Allrecipes home
bookmark
 

Chinese Steamed Buns with Meat Filling

SUBMITTED BY: Carol chi-wa Chung

"This Chinese Steamed Bun recipe has a meat and vegetable filling. The filling is best if allowed to rest in the refrigerator overnight. Use meat that is half fat and half flesh for the most tender filling. 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."
PREP TIME  50 Min
COOK TIME  30 Min
READY IN  4 Hrs
SERVINGS & SCALING
Original recipe yield: 24 steamed buns
    
About  scaling  and  conversions

INGREDIENTS

  • 8 ounces chopped pork
  • 1 (4 ounce) can shrimp, drained and chopped
  • 1 teaspoon salt
  • 2 green onions
  • 1 tablespoon chopped fresh ginger root
  • 1 tablespoon light soy sauce
  • 1 tablespoon rice wine
  • 1 tablespoon vegetable oil
  • 1 tablespoon white sugar
  • ground black pepper to taste
  • 2 1/2 tablespoons water
  • 1 recipe Chinese Steamed Buns

DIRECTIONS

  1. Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped shrimp if desired. Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
  2. Mix together green onions, ginger, soy sauce, rice wine, oil, sugar, and pepper. Stir in minced meat. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavors.
  3. Prepare dough for Chinese Steamed Buns.
  4. Shape dough into balls. Roll each out into a circle, (like Won-Ton wrappers). Put 1 tablespoonful of prepared meat mixture in the center of each circle, and wrap dough around filling. Place seams down onto wax paper squares. Let stand until doubled, about 30 minutes.
  5. 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 to 20 minutes.
  6. 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.
ADVERTISEMENT
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jan. 25, 2004 by JIM_HEIMBACH
I spent a good part of my childhood growing up in Southeast Asia. One of my favorite memories is buying Bao Tzes (Chinese Steamed Buns) at the stalls at the Wednesday Night Market in Singapore. This recipe is the real thing and brought all those wonderful memories rushing back to mind. I tested it out on my family all of them Bao Tze connoisseurs and they raved over them! It is a little work to make, but well worth it!

15 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 10, 2005 by LINDA MCLEAN
Absolutely wonderful recipe Carol. The kids flipped over these delicious and authentic tasting buns! Thanks so much!

5 users found this review helpful
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Feb. 28, 2004 by Forbidden Fruit Cocktail
These dumpling-like buns are absolutely delish. I made mine about the size of a fist, though, and there was no WAY I could have squeezed 24 out of the dough. It turned out to be more like 6. That's okay though; I liked that there was a higher meat to dough ratio. My boyfriend and I just polished off the first batch; I did the dishes and am starting a second! Also, I didn't mix the shrimp in with the pork, but I made seperate pork buns and shrimp buns.

3 users found this review helpful


 
www.allrecipes.com
ADVERTISEMENT
Tell us about the products you choose when shopping.  TAKE THE SURVEY

NUTRITION INFORMATION

Servings Per Recipe: 24

Amount Per Serving

Calories: 77

  • Total Fat: 2.8g
  • Cholesterol: 14mg
  • Sodium: 167mg
  • Total Carbs: 8.8g
  •     Dietary Fiber: 0g
  • Protein: 4g

VIEW DETAILED NUTRITION

About: Nutrition Info

Powered by: ESHA Nutrient Database

 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Frequently Asked Questions What's this?