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 FLOWER BUNS (HUA JUAN)
In Eastern China, Hua Juan are filled with sesame oil and green onion, and most of the recipes I've found online give that method. In the Western provinces of Yunnan and Gansu, where I've lived, they are flavored with Sichuan pepper, so that's the recipe I'm posting here. These are a simple breakfast or snack food. They may also be served as part of a Chinese meal.
Provided by Kate S.
Categories Breads
Time 2h15m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- In mixing bowl, sprinkle yeast and sugar over the water. Wait until it bubbles.
- Whisk in salt and 1 c flour; stir in 2nd cup of flour, and knead in 3rd cup gradually to form smooth, soft dough.
- Cover dough an let rise until double (the dough will no longer bounce back when gently pressed with a fingertip.).
- Divide dough into 2 or 3 portions. Roll each into a rectangle less than 1/2-inch thick on floured surface. Brush dough with oil and sprinkle with Sichuan pepper powder. Roll the dough into a log.
- To shape the buns, slice the dough as thin as possible with a very sharp, floured knife, and press 9 or 10 of them together to form each bun. You can see pictures here: http://bakingwithemandm.blogspot.sg/2011/03/hua-juan-and-sao-bing.html.
- Let buns rise on floured surface for half an hour.
- Steam 15 minutes.
Nutrition Facts : Calories 272.4, Fat 5.2, SaturatedFat 0.7, Sodium 390.4, Carbohydrate 48.7, Fiber 1.9, Sugar 0.9, Protein 6.7
CHUUKA MANJUU - JAPANESE-STYLE CHINESE STEAMED BUNS
Source: http://www.justhungry.com/2004/04/steamed_buns_wi.html I adore these, but they are a lot of work. However, they freeze well. Microwave or steam directly from the freezer.
Provided by Eris4752
Categories Pork
Time 5h
Yield 24 buns
Number Of Ingredients 26
Steps:
- The dough:.
- Cut up the parchment paper into 24 squares about 10 cm / 3 inches square.
- Proof the yeast in a bowl or cup in the 1/4 cup of warm water with a pinch of sugar added, until foamy.
- In a large bowl, put in 5 cups of the flour. Make a well in the center, and add the hot water and mix rapidly.
- Add the sugar and yeast/water mixture, baking powder, warm milk, and the shortening or lard. Mix well.
- Add the rest of the flour little by little until you have a workable dough. Knead for a few minutes on a floured board until it's soft and pliable.
- Put into a large bowl, cover with a clean towel, and leave in a warm place until the dough has doubled in bulk, about 45 minutes.
- Take out the dough and roll into one long sausage. Cut the dough into 24 pieces. Roll each piece into a ball, and let rest for a bit.
- To fill the buns, flatten each ball so that the middle is slightly thicker than the edges. Put about a tablespoon or so of filling in the middle. Gather up the edges and pinch them firmly together to seal, then turn the bun over and place on a square of parchment paper. Let the buns rise for 15-20 minutes before steaming.
- Steam in a steamer for 20 minutes. Eat while piping hot.
- The filling:.
- Soak the shiitake mushrooms in warm water until soft. Cut off the hard stems and slice thinly.
- Cube the pork, or chop it up finely.
- Mix the flour and cornstarch with the water.
- In a pan heat the sesame oil and toss in all the ingredients except the flour/cornstarch water. Sauté briefly, then add the flour/cornstarch water. Cook until it's a bit syrupy.
- Let cool and use to fill the buns.
- The Chinese-style roast pork (Chinese: char siu; Japanese: yakibuta).
- If you have a big piece of pork, cut it into about 500g pieces.
- Roughly chop the ginger, skin on is okay, and crush the garlic to crush a bit.
- Put the pork pieces in a sturdy plastic bag or container. Put in the pork, ginger, star anise and garlic, and fill with enough soy sauce to cover the pork.
- Seal the bag well and marinate in the refrigerator overnight. Turn the meat several times if you can so that the marinade penetrates evenly.
- Preheat the oven to 140° C / 280°F
- Empty out the contents of the bag into a baking dish. Add a bit of water so that the meat is sitting in about 1cm of liquid.
- Sprinkle the meat with sugar, and bake for about 2.5 - 3 hours, turning the meat every 20-30 minutes. If you want it even sweeter, sprinkle more sugar on the meat periodically.
- At the end, the liquid will be almost gone and syrupy, and you will have dark amber colored pieces of pork.
- Let cool and slice thin, cube, etc. You can use cubes in fried rice, or in the steamed buns of course, and any number of things.
- It is quite worthwhile to make this in some quantity, since the cooking takes so long, and to freeze in portions for later use.
Nutrition Facts : Calories 250.4, Fat 6.2, SaturatedFat 2, Cholesterol 37.1, Sodium 181.7, Carbohydrate 30.8, Fiber 1.2, Sugar 5.1, Protein 16.8
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STEAMED SCALLION BUNS-HUA JUAN - CHINA SICHUAN FOOD
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5/5 (1)Total Time 2 hrs 15 minsCategory Breakfast, StapleCalories 62 per serving
- In a large bowl or in a stand-mixer bowl, add flour, instead yeast, water and salt. Grasp all the ingredients together and then knead the flour into smooth and soft dough. At the very beginning, it might be a little bit sticky. Just keep kneading and you will get cute dough (or you can simply use a stand mixer to knead the dough for 7-8 minutes with slow speed)
- Cover the bowl and let the dough rest for around 1 hour (the time might be longer in winter )or until the paste ball doubles in size.
- When the dough is double in size, get paste ball out and punch the air out. And then divide the dough into two equal halves.
- Firstly roll one half of the dough into a large rectangle on a slightly floured surface. Then brush oil evenly, sprinkle salt and Chinese five spice powder and then dump the scallions across the surface. Roll it up tight and divide it into 10 equal portions.
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- IF KNEADING WITH A STAND MIXER: Mix flour, yeast, baking powder, sugar and water in the bowl. Knead on low speed until a very smooth dough forms (about 8 minutes).
- Dust some flour over the worktop. Roll the dough into a thin, rectangle shape (about 20cm×30cm). Evenly coat the dough with the filling.
- Leave the rolls to rest for around 30 minutes. Well-rested buns should be slightly bigger, but not double the size (see note 2).
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- Add oil to a frying pan over high heat. Place the rolls into the pan leaving ample space in between.
- Line a steaming basket with parchment paper, either one large round piece or individual circles for each bun. Place the rolls in a steamer basket and brush lightly with oil to prevent sticking. Make sure to leave a lot of space in between each roll because they can expand quite a bit. If you have one basket you may have to cook in batches.
- On a lightly floured work space, roll the dough out into a rectangle shape (~20 cm × 30 cm). Coat the dough with the filling.
- Place scallions, Chinese five-spice powder and salt in a bowl. Pour oil over the scallions and mix.
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