Steamed Chinese Vegetable Buns - 自制菜包子
Chinese dim sum is one of my favorite foods. Other than regular har gau and siew mai, I also love steamed buns loads - the soft and pillowy texture of chinese steamed buns (known as bao) that are filled with meat, vegetables, or a combination of both is simply scrumptious. Sinking my teeth into a steaming hot and soft chinese steamed bun, slowly chew it to savor the flavors, and then down it with a cup of Chinese tea is a ritual that often reminds me of how great life is.
Past few weeks, my hubbie brought us to a chinese steamed buns' shop and one of their famous is steamed vegetable buns. Disappointedly when we were there their steamed vegetable buns are completely sold out; from that day onwards I start longing for it until I cannot wait any longer and have decided to make my own to satisfy my craving.
The toughest part of making steamed buns is the pleating and folding to make them perfect looking. I am really not good at it as you can see from the shape of my bao! Anyway, if you love chinese steamed buns just as I do, you can try my recipe below. The taste is rather close to the ones served at dim sum restaurants. So, do you like chinese steamed buns too?
... Happy kneading!
~ Steamed Chinese Vegetable Buns ~
Ingredients:
Filling:
500 g yam beans (bangkuang), shredded 4 cm long
50 g carrots, shredded thinly 4 cm long
40 g shiitake mushrooms, soaked and shred
20 g black fungus, soaked and shred
20 g garlic, diced finely
15 g dried shrimps, soaked and minced
30 ml hot water
Seasoning:
3 tsp sugar
3/4 tbsp seasoning powder (Knorr or Maggie)
3 tbsp light soy sauce
1 tbsp oyster sauce
1 tbsp pepper
1/2 tsp corn starch
1 tbsp water
1. Mix sugar, seasoning powder, light soy sauce, oyster sauce and pepper in a bowl, set aside.
2. Stir fry garlic and dried shrimps over medium heat till fragrant.
3. Add in (1) follow by the rest of the filling ingredients and continue to fry until vegetable starts to soften.
4. Pour in with 30 ml of hot water and bring it to boil, turn down to low heat then cover with lid and simmer until and all the ingredients are thoroughly softened.
5. Mix corn starch with water, add into the wok to thicken the ingredients and switch off the heat.
6. Dish out the vegetables and let it cooled for later use.
Ingredients:
Dough:
- Make 26, 42.5 grams each
- Parchment paper 6 x 6 cm
(A)
550 g pao flour
100 g corn starch
100 g sugar
Pinch of salt
1/2 tsp baking powder
10 g instant yeast
(B)
350 g lukewarm water
30 g vegetable shortening
Methods:
1. Put ingredients (A) in a bowl, use spoon to mix thoroughly and make a well in center.
2. Add in lukewarm water, use spoon stir until it forms sticky dough.
3. Knead for 10 minute.
4. Add shortening and knead for another 15 to 20 minute until dough leave the side of the bowl.
5. If the dough is wet add 1 to 2 tbsp of pao flour to continue.
6. Cover the dough with cling wrap or wet cloth.
7. Prove for 30 minute or double size.
8. In flat surface, dust with flour and knead the dough for another 1 to 2 minute. Remember in between the process, dust with plenty of flour.
9. Flatten the dough and divide it into 26 portions, each 42.5 g and roll into balls.
10. Roll out the small dough into a flat dough skin with the edge thinner than the center.
11. First flatten the small dough with your palm, while one hand is holding and pulling, the other hand operates the rolling pin.
12. Flip the dough skin over so the smoothies side will be facing out when wrap.
13. Scoop about 1 heap tbsp of the mixed veggie filing onto the center of the dough skin, wrap up and pitch to seal.
14. Place the finished dough onto a parchment paper.
15. Start boiling water in steamer over HIGH heat after you have done the 4th bun, water must be half full.
16. Open the lid, clean the water droplets on the lid with dry cloth, grease the 1st layer of the steamer with some oils before putting in the buns for steaming.
17. Turn the heat to medium and steam for 15 minute.
18. Leave the buns on the steamer without removing it out for 5 minute before transferring to a cooling rack, serve warm.
19. Keep the unconsumed buns in a closed container and place in the fridge.
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