For years I tried many different recipes to make Chinese steamed buns. Some are too complicated. Some don’t give satisfactory results. Finally, I came up with the following recipe.
Our son Jon visited us last weekend. Per his request, I taught him how to make them. He succeeded in his first try.
Proud Mom. Proud Son.
Ingredients
• 3 cups all-purpose flour
• 1/8 cup white sugar
• 2 tablespoons gluten powder
• 1/2 tablespoon baking powder
• 7/8 cup warm water
• 2 tablespoons yeast
• 1 tablespoon vinegar
• 1 tablespoon olive oil
Directions
• Step 1
Mix all ingredients together.
• Step 2
Use the “Dough” cycle in a bread maker.
Alternatively, knead by hand until dough is smooth and elastic. Let sit until tripled in size, 2 1/2 to 3 hours.
Note: If the dough is not smooth and elastic, you may need to add water or flour.
• Step 3
Punch down dough and spread out on a floured board. Cut into 16 pieces
• Step 4
Shape each piece of dough into a circle (see Picture #1), put in fillings (as shown below), form a bun. Place all the buns on a piece of paper towel (Bounty) inside the steamer (see Picture #2). Cover buns with another piece of Bounty. Let sit about 30 minutes.
• Step 5
Cover and steam buns for 20 minutes. See Picture #3 for the final product.
Fillings: Mix chopped chive, green onion, and/or leek (or your preferred veggies) into ground pork. Add salt, sesame oil and soy sauce. Mix well.
Note: For some veggies, you may need to squeeze out the extra water.
