at a discussion about Chinese food. :D And I had to get the recipe. I found a few and have made a sort of combo going by my taste preferences and judgment. I will be making these this week. Am storing this for safekeeping at the safest site I know.:D You can fill these too before you steam them with any filling of choice. But I want to use them for dipping into gravy. Ooh! La! La! My mouth is watering in anticipation. Will edit after I make this.
Provided by Girl from India
Categories Breads
Time 4h30m
Yield 24 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, sprinkle the yeast and sugar over a mixture of 1/4 cup water and 1/4 cup flour and leave for around 15-30 minutes.
- Stir in the remaining water/ milk, flour, salt, sugar, pepper (if using) and oil.
- Mix everything to a dough.
- Turn it on to a floured work surface and knead it until it is smooth.
- Return it to the bowl, cover it and leave it in a warm place for 2 1/2 to 3 hours or until it has tripled in size.
- Punch down the dough with the back of your fist to flatten on a floured board.
- Sprinkle the baking powder over and knead for a few minutes.
- Shape the dough into 24 rolls.
- Keep each ball on a wax paper and let it rise for another 30 minutes.
- You can place these balls on individual pieces of wax paper so you can use these to place in the steamer too for easier handling.
- Bring water in the bottom of a steamer to a boil first.
- Then place the rolls in the steamer, leaving a 1-inch gap between them.
- Cook in batches if need be.
- Cook them for 10-15 minutes, or until they are firm and cooked through.
- Do not turn the heat off before you lift the lid of the steamer as this causes blistering on the surface of the rolls.
- Serve them hot.
Nutrition Facts : Calories 44.5, Fat 0.7, SaturatedFat 0.1, Sodium 32.4, Carbohydrate 8.4, Fiber 0.3, Sugar 1.2, Protein 1.1
SIMPLE AND TASTY CHINESE STEAMED BUNS
These are the real Chinese steamed buns! They are so chewy, tasty and easy to make. They are light for you. Your family would be impressed! My fiance and I would make them for breakfast or snack. I am sure you will enjoy it.
Provided by Jean Miller
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 6
Number Of Ingredients 5
Steps:
- Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 34.6 g, Fat 0.5 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 106.7 mg, Sugar 2.2 g
SWEET POTATO MANTOU (CHINESE STEAMED BUNS)
Mantou are filling Chinese buns, served for breakfast, or as part of a meal. Sweet potato mantou have more flavor and nutrition than plain mantou. They are colorful, and are easily formed into attractive shapes. This recipe should also work well with carrots or squash.
Provided by Kate S.
Categories Breads
Time 2h
Yield 16 buns
Number Of Ingredients 8
Steps:
- Peel and cook sweet potato.
- Puree cooked sweet potato in blender with water or milk and sugar.
- Pour sweet potato liquid into a bowl, sprinkle with yeast, and allow to dissolve.
- Sift dry ingredients together.
- Stir flour mixture into yeast mixture. Knead in 1 additional cup of flour as needed.
- Melt butter or lard and knead into dough.
- Let rise until double (60-90 min).
- Roll dough into flat rectangle; starting from front edge, roll dough into log. Cut log into 16 equal segments. (See photos and instructions for more attractive ways to shape the buns here: http://wendyinkk.blogspot.sg/2009/08/steamed-sweet-potato-mantou.html and here: http://wendyinkk.blogspot.sg/2011/08/purple-sweet-potato-rose-mantou.html).
- Place buns in steamer basket, on cheesecloth, about 1 inch apart.
- Steam vigorously for 15-20 minutes.
- (The buns can be cooked in the steamer basket of your rice cooker while the rice is cooking. They don't all fit at one time, so I freeze the the rest of the shaped, raw, buns on a flat baking sheet, then transfer to a freezer bag. I can pull them out a few at time to thaw and steam as needed.).
Nutrition Facts : Calories 124.7, Fat 3.4, SaturatedFat 1.3, Cholesterol 3, Sodium 104.4, Carbohydrate 21.4, Fiber 1.1, Sugar 6.9, Protein 2.1
CHINESE STEAMED BUNS (MANTOU)
I lived in China back in the early 90's and these were a breakfast favorite dipped in sweetened condensed milk. I thought they were like the bread version of marshmallows! I found them again at a Chinese restaurant this weekend, which sent will on a quest to find the recipe. I'm keeping it here at Zaar so I never lose it. Unfortunately, I'm not a low-carb diet right now. Bummer!
Provided by palm715
Categories Yeast Breads
Time 2h10m
Yield 32 buns, 32 serving(s)
Number Of Ingredients 4
Steps:
- In a small bowl, sprinkle yeast and sugar over 4 tablespoons of the warm water and leave it for 15 minutes.
- Place the flour in a bowl and make a well in the center. Pour in the yeast mixture and the remaining water. Mix everything to form a dough.
- Turn it onto a floured board and knead until smooth.
- Return dough to the bowl, cover and let it stand in a warm place for about an hour or until doubled in size.
- Punch down, cover again and let it stand for 20 minutes longer.
- Knead the dough again and shape into rolls.
- Bring the water in the bottom of a steamer to a boil. Place the rolls in the steamer, leaving a 1- inch gap between them. Cook for 10 minutes or until firm and cooked through.
- Serve them hot.
Nutrition Facts : Calories 59.5, Fat 0.2, Sodium 0.7, Carbohydrate 12.5, Fiber 0.5, Sugar 0.4, Protein 1.8
CHINESE BAKED SWEET BREAD DOUGH
Chinese bread dough is quite sweet compared with Western breads (the further south you go in China, the sweeter the dough becomes). Most Chinese breads are steamed, which is why they look pale and uncooked to the Western eye. This can be made plain or used for chinese buns (bao). The buns can be filled with a variety of fillings, such as custard, mung bean paste, or BBQed meat. Be creative!
Provided by blucoat
Categories Breads
Time 38m
Yield 20 buns
Number Of Ingredients 6
Steps:
- Put the yeast and 1 tablespoon of the sugar in a small bowl. Add 1/4 cup of the warm milk. Let stand 5 minutes, then stir to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Stir in the egg, oil and remaining milk.
- Put the flour and remaining sugar in the work bowl of a food processor fitted with the metal blade. Process 2 seconds. With the machine running, pour the warm milk mixture down the feed tube in a steady stream. Process until it forms a rough ball. If ball is sticky and wet, add a little more flour. Process a few seconds longer, or until dough pulls away from the sides of the bowl. Remove dough to a lightly floured board.
- Knead dough, dusting with flour to keep it from sticking, until smooth and elastic, about 2 minutes.
- Place in a large oiled bowl, cover with plastic wrap and let rise in a warm spot until doubled, about 1 hour.
- Punch down dough and place on a lightly floured surface. It is now ready to form into rolls, buns or loaves.
- If preparing filled buns: Cut dough in half. Form each half into a 12-inch long log; cut into 10 pieces. Roll each piece into a 4-inch circle. Roll outer inch of each circle 1/8-inch thin; leave middle slightly thicker.
- If right-handed, place a dough circle in palm of your left hand. Put a big tablespoon of filling in the; middle; put left thumb over the filling. With your right hand, bring up edge and make a pleat in it.
- Rotate circle a little and make a second pleat. As you make each pleat, gently pull it up and around as if to enclose your thumb. Continue rotating, pleating and pinching, then gently twist into a spiral. Pinch to seal. Place bun pleated side down on a parchment square. Repeat with remaining dough and filling. Put buns 1 1/2 inches apart on a baking sheet. Let rise until doubled in size, 30 minutes to 1 hour.
- Preheat oven to 350 degrees F. Beat egg yolks with water and sugar; brush over buns. Bake 20 minutes.
Nutrition Facts : Calories 172.5, Fat 9.1, SaturatedFat 1.4, Cholesterol 12.3, Sodium 10.2, Carbohydrate 19.4, Fiber 0.7, Sugar 2, Protein 3.2
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