How To Make Steamed Buns

Chinese Steamed Buns

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (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).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

Most helpful critical review

Because I was making this recipe for the first time and didn’t want to wind up with an excessive amount of rolls if I didn’t enjoy them, I scaled it down to make 6 rolls instead of 24. While I’m not sure if this was due to the fact that I used allrecipes.com or the recipe itself, I found that I needed to add a LOT more flour than the recipe asked for in order to avoid turning the dough into a watery mush, which threw off the balance of the yeast, baking soda, and sugar. I basically ended up with chewy dinner rolls as a result of my efforts.

• There are 111 5star ratings, 57 4star ratings, 11 3star ratings, 7 2- and 1-star ratings, and 4 1-star ratings.

This recipe provided me with the smooth, fluffy texture that I was seeking. As a substitution for 1/2 cup warm water, I used 1/2 cup warm milk, which I believe helped to make the dough even lighter and fluffier than it already was. Because the dough was extremely sticky and difficult to work with, I had to add an additional 1/4 cup of flour to the recipe. It was only after the 3 hours for the first rising that I realized that the dough had a little sour flavor, similar to that of sourdough bread, which became more obvious after steaming the buns (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).

To stuff the bread, I utilized a homemade beef filling recipe that I developed.

UPDATE: *Tip* I’ve successfully doubled the recipe without encountering any difficulties – use the same amount of yeast as in the original recipe (1 TB or around 1 envelope dry yeast), but double all of the other ingredients to achieve the desired result.

When you’re ready to consume them, simply place them in the refrigerator to defrost for at least overnight before steaming them for 10-15 minutes.

DO NOT allow the buns to come into contact with the water.

I stuffed it with red bean paste, similar to what I used to eat at home in Singapore, and it turned out to be far better than I remembered.

I made sure to follow the instructions to the letter.

However, measurements taken in cups are seldom very exact in any case.

Because I didn’t have a bamboo steamer (although it would have been better in a bamboo steamer because of the scent from the bamboo), I used Alton Brown’s excellent suggestion of putting holes in my disposable pie plate and placed it on top of a metal cookie cutter in a wok to steam the vegetables.

1. At the very least, it isn’t enough to disturb me.
2. Overall, we are quite pleased with it.
3. Thank you so much for taking the time to share.
4. All of the ones I’ve tried have failed to deliver the same level of flavor and light texture as this one.
5. The dough is quite sticky.
6. Due of the extended rise time, I added 1/2 tablespoon of baking soda to the dough to mitigate the “sour” taste that resulted.
7. This allowed the dough to quadruple in size in little over an hour and a half (instead of 3.) I packed my buns with a meat/veggie combination and let the buns rise for a further 25 minutes before steaming them in a big steamer.

I think I ate four buns in a single sitting.

These buns didn’t turn out to be particularly white (like in stores.) But it was simply handmade buns, so it didn’t bother me at all!

Also, add little baking powder to your dough to make it more rise.

This is an opportunity to make some extra white buns!

TRY IT OUT AND SEE WHAT YOU THINK!

Everything turned out well, and everyone enjoyed themselves.

1. The suggestions made by user Mukinsvivi ROCK made it possible for me to make steamed buns that were really delicious.
2. You can punch it down in the manner specified in the directions.
3. Obviously, I didn’t use the whole 3/4 cup, but I came very close.
4. In order to prevent me from overdoing it, the extra flour was introduced gradually.
5. As a result, my buns turned out very white.
6. My steamed buns turned out to be rather huge, yielding around 12.
7. Because my steaming pot is tiny, it took a long time to steam all of the buns, which were a little reluctant to cling on the steaming plate.

This allows the bottoms of the buns to dry thoroughly.

When I make these again, I might try stuffing them with fruit, just to see how they turn out.

They have a slight chewy texture and are quite light, almost “airy.” I used half of the dough to make 12 buns (as directed by the recipe), and the other half was used to make 6 medium-sized buns (see photo).

The little buns were more difficult to fill with meat filling and were far too fragile to handle.

When assembling the buns, keep in mind that the edges should be thinner than the center.

I will continue to search for the “ideal” bun recipe, but I will have this one on hand as well.

If you create more than you intend to consume and store it in the refrigerator, remember that when food is not fresh, it becomes unpalatable.

Whether it was the fault of allrecipes.com or the recipe itself, I found that I needed to add far more flour than the recipe asked for in order to avoid turning the mixture into a watery mush.

I basically ended up with chewy dinner rolls as a result of my efforts.

These Steamed Buns Can Be Filled With Anything Your Heart Desires

They may not be the most attractive steamed buns you’ve ever seen, but don’t let their appearance fool you: they are among the best steamed buns I’ve ever eaten, and they rate high on my list of the best steamed buns I’ve ever eaten. Making steamed buns that resemble beauty queens may take some effort, but the important thing to remember is that what’s on the inside is what counts. Soft but not too cakey, tender yet with a tiny chew, with a faintly sweetened flavour that goes nicely with, um, just about everything.

1. I’ve included three different filling alternatives, all of which can be prepared a day ahead of time: a hearty cabbage-pork combination, a versatile miso-carrot mixture that can be turned vegan or pescatarian, and a sweet red bean paste variation that may be served as dessert.
2. The steamed bun, known in Chinese as (baozi), literally translates to “a small package”; at its essence, it is a modest bread home that welcomes everything your heart wishes to cram into it and may be consumed at any time of day, on any day of the year.
3. In order to maintain consistency in flavor and make the process a bit more accessible for our modern-day lifestyles, I’ve decided to utilize commercial dry yeast in this version of the recipe.
4. Traditionally, Chinese steamed buns are made with a special sort of low-protein all-purpose flour, which can be difficult to come by in many regions of the United States.
5. First, mix a water roux with cornstarch to maintain the bun texture airy but not dry and powdery.
6. This moderately cooked gelatinized mix, which is similar to a tangzhong starter that is widely used in milk bread recipes, will give your bun a little bounce and ideal tackiness.
7. Using a microwave or stovetop, bring a portion of the milk to a simmer and whisk it into the flour before adding the remaining milk and bloomed yeast mixture.

Dough made by hand versus dough made with a stand mixer If you’re working by hand, bring the dough together and knead it just until it comes together as a cohesive dough with no dry pockets to avoid burning out your arms and aggravating carpal tunnel syndrome.

Return to the basin after 30 minutes and you will notice that the dough has softened and is simpler to knead than before.

Repeat this fast fold two more times on your dough, and your dough should be ready to use.

I prefer to see and feel the dough transform underneath my hands during the process (it’s extremely peaceful and therapeutic!).

To plead or not to plead?

You’ll want to pleat these buns if you want them to have a typical savory steamed bun appearance.

As with anything else, repetition is key to success.

One hand should be used to fold and hold the pleats in place while the other supports the bottom of the bun and continually presses the filling into the dough to ensure that it is completely enclosed.

If the thought of making a mess of pleated buns gives you the same level of anxiety that I had when making these, you can simply cinch the edges together and flip the bun upside down so that the seams are on the bottom instead of the top.

How to prepare your buns for steaming You may either use a metal steamer basket that fits into a deep pot or traditional bamboo steamers to cook your vegetables and grains.

Because they will expand by at least 2 inches throughout the proofing and baking process, make sure there is at least 2 inches of room between each bun.

Allowing the buns to proof uncovered will result in a glossy, chewy skin developing on the buns.

Allow the dough to prove for a longer period of time, about 1 hour, for a fluffier bun.

Gradual heating and cooling will result in a smoother surface on your buns as well as a more uniformly baked bun when you use this method.

After covering your steamer and turning on the heat, wait until the water comes to a boil before turning the heat down to medium-low.

Uncovering the buns immediately may cause them to shrink and wrinkle as a result of the cold air being sucked into them right once.

– In order to reheat, resteam the vegetables in a steamer basket or in the microwave with a separate dish of boiling water nearby (to simulate a steam environment).

June Xie is a Chinese actress.

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Steamed bao buns

• They may not be the most attractive steamed buns you’ve ever seen, but don’t let their appearance fool you: they are among the best steamed buns I’ve ever tasted, and they rate high on my list of the best steamed buns I’ve ever eaten in my whole life. Creating steamed buns that resemble beauty queens may take some effort, but the important thing to remember is that what’s on the inside is what counts. The dough is soft but not cakey, supple but with a small crunch, and has a faintly sweetened flavour that goes well with, well, virtually anything. In different cultures and places, there are countless variants on the steamed bun, including various dough recipes, various fillings, and various cooking methods. The following are three different filling alternatives, all of which can be prepared a day ahead of time: a hearty cabbage-pork combination, a versatile miso-carrot mix that may be vegan or pescatarian, and a sweet red bean paste variation that can be offered as a sweet treat. Allow the following to serve as merely recommendations: Once the dough has been prepared, you can experiment with different filling combinations to see what works best. Baozi, or “small package,” is the Chinese name for the steamed bun, which literally translates as “a little package.” At its heart, the bun is a modest bread home that welcomes everything your heart wishes to cram inside it and may be consumed at any time of day, any day of the year. Yeast and flour are used in baking. Chinese steamed buns were once baked with sourdough starters, as was the case with other traditional bread recipes in the olden days. Commercial dry yeast has been used in this version of the recipe to keep the flavor constant and to make the procedure a little more practical for our modern-day lives. For this recipe, you may use either active dry yeast or instant yeast, either one will work. Traditionally, Chinese steamed buns are made with a special sort of low-protein all-purpose flour that can be difficult to come by in some regions of the United States, particularly in the Midwest. Using two strategies, we will be able to approximate the texture that type of flour produces. For starters, mix a water roux using cornstarch to keep the bun texture light and fluffy, rather than dry and powdery. This softly cooked gelatinized mix, which is similar to a tangzhong starter, which is widely used in milk bread recipes, will give your bun a little bounce and ideal tackiness. To make a more soft steamed bun with just the perfect amount of chew, the second way is to incorporate boiling liquid into the dough before baking it. Using a microwave or stovetop, bring a portion of the milk to a simmer and whisk it into the flour before adding the remaining milk and bloomed yeast mixture. The heated milk will partially establish the gluten network in the dough, reducing toughness and allowing the dough to rise more quickly. Dough made by hand versus dough made in a stand mixer For those working by hand, bring the dough together and knead only long enough to make a cohesive dough with no dry pockets to prevent burning out your arms and aggravating carpal tunnel syndrome. The transition may be difficult at first, but that is perfectly normal. Return to the basin after 30 minutes and you will notice that the dough has softened and is simpler to knead than it was before. Using the stretch and fold method, gently fold the dough edges towards the center, similar to how we make our sourdough bread and whole wheat bread recipes, to finish the job. Return to the dough and repeat this fast fold two more times, and the dough should be ready to be used immediately. You may use a stand-mixer to complete the kneading process if you want (it’s pretty peaceful and relaxing!). However, I love to observe and feel the dough transform underneath my hands during the kneading phase. If you don’t want to keep checking on the dough over the course of 2 hours, let the mixer run until the dough is fairly smooth (this could take anywhere from 5 to 15 minutes, depending on your mixer speed), then cover the bowl and let the dough rise until it has nearly doubled in size (this could take anywhere from 15 minutes to 2 hours). To plead or not to plead is a decision that must be made in every case. These buns will look best if they are pleated for a classic savory steamed bun aesthetic. When you’re a rookie, it might be a little tricky to gain your bearings. As with anything else, repetition is key to become a proficient player. Essentially, you want to roll out your amount dough such that the middle of each round is somewhat thicker than the sides. Folding and pinching thinner edges is less difficult. One hand should be used to fold and hold the pleats in place while the other holds the bottom of the bun and continually presses the filling into the dough to ensure that it is completely enclosed by the dough. However, there is absolutely no law that dictates that you must pleat your steamed buns. If the thought of making a mess of pleated buns causes you the same level of anxiety that I had when making these, you can simply cinch the edges together and flip the bun upside down so that the seams are on the bottom instead of the top. Tuck and roll the bun on your work area to ensure that it is fully sealed. How to prepare your buns by steaming them It is possible to use either a metal steamer basket that fits inside a deep pot or traditional bamboo steamers for this recipe. Place the buns on top of three-inch squares of parchment paper before placing them in your steamer to guarantee a non-stick release. It is important to remember that they will double in size throughout the proofing and baking processes, so leave a minimum of 2″ of space between each bun. Keep the following points in mind while adjusting the texture of the bun to your preference: Allowing the buns to proof uncovered will help them acquire a lustrous, chewy skin. Because of the exposure to air, the surface dough will dry out and stiffen slightly, giving it its distinctive texture and appearance. Allowing the dough to prove for an additional hour will result in a fluffier bun. Reduce the proofing time to around 30 minutes if you like a chewier, denser roll. Progressive heating and cooling will provide a smoother surface on your buns and guarantee that they are cooked more evenly. Steaming begins with the use of lukewarm water. To fill your pot, add around 2 cups of cold water, making sure that the surface of the water has at least 2 inches of space above and below the bottom of the steamer basket. After covering your steamer and turning on the heat, wait until the water has come to a boil before lowering the heat to a moderate setting. Ten minutes after turning off the heat—but remember to leave the cover on for another five minutes! Uncovering the buns immediately may cause them to shrink and wrinkle as a result of the cold air being sucked into them. They may be stored in the refrigerator for up to 3 days or frozen in an airtight container after they have cooled down for extended storage. In order to reheat, resteam the vegetables in a steamer basket or in the microwave with a separate dish of boiling hot water (to simulate a steam environment). Please drop us a message in the comments section below and rate the buns as well as tell us if you’ve tried any other fillings or variations on the recipe. Thanks! Junie Xie is a Chinese actress and singer. You may get more information about where this content came from here: If you go to their website, you may be able to access the same content in a different format, as well as more information. In order to assist visitors in providing their email addresses, this material was produced and maintained by a third party and imported onto this website. If you go to piano.io, you may be able to get further information on this and other related topics.

Method

• STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin until well combined (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water to make a dough. Bring everything together to form a dough, adding a little additional water if necessary
• STEP 2Turn the dough out onto a lightly floured work area and knead for 10-15 minutes, or until it is smooth and elastic. Placing the dough in a lightly oiled basin and covering it with a moist towel, allow it to rise for 2 hours, or until it has doubled in size. TO COMPLETE STEP 3: Dump the dough onto a clean work area and punch it down. Rolling out with your hands to flatten the dough, sprinkle over the baking powder, and knead for 5 minutes
• SIXTH STEP: Roll out the dough into a long sausage form that is approximately 3cm thick, then cut into pieces that are approximately 3cm broad – you should have 18 pieces total. Roll each piece of dough into a ball in the palm of your hand and let aside to rest for 2-3 minutes
• Then, one by one, using a rolling pin, flatten out each ball into an oval form that is approximately 3-4mm thick. Oil the dough ovals’ surfaces with a pastry brush, then brush a little oil over the end of a chopstick. Place a greased chopstick in the center of each oval and press down. STEP 6Cut 18 squares of baking paper and place a bun on each square. Fold the dough over the chopstick and slowly take the chopstick out of the dough. Transfer to a baking pan, cover with a clean tea towel, and let to prove in a warm area for 1 hour 30 minutes, or until doubled in size
• STEP 7: Preheat a large steamer over a medium-high heat until it is steaming. To steam the buns, steam them for 8 minutes, or until they are puffed up (you may need to do this in batches). Open each bun and stuff with our barbecued pork and pickled carrot mooli (recipe below). Consume them when they are still warm.

RECIPE TIPS

STEP 1In a large mixing basin, combine the flour, caster sugar, and 12 teaspoon salt (see tip). In 1 tablespoon warm water, dissolve the yeast and a pinch of sugar, then whisk in the milk, sunflower oil, rice vinegar, and 200ml water until the dough comes together. Bring everything together to form a dough, adding a bit more water if necessary. STEP 2Turn the dough out onto a lightly floured work area and knead for 10-15 minutes, or until it is completely smooth. Placing the dough in a lightly oiled basin, covering with a moist towel, and allowing it to rise for 2 hours, or until it has doubled in size The dough should be poured onto a clean work area and punched down.

1. ; SIXTH STEP: Roll out the dough into a long sausage form that is about 3cm thick, then cut it into pieces that are about 3cm wide – you should have approximately 18 pieces in total.
2. Then, one by one, flatten out each ball into an oval form that is approximately 3-4mm thick, using a rolling pin.
3. The center of each oval should be occupied by the lubricated chopstick.
4. Fold the dough over the chopstick, then carefully pull the chopstick out.
5. You’ll need to steam the buns in batches for 8 minutes, or until they’re puffy.
6. While they’re still warm, eat them right away.

FREEZING THE BUNS

STEP 1Combine the flour, caster sugar, and 12 teaspoon salt in a large mixing basin (see tip). In 1 tablespoon warm water, dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water. Bring everything together to form a dough, adding a little additional water if necessary. STEP 2Transfer the dough to a lightly floured work area and knead for 10-15 minutes, or until it is smooth. Place the dough in a lightly oiled basin, cover with a wet towel, and allow it to rise for 2 hours, or until it has doubled in size; STEP 3Tip the dough out onto a clean work area and punch it down.

Roll each piece of dough into a ball in the palm of your hand and let aside for 2-3 minutes; Then, one by one, using a rolling pin, flatten out each ball into an oval form that is about 3-4mm thick.

Place a greased chopstick in the center of each oval and close the lid.

Fold the dough over the chopstick and carefully take it out of the dough.

To steam the buns, steam them for 8 minutes, or until they puff up (you’ll need to do this in batches). Open each bun and stuff it with our barbecued pork and pickled carrot mooli (recipe below). Consume them when they are still warm;

Goes well with

STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water. Combine into a dough, adding a little additional water if necessary; STEP 2Transfer the dough to a lightly floured work area and knead for 10-15 minutes, or until smooth. Place the dough in a lightly oiled basin, cover with a moist towel, and let aside for 2 hours, or until it has doubled in size; STEP 3Pour the dough out onto a clean work area and punch it down.

• Roll each piece of dough into a ball in the palm of your hand and let aside for 2-3 minutes.
• Oil the surface of the dough ovals and brush a little amount of oil on the end of a chopstick before baking.
• Fold the dough over the chopstick and carefully take it out of the dough; STEP 6Cut 18 squares of baking parchment and place a bun on each square.
• Steam the buns for 8 minutes, or until they are puffy (you may need to do this in batches).
• Eat them while they’re still warm;

Steamed Buns – Mantou

STEP 1Combine the flour, caster sugar, and 12 tsp salt in a large mixing basin until well combined (see tip). 1 tbsp warm water to dissolve the yeast and a pinch of sugar, then add it to the flour along with the milk, sunflower oil, rice vinegar, and 200ml water to make a dough. Bring everything together to form a dough, adding a little additional water if necessary; STEP 2Turn the dough out onto a lightly floured work area and knead for 10-15 minutes, or until it is smooth and elastic. Placing the dough in a lightly oiled basin and covering it with a moist towel, allow it to rise for 2 hours, or until it has doubled in size.

• Rolling out with your hands to flatten the dough, sprinkle over the baking powder, and knead for 5 minutes; SIXTH STEP: Roll out the dough into a long sausage form that is approximately 3cm thick, then cut into pieces that are approximately 3cm broad – you should have 18 pieces total.
• Oil the dough ovals’ surfaces with a pastry brush, then brush a little oil over the end of a chopstick.
• STEP 6Cut 18 squares of baking paper and place a bun on each square.
• Transfer to a baking pan, cover with a clean tea towel, and let to prove in a warm area for 1 hour 30 minutes, or until doubled in size; STEP 7: Preheat a large steamer over a medium-high heat until it is steaming.

To steam the buns, steam them for 8 minutes, or until they are puffed up (you may need to do this in batches). Open each bun and stuff with our barbecued pork and pickled carrot mooli (recipe below). Consume them when they are still warm.

Mantou

Chinese steamed buns, also known as mantou (), are one of the most famous steamed bun recipes in the world of Chinese cuisine. In this post, you will discover the quickest and most straightforward method for making handmade steamed buns, often known as mantou buns. This recipe is really quick, simple, and completely fail-proof. A plate of steaming hot buns will be ready in less than 1 1/2 hours, including proofing time, if you follow the recipe exactly.

Steamed Buns Recipe

Even while mantou buns may be purchased from Chinese grocery shops or restaurants, they are quite simple to cook at home. My steamed buns recipe just calls for four (4) essential components, which are listed below: Although I prefer milk in my mantou recipe, you may use water or soy milk if you like. You may use low-fat or skim milk for whole milk in this recipe, but I recommend using whole milk for the best results.

How to Make Steamed Buns?

Making mantou may be accomplished in two ways. Traditionally, mantou are produced entirely by hand using natural materials. Hands are used to knead the dough together. My approach is the quickest and most straightforward method available. To begin, put the milk, yeast, and sugar in a large mixing bowl. As a result, you will save time because there is no need to “activate” the yeast beforehand. Following that, I kneaded the dough for 6 minutes in a stand mixer fitted with a dough hook. Afterwards, I molded the dough into a log and divided it into eight equal pieces.

Frequently Asked Questions

Making mantou can be accomplished in two ways: The mantou is traditionally created entirely by hand. Hands are used to work the dough. My approach is the quickest and most straightforward method available to you today. Make a first mixture by mixing together the milk, yeast, and sugar. As a result, you will save time because there is no need to “activate” the yeast. I then kneaded the dough for 6 minutes in a stand mixer fitted with a dough hook. As soon as that was done, I formed the dough into a log and divided it into eight sections.

How to Make Chinese Steamed Buns Whiter?

Just before steaming, add 1 teaspoon of Chinese white vinegar to the water in your steamer’s reservoir. It will give the buns a brighter, more white look.

Can I Use this Recipe to Bake Baozi or Bao?

Yes, it is possible. Baozi () or bao are steamed buns with fillings that are popular in China. Steamed bao buns are essentially mantou buns with a filling in the middle. It makes use of the same dough recipe as before.

Is Chinese Steamed Buns the Same as Korean or Japanese?

Some of the dishes in Korean recipes and Japanese recipes are descended from Chinese cuisine. Steamed bao buns made in Korea and Japan are extremely similar to Chinese bao buns in taste and appearance.

How Many Calories Per Serving?

In total, there are just 183 calories in each bun.

What Dishes To Serve with this Recipe?

Mantou is best served with condensed milk or soy milk.

I offer the following recipes for a filling and nutritious Chinese breakfast. Learn how to make quick and easy dinners! Preparation time: 20 minutesPreparation time: 10 minutes Extra Time is available. 1 hour and 30 minutes Time allotted: 1 hour and 30 minutes

Ingredients

• Condensed milk or soy milk can be used to serve the mantou dessert. The meals below are excellent choices for a nutritious Chinese breakfast. Find out how to make quick and simple dinners with these tips. The preparation time is 20 minutes, and the cooking period is 10. Increased Working Hours the duration of one hour 1 hour and 30 minutes total time

Notes

Mantou can be served with condensed milk or soy milk. I offer the following recipes for a hearty Chinese breakfast. Find out how to make quick and easy dinners! Approximately 20 minutes to prepare; 10 minutes to cook Extending the time frame 1 hour and 15 minutes 1 hour and 30 minutes is the total time.

Nutrition Information

1Amount per portion of food Calories183 1 gram of total fat Saturated Fat0gTrans Fat0gUnsaturated Fat0gSaturated Fat0gTrans Fat0g Cholesterol2mg Sodium17mg Carbohydrates37g Fiber1g Sugar2g Protein6g

How to Steam Buns Without a Bamboo Steamer

After more than a year on the market, our Bao Bun Kits have quickly established themselves as one of our most popular goods. However, we are frequently asked how to steam bao buns without the use of a bamboo steamer, and the answer is as follows: Given that a bamboo steamer isn’t something that everyone has in their kitchen, we’ve produced a blog article to provide some additional options to using a bamboo steamer so that you may continue to enjoy our Bao Bun Kits. We will all be pleased whether you use one of our School of Wok Bamboo Steamers or a homemade creative steamer to steam your steamed bao buns.

Even while it generates a little amount of condensation, the vast majority of it is absorbed by the steam basket itself, ensuring that it does not drop down and make your bao buns soggy (and no one like a wet bao bun!) This is exactly what we hope to do with our improvised things as well!

Recommendation 1: Metal Pan Steamer

Certain issues can develop when using a metal steamer with a glass or metal cover, since the condensation can condense and fall back down onto the bao, causing it to get soggy. Follow the methods outlined below to combat this:

• Greaseproof paper should be used to line the metal steamer, since this will protect it. Do not overfill the container with water. Avoid letting your bao come into contact with the sides of the metal steamer, since the sides of the metal steamer might become rather wet. Using a clean tea towel, cover the pan to absorb any condensation, then lay the lid on top

Recommendation 2: Table Top Steamer

We may also use a standard tabletop steamer to do this (one usually used for vegetables). Given that this will typically accumulate a significant amount of steam, you will need to follow the same procedure as with the metal pan steamer.

• Greaseproof paper should be used to line the steamer. Place the baos in the container, leaving enough of room
• Using a clean tea towel, cover the lid and lay the lid over the top to capture any extra condensation

Recommendation 3: 1 bowl, 1 plate and a wok

There is one more option, though, if you don’t have access to a steamer at all. This will allow you to be digging into some fluffy steamed bao buns in no time. Option 3 is a straightforward and uncomplicated dish, as is recommendation 2.

• Place a little quantity of water in a wok and a small bowl on top of the wok
• Cook until the water is boiling. Place a plate on top of the bowl and line it with greaseproof paper (you can also use a big saucepan if you want to be more creative). Bring the water to a rolling boil. Make a greaseproof paper sheet and place the baos on it
• Put a tall lid on the wok, or a flat cover on the saucepan if you’re using one of them.

Are you looking for a WokWok Lid that fits your needs? Here’s where you may see our selection: www.schoolofwok.co.uk/shop/woks Cooking time for all of the ways listed above is 8 minutes. The original bamboo basket will, without a doubt, provide the fluffiest Bao Buns with the least amount of condensation, but any of the options described above will also work and are completely acceptable alternatives. To make the most of your Bao Bun Kit (if you don’t have a bamboo steamer on hand), try one of the recipes listed above and report back to us on how it turned out for you.

How to Make Steamed Buns

Watch this video to learn about the three different ways to steam bao buns:

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How to Make Chinese Steamed Buns

A bowl of steaming Chinese steamed buns is the stuff of dreams. You can stuff them with anything you like, from char siuor (Chinese Roast Pork) to veggies sautéed in hoisin sauce. They are light and fluffy, and they are wonderful. Steamed buns, such as the Char Siu Bao, are commonly served as dim sum and with tea for breakfast or brunch in China, where they are popular. I like providing them with service at all hours of the day.

What are steam buns called in Chinese?

Buns with filling that is inserted before baking are known as baoziorbao, similar to Char Siu Bao. Aremantou are unfilled buns. However, while this recipe is for mantou, the dough recipe for bao is the same. Making bao is as simple as adding the filling to the uncooked dough, wrapping the dough over the filling and sealing it, and then baking the buns in the same manner that you would bake the empty ones. Only a handful of ingredients are needed for this straightforward recipe: all-purpose flour, yeast, baking powder, vegetable oil, salt, and water.

Taste and texture are varied in each version.

To prepare the dough for my Chinese steamed buns, I use a stand mixer, but you can also use a hand-held electric mixer or even mix by hand if you prefer.

How to make Chinese steamed bunsstep-by-step

1. Combine the yeast, warm water, and a pinch of sugar in a mixing bowl. Allow this mixture to sit for approximately 10 minutes, or until it becomes frothy. In a large mixing basin or the bowl of a stand mixer, whisk together the flour, baking powder, and sugar until well combined. In a separate bowl, whisk together the oil and the yeast mixture. Add the yeast mixture to the flour mixer while the mixer is still running, and mix until the dough comes together in a sticky ball of dough. The dough should be mixed/kneaded in the stand mixer for approximately 3 minutes if using a stand mixer. Transfer the dough to a lightly floured work surface and knead it for 3 to 5 minutes, or until it is lovely and smooth (this will take less time if you used a stand mixer, and more time if you didn’t)
2. To make the dough ball, place it in a big, lightly oiled bowl, cover with plastic wrap or a clean dishtowel, and put it in a warm position (such as the kitchen countertop) to rise until doubled in size, 1 to 2 hours (the amount of time will vary on how warm or chilly your kitchen is). In a warmer atmosphere, the dough will rise more quickly.) You may bake the dough with only the light on in the oven if your kitchen is a little chilly at the moment. This will result in a warmer, draft-free environment for the dough to rise in throughout the rising process. Immediately after the dough has doubled in size, divide it in half. Using your hands, roll each part into a log approximately 8 inches long and 2 inches wide. Cut each log into eight pieces of equal size. Each component should be rolled into a ball. Roll each dough ball into a flat round approximately 4 inches in diameter on a lightly floured work surface, using a rolling pin to prevent sticking. You may steam the buns without filling them by folding each circle in half and placing it on a piece of parchment paper. Before steaming the buns, if you want to stuff them, pour a heaping spoonful of filling on top of each dough circle, draw the edges up around the filling and pinch the dough tight, then twist to seal it. Place the filled buns on squares of parchment paper with the twisted side facing up
3. Allow the buns to rise for approximately 30 minutes after covering them. In a bamboo steamer basket, placed over boiling water, place the buns, still on their parchment squares, in a single layer. Steam the buns for 10 to 12 minutes, or until they puff up.

Tips for making perfect steamed buns

1. Either active dry yeast or quick yeast can be used in this recipe. Personally, I’ve used both and honestly, I can’t tell the difference between the two. Warm, not boiling, water should be used to dissolve the yeast. The water should be warm to the touch—approximately 110 degrees Fahrenheit. If the temperature is significantly lower than that, the yeast will not be able to activate, and the dough will not rise correctly. If the temperature is far higher than that, the yeast may be killed and the dough will not rise. The dough should be rather moist and sticky when finished. It will have a sticky sensation about it, rather than being dry. During the kneading process, take cautious not to overwork the dough. Ideally, you’ll use just enough to prevent the dough from clinging to the work surface or your hands, but you’ll want the dough to retain its sticky texture. Don’t forget to include the sugar. The finished buns do not taste very sweet, but the sugar aids in the formation of gluten, which is what gives your buns their characteristically high rise in the first place. It’s important to allow your dough to rise twice: first immediately after combining and kneading, and again after you’ve shaped or filled your buns. Do not allow the dough to ferment for an excessive amount of time. During the first rise, you want the dough to have doubled in volume. This should take between one and two hours. Move on to the following phase once the plant has grown by a factor of two. If you are unable to complete the following step immediately, wrap the dough in plastic wrap and place it in the refrigerator until you have the opportunity to complete the recipe. The fermentation process is halted by refrigeration. Allow the dough to come up to room temperature before proceeding with the recipe. You may either eat the buns right away or keep them for later. Allowing the buns to cool to room temperature before wrapping them in plastic wrap will help you save money. In the refrigerator, they will keep for up to 3 days, and in the freezer, they will keep for up to 3 months. To serve buns that have been refrigerated or frozen, defrost them if they have been frozen and allow them to come to room temperature. Steam the buns for 5 to 10 minutes to bring them back to temperature.

What to fill your buns with

You may use any delicious contents you like to stuff your Chinese steamed buns, which is a lot. Chinese roast pork, often known as char siu, is a popular filling, as is chicken in hoisin sauce. Alternatively, vegetarian options like as sesame glazed tofu or black bean sauce mushrooms are available. When it comes to sweet fillings, coconut custard or sweet bean paste for dessert buns are also excellent choices to consider. You may use whatever you want to stuff your buns with. Korean bulgogi (beef marinated in gochujang sauce), veggies in an Indian-style curry sauce, and crispy Japanese-style pork belly with pickled daikon radish are some of my favorite ingredients.

more chinese recipes you’ll love

• Szechuan Shrimp
• Hoisin Spare Ribs
• Fried Wontons
• Sweet and Sour Tofu
• Mantou Chinese Steamed Buns
• Char Siu
• Char Siu Bao
• Salt and Pepper Chicken
• Har Gow Chinese Shrimp Dumplings
• Singapore Noodles
• Sesame Noodles
• Pork Fried Rice
• Szechuan Shrimp
• Sweet and Sour

Preparation time: 20 minutes Preparation time: 10 minutes Additional time2 hoursTotal time2 hours30 minutesAdditional time2 hours

Ingredients

• 14 cup warm tap water, plus more as required
• 1 envelope (1 12 teaspoons) instant or active dry yeast Divide the mixture into two equal halves and add a pinch of sugar. 2 tablespoons neutral-flavored oil, such as grapeseed, sunflower seed, or safflower, plus more oil for lubricating the mixing bowl 2 and a half cups (12 and a half ounces) all-purpose flour 2 teaspoons baking powder
• Pinch of salt
• 2 tablespoons oil

Instructions

1. In a glass measuring cup with a spout, add the warm water, yeast, and a sprinkle of sugar to make the starter. Using a whisk, mix all of the ingredients. Allow the mixture to sit for about 10 minutes, or until it becomes frothy. 2 tablespoons of oil should be added at this point. In a large mixing basin or the bowl of a stand mixer, whisk together the flour, baking powder, salt, and the remaining 2 tablespoons of sugar until well combined. Continue to mix while the mixer is running (or while stirring by hand) as you gradually add the yeast mixture in a slow, steady stream until the dough comes together in a ragged ball. The dough should be able to keep its shape and be somewhat sticky to the touch. If necessary, add an extra 1 to 4 tablespoons of warm water while mixing to get the desired consistency. In a stand mixer, knead the dough for approximately 3 minutes. Using your hands, work the dough for a further 3 to 6 minutes (or longer if you didn’t knead it in the stand mixer) until it forms a lovely, smooth ball of dough. Toss the dough in a large mixing basin with a little oil, stirring once to coat the dough with oil. Wrap the dough in plastic wrap, pressing the wrap firmly on the dough surface. Spot the dough in a warm place, such as your kitchen countertop, and allow it to rise until it has doubled in size, 1 to 2 hours. Turn the dough out onto a lightly floured work surface and divide it into two pieces that are nearly equal in size. Roll each piece into a log and, using a knife, cut each log into 8 pieces that are approximately equal in size. Using a rolling pin, shape each piece into an oval approximately 3 inches wide by 4 12 inches long and 1 1/4 inch thick. Fold each oval in half to form a semi-circle. Repeat with the other pieces. Place each bun on a tiny square of parchment paper to prevent them from sticking together. Using a steamer basket (don’t overcrowd the basket since the buns will puff up while cooking and will cling together if placed too close together), cook the buns until golden brown. It’s possible that you’ll have to boil them in numerous batches. (If you have bamboo stacking baskets, you can stack up to three baskets at a time.) Preheat the steamer over boiling water for about 10 minutes
2. Remove from heat. Serve hot, with fillings, and allow customers to assemble their own buns if they choose.

Nutrition Information

1Calories per serving (per serving): 139 7 g of total fat Saturated Fat1gTrans Fat0gUnsaturated Fat6gSaturated Fat1gTrans Fat0g Cholesterol0mg Sodium551mg Carbohydrates16g Fiber1gSugar0g Protein4g Nutrient values are simply estimations at this time. Variations may arise as a result of product availability and the method in which the meal is prepared. Nutritional value may vary depending on the manner of preparation, the provenance of the components, the freshness of the ingredients, and other factors.

Nikuman (Steamed Pork Buns) 肉まん

It is possible that this content contains affiliate links. For more information, please see my disclosure policy. As an Amazon Associate, I receive money when people make qualifying purchases via my links. The recipe I’m sharing today is for Nikuman, Japanese steamed buns stuffed with tasty pork, shiitake mushrooms, cabbage, and green onions, which I’ll show you how to prepare in the following video. It’s the greatest type of savory snack to have on hand. Do you have a favorite dish that brings back a specific memory from your past?

Nikuman(), commonly known as Japanese-style Steamed Pork Bun, was not only my favorite winter food, but it was also a nostalgic flavor of my childhood.

By the way, convenience stores in Japan not only sell snacks and beverages, but also a bewildering selection of other things, much like a little supermarket. If you’re ever in Japan, there’s one location you should absolutely stop by and look around — it’s actually a “convenience” shop.

Watch How To Make Nikuman (Steamed Pork Buns)

Learn how to cook Nikuman (Japanese Steamed Pork Buns) at home with this instructional video! Served in delicate fluffy buns, this dish is stuffed with tender juicy pork, shiitake mushrooms, cabbage, and scallions.

What isNikuman(肉まん)?

It is also known asChka Man in Japan. Nikuman is the Japanese name for the Chinese dish baozi (,), which is also known asChka Man in Japanese. Traditionally, steamed buns are constructed of a flour dough that is then filled with meat and other ingredients. These individuals are referred to as Buta Man () in western Japan, which includes Osaka. The savory buns are normally steamed inside a bamboo steamer, and they are at their finest when they are served fresh and fluffy immediately from the steamer.

A variety of hot steamed chka man are available in convenience shops around Japan throughout the winter months, including Nikuman, Kare–man (curry taste), An–man (with red bean paste), and Pizza–man (pizza flavor).

As a tiny child, I recall my mother saying something similar.

Homemade Nikuman

My mother used to buy pre-packaged steamed buns from the grocery store, and they were, as far as I recall, rather tasty. My high school friend’s house for lunch years ago convinced me that this dish was something we could all create at home. I had no idea it was possible! She prepared handmade nikuman for us, and I was particularly struck by the fact that she cooked the pig buns herself. To my amazement, she informed me that they are quite simple to prepare. Because they were freshly baked, the buns were really delicious, and everyone enjoyed them.

Considering that you can buy pre-packaged steamed buns at the grocery store, you might ask if it’s really worth your time to cook them yourself.

Why Make Nikuman at Home:

• Healthier– Prepackaged steamed buns are more likely to have additions or substances that are less than desirable. It’s a whole different experience when you prepare the buns from scratch. Customization– Don’t eat pork? No problem. Then for the fillings, you may use any ingredients you choose. Vegetarian or vegan options are available. These steamed buns are made specifically for you! I prefer to make them in two sizes: large ones for adults and little ones (such as the one featured in today’s recipe) for children. An accessible recipe– I was overjoyed when I found how simple it was to create my own steamed buns from scratch. Watch my video and then follow the step-by-step directions to complete the project. When you try the recipe, you’ll realize how simple and uncomplicated it is. Enjoy a delectable and refreshing taste– There is nothing better than eating food that has been freshly prepared in your own home. Steamed buns are without a doubt one of those foods. These nikuman have a wonderful, fresh flavor and are really filling. Freezer-friendly– Leftovers may be stored in the freezer and warmed quickly for subsequent use.

Making these steamed buns does present a few minor difficulties, but nothing too difficult to deter anybody from giving the dish a shot!

The Challenges:

• This recipe takes some time since you have to let the dough to rest, which is required for nice steamed buns. Technique for wrapping and folding steamed buns– Getting the steamed buns to appear presentable will take some effort. But don’t be concerned. As part of the recipe (Step 18) and my video instruction, I’ll demonstrate an EASYMETHOD to ensure that you can follow along with confidence

Mastering The FoldingPleating for Steamed Pork Buns

This is the section that most people are intimidated about. Since I first published my recipe, I’ve folded the dough using the SIMPLE METHOD I described in the post (Step 18). My Nikuman was delicious, but the appearance might be improved. When my friend Maggie ofOminivore’s Cookbook released her Kimchi Pork Steamed Bunrecipe on YouTube, she demonstrated her mother’s folding and pleating method in the process. Since then, I’ve continued to wrap my nikuman in the same manner. I still have a lot of work to do to better my abilities, but the strategy has made a significant difference.

In either case, the nikuman is delicious.

PS: If you liked these steamed pork buns, I recommend that you try outShumaiandManjutoo as well!

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Nikuman (Steamed Pork Buns)

• It is a traditional Japanese dish that consists of steamed buns that are filled with delectable savoury pork, shiitake mushrooms, cabbage, and scallion. Make this popular snack at home with these simple instructions! Preparation time: 1 hour Cooking Time: 10 minutes 1 hour of resting time Time allotted: 2 hours and 10 minutes

For the dough

• All-purpose flour (simple flour), plus more for dusting (300 g (10.6 oz) is approximately 2 13 cups)
• 10.6ozall-purpose flour (plain flour), plus more for dusting 2 tbsp sugar (the term “scant” refers to the fact that 2 tbsp is “just enough”). 2 Tablespoons granulated sugar (two tablespoons is 25 grams, but we only need 20 grams)
• 12 teaspoons kosher or sea salt (I use Diamond Crystal
• Use half for table salt)
• 1 teaspoon baking powder
• 1 teaspoon instant yeast
• 1 tablespoon neutral-flavored oil (vegetable, rice bran, canola, etc.)
• 160-170 milliliters water (start with 160 milliliters of water and add more if necessary
• Depending on the weather, you may need more or less)

For alternatives for Japanese condiments and ingredients, go to this page. For more information on Japanese ingredients, see this page.

• Assemble all of the materials
• In a large mixing bowl, combine 10.6 ounces flour, 2 tablespoons sugar, 12 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon quick dry yeast, and 1 tablespoon oil. Mixing with chopsticks or a wooden spoon, slowly add 160-170 ml water into the mixture and mixing until it is fully integrated. To avoid the dough from clinging to your hands too much, lightly sprinkle them with flour before working with it. Knead the dough with your hand, pushing it down and reshaping it as necessary. Form it into a ball, then sprinkle flour on the work area to prevent sticking. Transfer the dough to a clean work area and begin kneading it. This is how I knead the dough. To begin, press the top half of the dough into the bottom half, pressing it slightly forward. Then, using the heel of your palm, press it forward twice more before pulling it back and folding it in half again. Then, turning the dough gently, repeat the procedure for another 10-15 minutes, or until the dough is smooth and silky in appearance. Sprinkle a little amount of flour over the dough at a time to help it become less sticky
• Form the dough into a smooth, round shape, carefully tucking any loose ends beneath. Place the dough in a large mixing basin and coat the bottom of the bowl with oil. Cover it with plastic wrap and set it aside in a warm location for 30-60 minutes, or until the dough has doubled in size. While you’re waiting for the dough to rise, prepare the filling ingredients. To begin, soak the dried shiitake mushrooms in 12 cup water for 30 minutes. Place something heavy on top of the shiitake so that the entire mushroom is immersed. Place in the refrigerator for 10-15 minutes while you thinly slice the scallion. The cabbage should be chopped into 1″ (2.5 cm) pieces after the rough core has been removed. 1 teaspoon salt should be sprinkled over the chopped cabbage to take out extra water. Once the shiitake mushrooms have been soaked, wring out the excess liquid, cut away the stiff stem, and mince the mushroom tops. Combine the ground pork, scallions, and shiitake mushrooms in a large mixing basin. Make a mess of the cabbage by squeezing it with your hands and throwing it into the basin
• 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper
• 1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato/corn starch, and freshly ground black pepper Knead the ingredients thoroughly until it is properly blended and appears pale and sticky in appearance. Wait until the dough is done before setting it aside (or covering it with plastic wrap and placing it in the refrigerator). Once the dough has doubled in size, flour the work area and split the dough in half, then roll each half of the dough into a log. Repeat the process with the remaining dough. Then, cut each log into five equal pieces, and then cut each piece in half again. You can use fewer pieces of dough to make larger buns if you want them to be bigger. Because holding a large amount of dough and filling in one hand is difficult, it’s also better to work with smaller amounts of dough to create attractive pleats as you wrap. Form each piece of dough into a ball, then sprinkle the dough balls with flour to prevent them from adhering to one another during the baking process. Allow enough space between each ball and cover loosely with a moist dish cloth to prevent them from drying out. Allow them to rest for 10 minutes before rolling out a ball of dough and pressing it flat with your palm. Then, using a rolling pin, flatten it into a circular sheet of paper. Here’s how I roll the dough out for the cookies. Right hand: Hold the dough’s surface in place with the left hand while using a rolling pin to roll the dough out with the right hand All that is required is that you roll the dough up and down on the bottom half of it. After rolling the dough a couple of times, use your left hand to rotate it roughly 30 degrees. It is necessary to repeat this procedure until the dough becomes thin. The middle of the dough should be somewhat thicker than the outside of the dough. Filling: Scoop 1 12 tbsp of filling (I use a 1 12 tbsp cookie scoop) and lay it in the center of the dough. Holding the dough in the left hand and sealing the bun with the index finger and thumb of the right hand To begin, take a corner of the dough with your right index finger and thumb and squeeze it together with your other two fingers (left picture). Make a tight pinching motion with your thumb while turning the dough clockwise with your left hand (see right image). Repeat this procedure around 10-12 times (= 10-12 pleats) until you have sealed the last portion of the dough by pinching it securely (see right picture). Here are a few pointers: Your left thumb should be used to hold down the filling while your left fingers are used to flip the wrapper around. Make use of your left index finger to assist with the pleating. Additionally, while making the next pleat, raise up the pinched pleats a little bit to ensure that the filling remains inside the dough. Once you’ve finished sealing the last portion of the dough, twist the pleats even tighter using your right index finger and thumb to ensure a secure seal is maintained. If you’re left-handed, you’ll want to follow the guidelines in the other direction. Easy An alternative method is to wrap the filling by pulling the dough up around the meat to the top, producing tiny pleats with the excess dough, then slightly twisting the dough to seal it and pinching it tightly to connect the sides. Prepare a sheet of parchment paper that is large enough to accommodate the bun (for a small size, 3″ x 3″). Continue to cover the completed buns with plastic wrap and continue the process with the remaining dough until all of the dough has been used. Allow the buns to rest for 20 minutes before serving. Bring a pot of water to a boil and prepare a steamer. The buns and parchment paper should be placed in a steamer tray with approximately 2″ between each bun after the water has reached a boil (buns will get larger while being steamed). Close the cover and steam for 10 minutes on a high heat setting (10 for small buns, 13 for medium, 15 for big). For a standard saucepan, wrap the lid tightly with a kitchen cloth to avoid the condensation (which forms on the lid) from pouring into the buns while steaming them. Take pleasure in the moment

To Store

• Assemble all of the materials
• Assemble Place 10.6 ounces flour in a large mixing basin with scant 2 tablespoons sugar, 12 teaspoon salt, 1 teaspoon baking powder, 1 teaspoon instant dry yeast, and 1 tablespoon oil. Stir until the mixture is well moistened. While continuing to combine the mixture with chopsticks or a wooden spoon, slowly add 160-170 ml water into the mixture and stir until well mixed
• And To avoid the dough from clinging to your hands too much, lightly sprinkle them with flour. Knead the dough with your hand, pushing it down and reshaping it as needed. It should be formed into a ball, and flour should be sprinkled on the workspace. Spread out the dough on a clean work area and begin to work it. How I knead the dough is as follows: To begin, press the top half of the dough into the bottom half, pressing it slightly forwards. Then, using the heel of your palm, press it forward twice more before pulling it back and folding it in half once more. Then, turning the dough gently, repeat the procedure for another 10-15 minutes, or until the dough is smooth and silky in texture. Make little additions of flour to the dough at a time to help it become less sticky
• Form the dough into a smooth, round shape by gently tucking any loose ends beneath. Place the dough in a large mixing basin and coat the bottom of the bowl with vegetable oil. Make the filling while you’re waiting for the dough to rise. Cover with plastic wrap and set it aside in a warm area until the dough has doubled in size, around 30-60 minutes. Pour 12 cups of water into a large mixing bowl and add the dried shiitake mushrooms. Submerge the shiitake completely by placing something heavy on top of it. After 15 to 20 minutes of resting time, thinly slice the scallions. The cabbage should be chopped into 1″ (2.5 cm) pieces after the rough core has been removed
• 1 teaspoon of salt should be sprinkled over the chopped cabbage to take out any extra water before cooking. As soon as the shiitake mushrooms have been soaked, squeeze off the excess moisture and finely chop the mushroom tops. Ground pork, scallions, and shiitake mushrooms are mixed together in a large mixing dish. Squeeze the excess water out of the cabbage with your hands and place it in the mixing bowl
• A. Grate the ginger and combine it with the spices (1 teaspoon sugar, 1 tablespoon sake, 1 tablespoon soy sauce, 1 tablespoon sesame oil, 1 tablespoon potato or corn starch, and freshly ground black pepper)
• Set aside. Re-knead the mixture until it is well mixed, pale, and sticky in appearance. Wait until the dough is ready (or cover it with plastic wrap and store it in the refrigerator). Once the dough has doubled in size, flour the work surface and divide the dough in half, then roll each half of the dough into a log. Repeat this process with the remaining dough. Then, cut each log into five equal pieces, and then each piece in half. If you want to make larger buns, divide the dough into fewer pieces. Because holding a large amount of dough and filling in one hand is difficult, it’s also easier to work with smaller amounts of dough to create nice pleats when wrapping. Using your hands, roll each piece of dough into a ball. Lightly dust the dough balls with flour to prevent them from sticking to one another. Separate each ball and cover with a damp kitchen cloth to prevent them from drying out. Allow them to rest for 10 minutes before working with them. Take a ball of dough and flatten it with your hand. Once this is done, roll it out into a circular sheet with a rolling pin. How I roll out the dough is shown in the video below. Maintain control of the dough with your left hand while using your right hand to roll it out with a rolling pin. The bottom half of the dough only needs to be rolled up and down once. After rolling the dough 1-2 times, use your left hand to rotate it about 30 degrees. Continue in this manner until the dough becomes thin (about 10 minutes). When making dough, the center should be slightly thicker than the edges. Filling: Scoop 1 12 tbsp of filling (I use a 1 12 tbsp cookie scoop) and place it in the center of the dough
• Right index and middle fingers and thumb seal the bun after it has been held in the left hand. To begin, take a corner of the dough in your right index finger and thumb and pinch it together with your other two index fingers (left picture). Without moving your thumb, pick up the dough with your right index finger and pinch it with your thumb while rotating the dough clockwise with your left hand (right picture)
• Repeat this process approximately 10-12 times (= 10-12 pleats) until you have sealed the last part of the dough by pinching it tightly. For starters, consider the following suggestions: The filling should be held in place with your left thumb, and the wrapper should be turned with your left fingers. To assist with pleating, use your left index finger. Additionally, while making the new pleat, lift up the pinched pleats a little bit to ensure that the filling remains within the dough. Twist the pleats even more with your right index finger and thumb after you’ve finished sealing the last section of dough in order to maintain a tight seal. If you’re left-handed, you’ll want to follow the directions in the other direction. Easy An alternative method is to wrap the filling by bringing the dough up around the meat to the top, forming little pleats with the excess dough, then slightly twisting the dough to close it and pinching it firmly to join the edges
• Prepare a piece of parchment paper that is large enough to accommodate the bun (for a small size, 3″ x 3″ is sufficient). Wrap the finished buns in plastic wrap and proceed with the rest of the dough as before. Finished buns are ready to serve. 20 minutes should be allowed for resting the buns Preparing the steamer: Bring the water to a boil. The buns and parchment paper should be placed in a steamer tray with approximately 2″ between each bun once the water has reached a boiling point (buns will get larger while being steamed). Steam for 10 minutes on high heat with the lid closed (10 for small buns, 13 for medium, 15 for big). For a regular pot, wrap the lid tightly with a kitchen cloth to prevent the condensation (which forms on the lid) from dripping onto your buns while you steam them. Right away, take pleasure in.

calories: 125kcal; carbohydrates: 14g; protein: 5g; fat: 5g; saturated fat:2g; cholesterol:12 mg; sodium: 138 mg; potassium: 93 mg; fiber: 1g; sugar: 2 g; vitamins: 16IU; vitamin C: 4mg; calcium: 23 mg; iron: 1 mg Courses include an appetizer, a main course, and a snack. Cuisine:Japanese JustOneCookbook.com has a recipe for pork buns and steam buns. The content and photos are protected by intellectual property rights. We invite you to share this dish with your friends and family. It is completely banned to copy and/or paste whole recipes into any website or social media platform.

If you make this dish, take a picture and tag it with the hashtag justonecookbook!

Similar Savory and Sweet Treats You’ll Enjoy:

• In addition to Shumai (Steamed Pork Dumplings), there are Manju, Black Sesame Cookies, and Anpan (Sweet Red Bean Bun).

Note from the editor: This piece was first published on March 16, 2015, and has been updated. It has been revised and will be released again in April 2020. Now is the time to subscribe!

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Mantou (馒头), Chinese steamed buns

A simple and quick method for making Mantou, or Chinese steamed buns. You will be successful if you follow my precise instructions and watch my lesson video. Mantou (Chinese steamed buns), which are traditionally served during the Chinese New Year (Spring Festival, ), are a traditional dish to celebrate the occasion. This was a necessary ingredient in my mother’s preparations for the most significant event of the year, which took place a few days prior. We created dozens of them in a variety of forms and had a great time eating them during the whole Christmas season.

What is Mantou?

Mántóu (), also known as Mó (), is a Chinese term for simple steamed buns that have their origins in China. They are typically produced from white wheat flour, but other components such as maize flour, sweet potato, and pumpkin may also be used to make the dough, depending on taste. Mantou is a popular staple in Chinese cuisine, and it has a prominent position at the dinner table. Mantou is also a celebratory delicacy that is made during the Chinese New Year in certain places of northern China.

HU jun (, flower rolls) is another famous variant of Mantou, and it is made out of layers of buns seasoned with herbs, spices, and oil.

A quickeasy recipe

In contrast to the conventional approach, which relies solely on yeast as a rising agent, my Mantou recipe asks for both yeast and baking powder, which makes the baking process easier and faster. You may create excellent Mantou using only yeast if you follow the double-proofing technique, which is as follows: Allow the dough to rise until it has more than doubled in size. Individual buns should be formed and allowed to rise again before steaming. This process takes 1-2 hours altogether, depending on the room temperature (my article ” Steamed Bao Buns ” employs the conventional method in this regard).

After the dough has been made, you may begin shaping the buns. Simply allow the buns to rise for around 30 minutes before steaming them. It’s a more efficient and straightforward dish, making it a fantastic choice for busy or inexperienced home chefs alike.

How to make the dough

My recipe yields 6 medium-sized round Mantou, or 4 flower-shaped buns topped with Chinese dates, depending on how large you want them. Here’s what you’ll need to have on hand:

• 250g all-purpose/plain flour
• 1 teaspoon dried active yeast
• 3 tablespoons baking powder
• 1 tablespoon sugar, or to taste
• 1 teaspoon salt 130ml lukewarm water
• 4 Chinese dates (for flower-shaped buns alone)
• 1 teaspoon baking powder

The procedure is straightforward: combine the flour, yeast, and baking powder. Slowly pour in the water. Combine all of the ingredients and knead into a very smooth dough. It should be medium-firm in order to prevent it from sticking to the hands or the work surface.

Knead by hand

The process of kneading the dough by hand until it has a very smooth texture might be time-consuming. To make the process go more smoothly, I always allow the dough to rest for a short period of time once all of the ingredients have been coarsely incorporated. After that, knead the dough until it looks to be uniformly smooth.

Use a stand mixer

Making the dough in a stand mixer is a simple process. Knead for approximately 8 minutes at a low pace. Remove the dough from the bowl and knead it by hand for 1 minute to finish it off.

How to shape Mantou

The dough is now ready to be used. You now have the opportunity to mould them into the shape of your choice (No need to rest before shaping). Divide the dough into equal portions and then work on one section at a time until the dough is finished. For this recipe, I cut them into two distinct shapes (please see my video lesson for more information):

Regular round shape:

• Kneading and folding the dough towards the center of the ball without flipping it over are important steps in the process. In the process of forming the ball, this will result in a smooth exterior surface. As soon as you’ve finished this step, twist the ball between your palms to create a slightly elevated shape.

Festive flower shape:

• Form the dough piece into a long, thin rope by rolling it up tightly. Fold both ends in a “J” shape in opposite directions to form a teepee shape. Then, with each end of the rope towards the center of the rope, bring them together until they connect. Take a pair of chopsticks and place one on either side (in the middle) of the flower shape, then compress to make a flower. Once this is done, insert a Chinese date into the center of the flower.

How long to rest Mantou

My simple Mantou recipe simply takes one period of resting time (unlike the traditional method explained inSteamed Bao Buns). After forming the buns, lay them in the steamer basket to rest for a few minutes before serving. Make careful to allow plenty of space between each bun because they will expand by a factor of two after cooking. The amount of resting time necessary varies based on the temperature of the room. It takes me 30 minutes in a room with a temperature of around 25°C/77°F. Consequently, if it’s cooler in your area, you should lengthen the duration a little, and vice versa.

When the dough is gently pushed, it returns to its original shape.

How to avoid bun collapsing

Are you looking forward to achieving a smooth, faultless completed appearance? If this is the case, avoid overproofing the buns. As can be seen in the image above, the smooth one on the right was allowed to rest for 30 minutes before being steamed in the microwave. The wrinkled one on the left had a 45-minute rest period after a long day. As a result of the extra air trapped inside the bun due to over proofing, a large air pocket has formed inside the bun while it is steaming. It crumbled as soon as the cooking was halted.

I can assure you that this advise has no value after putting it through a number of tests. Because the dough has been properly prepared and rested, you may remove the cover immediately after turning off the heat if you have followed my instructions exactly (just like how dim sum chefs do).

How to steam Mantou

When it comes to bun manufacturing, bamboo steamers are the most effective. Because bamboo is a “breathable” material, the steam does not condense on the surface of the bamboo. Some people say that it imparts a natural bamboo scent to the buns as well as this.

Wrap the lid if using metal ones

If you’re using a metal steamer, I recommend wrapping the metal or glass lid with a clean tea towel before using it. The moisture that forms during the steaming process will be absorbed by the cloth rather than pouring onto the buns, which will impact their smooth look.

Line the basket or brush oil

In order to prevent the buns from adhering to the steamer, you must line your basket with steamer parchment paper, such as the one seen in my photographs (They are available in Asian shops or major online shopping platforms). You may use standard parchment paper to cut out circles and set them below each bun, if you want. In order for them to fit, they must be larger than the uncooked buns. Alternatively, a small coating of oil can be applied on the basket with a brush. It’s very efficient when utilizing metal steamers, as the name implies.

What do you eat with Mantou?

Traditionally, mantou has been a mainstay of many northern Chinese home dinners. Families would eat mantou with many savoury meals, which were typically followed by something less substantial, such as congee, soup, or other similar dishes in the same way that you would eat rice. It’s also a popular breakfast option. Sauces such as fermented bean curd (F R/), black bean sauce (), and other savory condiments can be used to dress the dish up a little. Alternatively, serve it as a burger, sliced open and topped with a fried egg.

When eating mantou as a sweet snack, it is highly traditional to dip it into condensed milk before eating it.

How to store and reheat

It’s so convenient to have some Mantou ready to go when you’re in the mood for them. Once your remaining buns have been allowed to cool fully, store them in an airtight container or plastic bag. The items can be stored in the refrigerator for up to 4 days or in the freezer for up to 2 months. When steamed buns are left out in the cold, they tend to get rigid and hard. You can just reheat them in the steamer to restore their softness and fluffiness after they have been frozen. It takes around 4 minutes for those maintained in the refrigerator and 6 minutes for those kept in the freezer (no need to defrost).

• 250 g all-purpose or plain flour
• 1 teaspoon dried active yeast
• 3 teaspoons baking powder
• 1 teaspoon sugar, or more to taste Water (130 milliliters)
• 4 Chinese dates (optional), for flower-shaped buns (130 milliliters)

Prepare the dough

• IF KNEADING BY HAND: Combine the flour, yeast, baking powder, and sugar in a large mixing bowl. Slowly pour in the water. Mix with chopsticks or a spatula until there is no more loose flour visible. Combine the ingredients and knead quickly to form a dough. Allow for a 10-minute resting period (covered). Knead the dough once more until it is extremely smooth. If you’re using a stand mixer, combine the flour, yeast, baking powder, sugar, and water in a large mixing bowl. Knead on a low speed for about 8 minutes, or until a very smooth dough is formed.

Shape the buns

• IF YOU’RE MAKING ROUND BUNS: Divide the dough into 6 equal-sized portions (4 pieces if you prefer bigger buns). The dough should be kneaded and folded inwards towards the center of the ball, resulting in an exterior surface that is smooth. Please refer to the video below for an example of how to rotate the ball between your hands to generate a slightly elevated shape. IF YOU’RE MAKING FLOWER BUNS: Separate the dough into four equal pieces. One piece should be rolled into a long, thin rope. Fold both ends in a “J” shape in opposite directions to form a teepee shape. Turn each end of the rope in the direction of the center of the rope until they meet. Take a pair of chopsticks and place one on either side (in the middle) of the flower shape, then compress to make a flower. In the center of the flower, place a Chinese date to symbolize prosperity.

Rest the buns

• Place the buns in a steamer basket and set aside (line with steamer parchment paper or brush a thin layer of oil to avoid sticking). Make certain that there is enough of room between each bun. Allow for around 30 minutes of resting time. Buns that have been well-rested should be somewhat larger (not double the size) and extremely smooth on the surface. When the dough is gently pushed, it returns to its original shape (see note 2)

Steam the buns

• In a large saucepan or wok, fill half way with cold water and place the steaming basket within. Cook over a high heat for the first few minutes, then reduce the heat to medium-low until the water has come to a full boil. Count backwards from this instant for ten minutes (add 2 mins if your buns are bigger). Serve when still heated.

Store the buns

• After the buns have been allowed to cool fully, store them in an airtight container or plastic bag. Maintain freshness in the refrigerator for up to 4 days or in the freezer for up to 2 months.

Reheat the buns

• Steam the buns that have been stored in the refrigerator for 5 minutes. Cook for 7 minutes (without defrosting) if the meat is frozen.

1. The flour-to-water ratio will differ based on the kind of flour you choose. 2. Make the necessary adjustments. The completed dough should have a medium firmness to it and should be smooth. 2. The amount of time necessary to soak varies based on the temperature of the room. It takes me 30 minutes in a room with a temperature of around 25°C/77°F. Consequently, if it’s cooler in your area, you should lengthen the duration a little, and vice versa. 3. If you are using a metal steamer, I recommend that you wrap the metal or glass lid with a clean tea towel before using it.

Serving:1bun|

Wei Guo is the author of this piece. Interested in learning more about different forms of Chinese bread? Take a look at myChinese Doughnut Stick,Leavened Scallion Flatbread, andPan-fried Pork Buns for inspiration. Good luck in the kitchen!