WOK-LESS YEAST-LESS STEAMED BUNS
I have recently discovered steamed buns (Chai Bau) and I have scoured the internet looking for recipes that I can use to make them at home; however, every recipe I found required a Wok with a steam plate which is something I do not own. Then I discovered this recipe which does not require a Wok but can be done in a dutch oven instead if desired/needed it also does not require yeast.
Provided by dragon reader
Categories Breads
Time 40m
Yield 12-14 Buns, 12-14 serving(s)
Number Of Ingredients 17
Steps:
- Dough:.
- Dissolve sugar in warm water.
- Sift the flour into a large mixing bowl, making a well in the center of the flour then pour the baking powder in the well.
- Gradually pour in the water solution, stirring until all the ingredients are well combined.
- Knead with lard, adding a little at a time, into the dough until smooth and elastic.
- Cover and set aside.
- Filling:.
- Put the cut up pork in a large bowl and season with garlic, ginger, 2 teaspoons sugar, and 2 Tbs. soy sauce.
- Mix well and set aside.
- In a small bowl, combine 2 teaspoons sugar, cornstarch, 2 Tbs. soy sauce, sherry and water.
- Stir well to make a slurry and set aside.
- Meanwhile, heat a 12" Dutch oven or wok over high heat, add oil and heat until starting to smoke.
- Stir fry pork mixture until browned, about 5 minutes.
- Add onion and stir fry 2 more minutes until onions are limp.
- Stir in cornstarch mixture and cook until thickened and bubbly.
- Cool mixture to room temperature or refrigerate to chill.
- Set aside.
- Divide the dough and filling into 24 equal portions.
- Flatten each portion of dough and roll into a 4" circle, leaving the center twice as thick as the edges.
- Cup one circle of dough and place 1 portion of the filling in the center, pressing the filling down with the thumb.
- With your other thumb and index finger, gather and pleat the edges of the dough up around the filling in loose folds, meeting at the top.
- Twist the top of the dough to firmly seal.
- Place on a piece of parchment paper, twisted side up.
- Arrange buns on a cake rack in a 12" Dutch oven or the bottom rack of a Camp Chef UDO14 (Ultimate Dutch oven) then the top rack.
- Let rise 10 to 15 minutes.
- Carefully pour 1 cup hot water into Dutch oven, not getting water on the buns.
- Cover and simmer over medium heat until water is evaporated or 10 to 15 minutes. Serve hot.
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Atif Hussnain
[email protected]These steamed buns are a must-try for any food lover. They're a perfect balance of sweet and savory, and the texture is amazing. I highly recommend trying them.
Grind Hard5
[email protected]These steamed buns are a great challenge for experienced bakers. They require a bit of skill and patience, but the results are worth it. The buns are light and fluffy, and the filling is delicious.
md asadul Islam
[email protected]I'm not a very experienced baker, but I was able to make these steamed buns without any problems. The instructions are clear and easy to follow, and the buns turned out perfectly.
Md Eliyas
[email protected]These steamed buns are a great canvas for creativity. You can experiment with different fillings, toppings, and shapes. I like to make them into fun shapes, like animals or flowers.
Symone Cannon
[email protected]These steamed buns are very affordable to make. The ingredients are inexpensive, and you can make a lot of buns for a small amount of money. They're a great way to feed a crowd without breaking the bank.
Kina Leo
[email protected]These steamed buns are always a hit at parties. They're easy to make ahead of time, and they can be served hot or cold. I like to make a variety of fillings, so there's something for everyone.
Waqar Alee
[email protected]These steamed buns are a lifesaver for busy parents. They're quick and easy to make, and they're perfect for a quick and healthy meal. My kids love them, and I feel good about feeding them something homemade.
Dhanitha Ishan
[email protected]These steamed buns are a healthier alternative to traditional steamed buns. They're made with whole wheat flour and are lower in calories and fat. The filling is also packed with vegetables, making it a nutritious and satisfying meal.
Shazil Irfan
[email protected]These steamed buns are a great addition to any Asian-inspired meal. They're easy to make and always a crowd-pleaser. I like to experiment with different fillings, and I've never been disappointed.
otti victor
[email protected]This was my first time making steamed buns, and it turned out great! The buns were soft and fluffy, and the filling was flavorful. I added some extra vegetables to the filling, and it was delicious.