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
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Urmom Isweird
[email protected]I can't get enough of these buns!
Manuela Owusu ansah
[email protected]The filling is so flavorful.
Lilyth Lira
[email protected]The buns are so soft and fluffy.
Adil Khattak
[email protected]I love the way the buns look when they're steamed.
Suneel Inayat
[email protected]The buns are perfect for a quick and easy meal.
Isaac Hull
[email protected]This is a great recipe for beginners.
Vanissa Boston
[email protected]I can't wait to try making these buns again soon.
Jose M Fernandez
[email protected]I would definitely recommend this recipe to others.
Kim Yunmin
[email protected]Overall, I was really happy with this recipe. The buns were delicious and easy to make.
Chacha Hafidi
[email protected]I think I overproofed the buns, because they were a bit too airy.
Marzieh Ghaderi
[email protected]The buns were a bit too oily for my taste.
Sushant Sunar
[email protected]I added some extra spices to the filling to give it a bit more flavor.
Nmesoma Mercy
[email protected]I'm not a big fan of pork, so I used a vegetarian filling instead. The buns were still very tasty.
Awonda Sharon
[email protected]These buns were delicious! I made them for a party and they were a huge hit.
Martha Andrews
[email protected]I had some trouble getting the buns to rise, but otherwise they turned out great.
Bilall Bilall
[email protected]The buns were a bit too dense for my taste, but the flavor was good.
Fares Dajani
[email protected]I've tried many steamed bun recipes before, but this one is by far the best. The instructions were easy to follow and the buns turned out perfectly. My family loved them!
Sakur Rain
[email protected]These steamed buns were an absolute delight! The soft and fluffy texture was perfect, and the filling was flavorful and savory. I especially loved the combination of pork and chives.