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Home » Asian: Chinese » Hot & Steamy Chinese Adventure Round Up!

Hot & Steamy Chinese Adventure Round Up!

September 15, 2008 · WCC Administr@tr · 14 Comments

ph_ap_bao-2701356

Chicago has gotten quite a bit of rain the whole weekend so it definitely was a perfect day to spend in the kitchen with friends. For my culinary adventure today, friends came over to learn how to make Chinese Steamed Buns and stuffed them with an assortment of fillings.

You will need the following to make the steamed buns:
Your preferred fillings
Prepared steamed bun dough
Extra flour for dusting your hands/fingers
Several 2″ x 2″ squares of parchment or wax paper
Bamboo or metal steamer
Wok or large stock pot with boiling water

Steamed buns are traditional made with a yeast dough and filled with tasty meat and/or vegetable combinations. For my event I offered 5 different fillings I made from scratch including:

Thai Green Curry Chicken
Mongolian Beef
Creamy Crab
BBQ Chicken & BBQ Pork
Steamed Buns Dough
Now I have a confession. I’m not too fond of working with yeast… and although the traditional recipes for Chinese Steamed Buns use yeast, you can imagine how thrilled I was to find a recipe that doesn’t call for it at all! The following is the adapted recipe I used, taken from the book, Dim Sum: Delicious Finger Food for Parties by Fiona Smith.
Steamed Buns Fluffy Dough

dsc00102-59516121.5 cups of all purpose flour
2 tablespoons sugar
1/2 teaspoon salt
3 teaspoons baking powder
2 tablespoons canola or vegetable oil
1/3 cup whole milk
1/2 cup cold water

In a stand mixer, fitted with the dough hook, combine the flour, sugar, salt & baking powder until fully combined.
Slowly add the remaining ingredients and allow the dough hook to bring the dough together.
Allow the dough hook to knead the dough for 1-3 minutes until the dough pulls away from the sides of the bowl.
In a large bowl, sprayed with cooking spray (to prevent sticking), place the dough and cover with a damp cloth.
Allow dough to sit for 1 hour before using.

Making Steamed Bunsdsc00095-6037715
Once you have the fillings and dough ready… and you’ve got a pot of water ready for steaming, then the fun can begin! To begin filling and making steamed buns, dust your hands with flour and stir in 1-2 tablespoons of flour to the dough before working with it.

Take a ball of dough about the size of a tennis ball in your hands. Work the dough to create a log about 1 inch thick and about 4-6 inches long.

Once you have your log, break off a piece about an inch long. Roll this in your hands to form a small ball. Flatten this ball in your palms and work to stretch it out into a disc, about 1/4 inch thick. You’ll notice the dough is very elastic and if needed, use flour to prevent the dough from sticking to your fingers/hands.

In the middle of your disc of dough, add 1 teaspoon of your preferred filling. Pull the edges up to create a pouch and pinch the dough to fully enclose the filling in dough.

Place your steamed bun on a square of parchment or wax paper. Continue repeating the steps until you’ve used up all your dough.

Steaming the Buns

dsc00101-5731395I gave everyone of my friends a bamboo steamer for them to cook their steamed buns in. You can find these at your local Asian market or housewares store, such as Bed Bath & Beyond and event Walmart/Target. They are pretty affordable and are great to use for other items like vegetables, lean meats (such as fish, chicken, shrimp), fruits, dumplings… the versatility of this tool is endless! It really is a wonderful way to cook healthy too.

Once you have your buns formed and are placed on the parchment/wax paper, carefully put the buns in your steamer basket: dsc00097-2118063Have your large pot or wok filled with enough water to get it boiling. You don’t want the water level to boil up into the bottom of your steamer… just below it (we want to steam the buns, not boil them in water!). Place your steamer in your prepared pot and cover. Here’s a funny picture of our Bamboo Steamer Towers both in my 21 quart stock pot and wok:dsc00098-7375229Allow your buns to steam for about 15-20 minutes. Keep in mind, they may look small, but they will puff up and expand while it steams. They will be done when the dough gets a nice sheen to them and is no longer doughy.

Once they are done, enjoy these fluffy savory pillows of goodness!

dsc00103-8783584
To join in the fun, my fellow bloggers have submitted Chinese inspired recipes! As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event’s winner is Brooke of Victuals & Libations !

chinese-five-spice-product-3921017

Brooke will be receiving Chinese Five Spice Powder and Crystallized Ginger, compliments of Chicago’s Spice House! Hopefully these ingredients will inspire Brooke to make more Chinese inspired recipes! Congratulations Brooke and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers…

Becke of Columbus Foodie
from Ohio
Mu Shu Brat Bites
Becke joins us with a creative twist on a grilled favorite – brats! It’s a Chinese inspired take on bratwurst which makes it quite interesting. For Becke’s thoughts and ways she would adapt the recipe for next time, check out her blog!2845522823_fab5e3c395-5369242
Brooke of Victuals & Libations
from Ohio
Chicken & Cashew Stirfry
Brooke joins us for the first time with her dish, Chicken & Cashew Stirfry. It’s chock full of various veggies and its pretty versatile too. To find out what veggies Brooke made her dish with, check out her blog for the recipe!jhjgjghjgjgjg004-3809421
Cassie of Cassie’s Ruminations
from Washington State
Teriyaki Chicken Bowls
Cassie joins us to share her Teriyaki Chicken Bowls. What I love about this dish is that it uses chicken thighs, probably the most flavorful cut of chicken there is! It also uses a great alcoholic drink you can sip while cooking. To find out what that drink is and for the recipe, check out Cassie’s blog!f81e7198-7813628

Asian: Chinese, Blogging Event Round Ups, Cooking Class, Menus, Party Ideas

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Comments

  1. ~Amber~ says

    September 15, 2008 at 5:54 pm

    Looks like a great event and the perfect way to spend a rainy day.

    Reply
  2. #1SAHM says

    September 15, 2008 at 5:54 pm

    you made one of my all-time fav dim sum recipes and you didn’t invite me over??? I’ll forgive you…this time. ; ) They look great!

    Reply
  3. ashley says

    September 15, 2008 at 5:54 pm

    it all looks great! i’ll have to try your dough recipe for steamed buns! my mom’s shortcut has always been to use canned biscuit dough… its incredibly delicious!

    Reply
  4. Cate says

    September 15, 2008 at 6:45 pm

    Thank you thank you thank you for posting a recipe for bao! My husband has been asking me to make it for months…now I finally have a great recipe!

    Reply
  5. Melissa says

    September 15, 2008 at 6:45 pm

    How fun!!!

    Reply
  6. Sarah says

    September 17, 2008 at 10:29 pm

    Sounds like so much fun! I have to make these soon–I love bbq pork filled bao almost more than anything else!

    Reply
  7. Katie says

    September 18, 2008 at 1:25 pm

    Joelen, you are officially the queen of tutorials and foodie parties. I salute you!

    Reply
  8. Anonymous says

    September 19, 2008 at 5:49 pm

    So many good recipes…
    Yeast is fun! I learned just so I can make pan de sal.

    Reply
  9. Maggie says

    September 19, 2008 at 5:49 pm

    It’s been far too long since I’ve made (or for that matter had) dim sum. I love the selection of fillings. The mu shu brats from the round up look great too!

    Reply
  10. Karen Kelly says

    September 19, 2008 at 5:49 pm

    I have to try that mongolian beef recipe…yum-o!

    Reply
  11. LifeInFertility says

    September 19, 2008 at 5:49 pm

    Those look so good! I can’t wait to try them…now I won’t have to head downtown to get my bao fix!

    Reply
  12. Maryanna says

    September 19, 2008 at 8:53 pm

    I don’t think I’ve ever had a steamed bun. They look great. Mongolian Beef is my fav, so I’m saving this recipe.

    Reply
  13. Peabody says

    September 22, 2008 at 2:34 pm

    Those brat bites look like a great twist!

    Reply
  14. BMK says

    September 22, 2008 at 3:50 pm

    What a fun event. I’m just starting to try to learn to make Asian food at home. I’ll have to add these steamed buns to my list.

    Reply

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Hi, I'm Joelen! Welcome to What's Cookin, Chicago. My goal is to share my culinary adventures in hopes to inspire you to embrace life in a delicious way.
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