STEAMED BUNS RESTAURANT RECIPES

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CHINESE STEAMED BUNS RECIPE | ALLRECIPES



Chinese Steamed Buns Recipe | Allrecipes image

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

Total Time 4 hours 0 minutes

Prep Time 30 minutes

Cook Time 30 minutes

Yield 24 steamed buns

Number Of Ingredients 10

1 tablespoon active dry yeast
1 teaspoon white sugar
¼ cup all-purpose flour
¼ cup water
½ cup warm water
1?½ cups all-purpose flour
¼ teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
½ teaspoon baking powder

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, CarbohydrateContent 8.4 g, FatContent 0.7 g, FiberContent 0.4 g, ProteinContent 1.1 g, SaturatedFatContent 0.1 g, SodiumContent 35 mg, SugarContent 1.2 g

NIKUMAN JAPANESE STEAMED PORK BUNS - THE JAPANESE KITCHEN



Nikuman Japanese Steamed Pork Buns - The Japanese Kitchen image

Nikuman are steamed pork buns sold on streets of Japan during winter months. The white fluffy buns are made with flour dough and filled with savory pork and onions, steamed on bamboo steamer make them an ideal quick and easy snacks.

Provided by Benjamin and Koshiki

Categories     Appetizer    Side Dish

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8

Number Of Ingredients 13

2 cups all purpose white flour (200 grams)
1/2 tablespoon dry yeast
1/2 tablespoon baking powder
2 1/2 tablespoon sugar
1/2 tablespoon vegetable oil
1/2 teaspoon salt
3/4 cup warm water
1/3 pound ground pork
1/2 medium yellow onions (minced)
1 1/2 tablespoon bread crumbs
1 tablespoon soy sauce
1/2 tablespoon sesame oil
1/2 tablespoon corn starch

Steps:

  • Gather ingredients.
  • Mix all the dry ingredients for the dough in a standard mixing bowl. With the mixer running on medium speed add warm water and oil.  Mix for about 20 seconds until the dough is formed.  Take it out on a floured surface and knead into a ball.  Wrap in plastic and set it aside.  
  • Make the filling by mixing all the ingredients for the filling. Divide the filling into eight balls.  
  • Find a skillet large enough to hold bamboo steamer on its top. Fill the skillet halfway with water and set it on a stovetop.  
  • Cut parchment paper into 1 ½ -inch squares. You will need 8. 
  • Divide the dough into eight balls. Working one at a time, roll the balls to 4-inch rounds.  Press around the rims to make it thin.  This helps not to have an excess dough on the top.  Wrap the filling by pulling edges together and pinch them at the top. Set it on a piece of parchment paper and place it in the bamboo steamer. Place four buns in each tray.  
  • Turn the heat on the stove and bring the water to a boil. Set bamboo steamer on top, then turn the heat to medium-low. Steam the buns for 20 minutes.  
  • Serve warm.

Nutrition Facts : ServingSize 8 g, Calories 208 kcal, CarbohydrateContent 30 g, ProteinContent 7 g, FatContent 6 g, SaturatedFatContent 2 g, CholesterolContent 14 mg, SodiumContent 376 mg, FiberContent 1 g, SugarContent 4 g

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