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
SIMPLE AND TASTY CHINESE STEAMED BUNS
These are the real Chinese steamed buns! They are so chewy, tasty and easy to make. They are light for you. Your family would be impressed! My fiance and I would make them for breakfast or snack. I am sure you will enjoy it.
Provided by Jean Miller
Categories Bread Yeast Bread Recipes
Time 1h55m
Yield 6
Number Of Ingredients 5
Steps:
- Sprinkle the yeast over 1 cup of warm water in a large bowl. The water should be no more than 100 degrees F (40 degrees C). Let stand for 5 minutes until the yeast softens and begins to form a creamy foam. Combine the flour, sugar, and baking soda in a small bowl. Stir half of the flour mixture into the yeast mixture until no dry spots remain. Stir in the remaining flour, a 1/2 cup at a time, mixing well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 15 minutes.
- Lightly oil a large bowl, then place the dough in the bowl and turn to coat with oil. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 1 hour. Divide the dough into 6 equal pieces and form into rounds.
- Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the buns, recover, and steam for 20 minutes. Serve hot.
Nutrition Facts : Calories 165.6 calories, Carbohydrate 34.6 g, Fat 0.5 g, Fiber 1.5 g, Protein 5.1 g, SaturatedFat 0.1 g, Sodium 106.7 mg, Sugar 2.2 g
STEAK BUNS WITH PEANUT SAUCE
Steamed buns are one of my all-time favorite foods because of how soft and sweet they are. These are inspired by some delicious steak buns that I had in Hong Kong a long time ago. They came with an amazing peanut sauce for dunking and I still dream about them.
Provided by Molly Yeh
Time 3h30m
Yield 8 buns
Number Of Ingredients 23
Steps:
- For the meat and marinade: Combine the sambal, honey, curry powder, salt, black pepper, garlic and approximately two-thirds of the coconut milk (make sure you SHAKE WELL before opening the can) in a bowl and whisk together (reserve the remaining coconut milk for the peanut sauce). Submerge the flank steak in the marinade, cover and refrigerate for at least 2 hours and up to overnight.
- For the bun dough: In the bowl of a stand mixer fitted with a dough hook, combine the all-purpose flour, cake flour, sugar, yeast and salt and whisk to combine. Add the water and shortening and mix for 10 minutes. Transfer to an oiled bowl and let sit until doubled in size, 1 to 2 hours.
- Cut eight 3-inch squares of parchment paper. Divide the dough into 8 pieces. Roll each piece into a flat oval, about 6 inches by 3 inches. Brush with sesame oil, fold in half and place on a parchment square. Set the buns in a bamboo steamer 1 inch apart, cover and allow the buns to proof in the steamer in a warm place (or just on the countertop), until doubled in size, 30 to 40 minutes.
- For the peanut sauce: Meanwhile, combine the reserved coconut milk, peanut butter, sambal, jalapeno and soy sauce and whisk until smooth. If the sauce is too thick, add a splash of water. Reserve at room temperature until serving. (If you make it ahead of time, refrigerate the sauce but take out in time for it to come to room temperature before serving, or it will be very thick.)
- Heat a grill or grill pan to medium-high heat.
- Remove the meat from the marinade and brush off any excess. When the grill is very hot, grill the meat to desired doneness, 4 to 8 minutes on each side is good for medium rare, depending on thickness. Let rest for at least 10 minutes so the juices can settle.
- Bring a large pot of water to a boil. Steam the buns over the boiling water until puffy and cooked through, 10 to 12 minutes.
- Slice the meat thinly against the grain. Serve the buns right out of the steamer with the sliced meat, peanut sauce, pickles, extra sambal, cilantro and salt to taste.
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.
EASY NO-YEAST HOMEMADE DINNER ROLLS
No yeast, no kneading, no rising required! Recipe only makes about 5 rolls, so double or triple, as required.
Provided by RJ Hallstrom
Categories Quick Breads
Time 20m
Yield 5 rolls, 5 serving(s)
Number Of Ingredients 5
Steps:
- Mix dry ingredients.
- Add milk and mayo.
- Stir until mixed well.
- Spoon into greased muffin tins.
- Bake at 350 for approximately 15 minutes until golden brown.
Nutrition Facts : Calories 107.1, Fat 1.1, SaturatedFat 0.6, Cholesterol 3.4, Sodium 550.2, Carbohydrate 20.4, Fiber 0.7, Sugar 0.1, Protein 3.4
CLASSIC MANAPUA (STEAMED BUNS HAWAIIAN STYLE)
Manapua or Baozi or Steamed Bun - whatever name you chose to call them, delicious they are!! Commercial versions have fillings like chicken mushroom, chicken curry, teriyaki chicken or beef, shoyu chicken, purple yam (ube), pork hash (bola bola), and lup choung. Some Hawaiian manapua makers offer pizza filled, turkey melt, ham and cheese omelet, teriyaki burger and spicy sausage. Imagine the flavors you could fill with your manapua. Have fun and enjoy!! NOTE: Times do not include proofing time for the dough.
Provided by Broke Guy
Categories Lunch/Snacks
Time 55m
Yield 12 buns
Number Of Ingredients 17
Steps:
- Sprinkle yeast over 3 tablespoons lukewarm water and allow to stand until yeast softens.
- To remaining water, add oil or shortening, sugar and salt, stirring until melted or dissolved. Cool. Add yeast mixture.
- Place flour in a large mixing bowl or a heavy-duty mixer and add most of the liquid. Combine until flour incorporates liquid and starts to become a ball.
- Add remaining liquid to make a very heavy dough.
- Begin kneading the dough in the bowl. Continue kneading until you have a smooth ball that is beginning to show signs of long strands on the outside, indicating that the gluten has fully developed.
- Remove dough from bowl and rinse out bowl. Pour sesame oil into bowl, return dough and turn it around until covered with a thin layer of the oil.
- Cover with plastic wrap. Allow to rise until double in bulk (about an hour in a warm room).
- Place the dough in the refrigerator and allow it to rise (3-6 hours). Punch it down again and allow it to rise again (3 hours).
- Proceed with the filling while the dough is rising. In a saute pan, stir cornstarch, hoisin sauce, dry sherry, oyster sauce, ketchup, soy sauce and brown sugar into the 1 cup water until dissolved. Bring to a boil, reduce heat and simmer 1 minute, stirring constantly. Add char siu and simmer for 5 minutes. Take off heat and allow to cool completely. Chill covered until 1 hour before you are ready to stuff the manapua. Allow to return to room temperature before using.
- When ready to cook, cut 12 (3-inch) squares of waxed paper and coat 1 side with very light coat of nonstick cooking spray.
- Punch down dough and divide into 12 pieces. Roll each into a ball.
- Make the dough as thin as you can and try to keep the edges thinner than the center.
- Place the circle of dough in the palm of your hand. Spoon in a couple of tablespoons of filling, cupping the dough around it.
- With the thumb and finger of the other hand, pinch the edges of the dough as if you were making a fluted edging on a pie crust. Pinch the folds together, twisting them as you do so.
- Place the completed manapua on a square of greased waxed paper. Allow to plump up into a globe with a taut exterior.
- Heat a steamer with plenty of water or preheat an oven at 350 degrees F.
- If using steamer, fill steamer with manapua on their papers about 1 to 2 inches apart. Cover and steam vigorously for 15 minutes. Remove steamer from heat, let stand 5 minutes, then open. If using a metal steamer, place a folded tea towel across top of steamer, holding it in position with the lid. This will prevent steam from dropping onto manapua while steaming.
- If baking, place manapua on their papers on a baking sheet about 1-2 inches apart. Brush top of buns with a little vegetable oil and bake 20 to 25 minutes. Remove from oven and allow to stand 1 minutes. Serve hot.
- Manapua can be frozen. Frozen bau may be reheated by wrapping with a paper towel and microwaving for 1 minute.
STEAMED BUNS
Make and share this Steamed Buns recipe from Food.com.
Provided by swirlycinnacakes
Categories Yeast Breads
Time 45m
Yield 16 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, mix the sugar and salt in the water, and then mix in the yeast. Let it rest for about 15 mins, or till the surface is covered in frothy yeast.
- Add the oil to the mixture and stir it in to combine.
- In a large bowl, add the flour and make a hole in the center. Add the liquid to the hole and gradually incorporate the flour till you have a sticky mass.
- Oil your bench top with a little olive or vegetable oil, them knead the dough on the oiled surface until it forms into an elastic and smooth ball, which takes about 15 minutes. The dough should be elastic and slightly tacky but not so that it sticks to your hands.
- Roll out the dough into a tube that's about 5cm in diameter.
- Slice the tube into 16 loafs. Lay each of the loafs on its cylindrical edge, not the face, on top of a square of parchment paper, and leave for about 20-30mins to rise (or till the surface has become slightly puffy).
- Shape your buns - if at this time you wish to make filled buns, roll them into a circle, add the filling to the middle then pinch the sides together and give it a slight twist so it doesn't come undone as it steams. Leave to rest for another 30 minutes.
- Arrange the loafs in a steamer. They will expand quite a fair bit so try and leave about 3-5cm around each bun. Cover the steamer and steam over high heat for 15 minutes.
- Immediately remove from the steamer and place on a plate to cool enough so they can be handled.
More about "wok less yeast less steamed buns recipes"
BEST STEAMED BUNS RECIPE - HOW TO MAKE …
From delish.com
5/5 (2)Category Weeknight Meals, Winter, Meat, SteamedCuisine ChineseTotal Time 4 hrs 40 mins
- Cook until thickened, 1 to 2 minutes. Remove from heat, add in honey and ¼ cup milk and whisk until incorporated.
STEAMED VEGETABLE BUNS - THE WOKS OF LIFE
From thewoksoflife.com
4.7/5 (33)Total Time 2 hrs 30 minsCategory Appetizers And SnacksCalories 127 per serving
- Prepare a pot of boiling water and an ice bath. Once the pot of water is boiling, blanch the bok choy for a quick 10 seconds in two separate batches. With each batch, the water should be at a rolling boil before you add the bok choy. With a large slotted spoon, scoop out the blanched bok choy and immediately transfer to the ice bath to stop the cooking process.
- In a bowl, whisk together the water, yeast, and sugar until the yeast dissolves. Let the mixture sit until the yeast “blooms” and foams (about 15 minutes). Stir in 1 tablespoon of oil, and set aside.
- Cut 14 pieces of parchment paper into 3”x3” squares, and set aside. On a clean and lightly floured flat surface, take a dough ball, roll it out from edge to center, rotate, and repeat until it forms a 4-inch circle. The center should be slightly thicker than the edges. Your buns need solid footing, after all.
STEAMED BUNS RECIPE - TIPBUZZ
From tipbuzz.com
CHINESE STEAMED PORK BUNS (包子 - BAOZI)
From thewoksoflife.com
STEAMED BUNS - SIMPLY SO GOOD
From simplysogood.com
CHINESE STEAMED RED BEAN BUNS - THE WOKS …
From thewoksoflife.com
YEAST FREE STUFFED BAO BUNS (STEAMED
From okonomikitchen.com
LOTUS LEAF BUNS: STEAMED CHINESE BUNS FOR …
From thewoksoflife.com
EASY CHINESE STEAMED BUNS (WITHOUT YEAST) - EL MUNDO EATS
10 BEST WHOLE WHEAT ROLLS WITHOUT YEAST RECIPES | YUMMLY
From yummly.com
WOK-LESS YEAST-LESS STEAMED BUNS - PLAIN.RECIPES
From plain.recipes
NO YEAST DINNER ROLLS - QUICK AND EASY - GIVE RECIPE
From giverecipe.com
WOK LESS YEAST LESS STEAMED BUNS – RECIPEFUEL | RECIPES, MEAL …
From recipefuel.com
QUICK PAN-FRIED MEAT BUNS (NO YEAST AND NO KNEAD)
From elmundoeats.com
CRISPY BOTTOM PAN-FRIED VEGETABLE BUNS (NO YEAST)
From aheadofthyme.com
#lactose #60-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #beijing #breads #main-dish #pork #asian #chinese #rolls-biscuits #dietary #free-of-something #meat #pork-sausage
You'll also love