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Chinese Steamed Buns

SUBMITTED BY: Carol chi-wa Chung PHOTO BY: Amber Dawn

"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."

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PREP TIME	30 Min
COOK TIME	30 Min
READY IN	4 Hrs
Original recipe yield 24 steamed buns

SERVINGS

(Help)

Servings
USMETRIC

INGREDIENTS (Nutrition)

1 tablespoon active dry yeast
1 teaspoon white sugar
1/4 cup all-purpose flour
1/4 cup water
1/2 cup warm water
1 1/2 cups all-purpose flour
1/4 teaspoon salt
2 tablespoons white sugar
1 tablespoon vegetable oil
1/2 teaspoon baking powder

DIRECTIONS

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.

FOOTNOTES

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REVIEWS

Reviewed on Oct. 27, 2007 by ivyguppy

Full Review

The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.

ivyguppy
Oct. 27, 2007

This recipe gave me the soft, fluffy texture I was looking for. Instead of 1/2 c. of warm water, I substituted 1/2 c. of warm milk which I think helped make the dough even more light and fluffy. I had to add about an extra 1/4 c. of flour because the dough was REALLY sticky and difficult to work with. The only bad thing about this recipe was that after the 3 hours for the 1st rising, I noticed that the dough had a somewhat sour aftertaste, like sourdough bread, which was more noticeable after steaming the bun (I steamed a golf ball sized amount of dough to test for texture and taste before I rolled and steamed the rest of the dough). So I added a pinch of baking SODA to counteract the sour flavor, and an extra 1/2 tsp of sugar because I personally like a sweeter dough. I used my own meat filling recipe to fill the bun. Yummy. UPDATE: *Tip* Add the baking SODA after you have proofed the yeast, with the rest of the dry ingredients in the 2nd step of the recipe. If you add the baking soda after the 3 hours of rising, and don't combine it with the dough evenly, it may cause discoloration. It happened to me the first time, and I wondered why I was getting brownish streaks. Add it earlier and you'll get tasty, fluffy, white buns without a sour aftertaste. I've also doubled the recipe with no problems -- use the same amount of yeast as in the original recipe (1 TB or approx. 1 envelope dry yeast), but double all the other ingredients. Came out just as good.

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21 users found this review helpful

This recipe gave me the soft, fluffy texture I was looking for. Instead of 1/2 c. of warm... MORE

Reviewed on Apr. 30, 2005 by H-L Cheung

I haven't made these yet, but I just wanted to point out that you can throw leftovers in the... MORE

Reviewed on Jan. 25, 2004 by TAL_HEVER

I liked it, it's very good with butter when it's warm. Don't be tempted to make more than you... MORE

Reviewed on Jan. 25, 2004 by JO_MCVEY

This, like any bread type recipe takes some time to allow for rising etc. The actual hands on... MORE

Reviewed on Jan. 25, 2004 by JESS_VALENTINE

I scaled this to make 6 rolls (not 24) since I was trying this recipe for the first time and... MORE

Reviewed on Jan. 25, 2004 by BELLOFTHEMATRIX

These were yummy. I use to eat them, when I was a kid. My friend's father use to make them... MORE

Reviewed on Jan. 25, 2004 by DCASE81

Time consuming but worth it! MORE

Reviewed on Dec. 20, 2006 by julee

This is the best steamed bun recipe I've ever tried. I stuffed it with red bean paste like... MORE

Reviewed on Mar. 26, 2005 by TEALEAVES10

These steamed buns are exactly like the ones I can buy at the chinese supermarket bakeries... MORE

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