Chuuka Manjuu Japanese Style Chinese Steamed Buns Recipes

CHUUKA MANJUU - JAPANESE-STYLE CHINESE STEAMED BUNS

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.

CHINESE STEAMED BUNS

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.

NIKUMAN (STEAMED BEEF BUNS)

Steps:

• Mix milk and sugar for dough together in a bowl. Pour bun flour into another bowl and add gradually the milk mixture, stirring with a spatula.
• Form the dough into a ball and knead with your hands for about 20 minutes. Add olive oil and knead for 10 minutes more.
• Transfer dough to a dry bowl, cover with a towel, and let rest for 30 minutes.
• Combine beef, mushrooms, green onions, cornstarch, sugar, soy sauce, oyster sauce, sesame oil, salt, five-spice powder, and pepper in a bowl with your hands until thoroughly mixed. Form the filling into 12 equally sized meatballs.
• Roll dough on a lightly floured surface and cut into 12 equal pieces. Roll each piece out with a rolling pin to a circle, no more than 5 inches in diameter.
• Cover each meatball with a dough circle, pinching the edges to close.
• Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add beef buns, working in batches as needed, cover, and steam until meat is no longer pink, about 45 minutes.

CHINESE STEAMED FLOWER BUNS (HUA JUAN)

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.