Steamed Pork Scallion Buns – Soft and fluffy steamed buns stuffed with savory meat filling and also a video on how to wrap/pleat the buns 4 ways!!
Before the kids were born I had envisioned me teaching our kids Indonesian language, Hokkian dialect and a little bit of Mandarin thrown in just so that our kids know their parents’ background a little bit. The truth is, they speak mainly English with bits and pieces of Mandarin/Hokkian/Indonesian mixed in!! and I am, of course, a bad teacher! They understand some of the “foreign” languages we speak at home, but I think they still prefer to converse in English. My daughter says “It’s easier”.
I think unless they learn the language in the environment where the majority of the people are speaking the language they are learning, it’s probably kinda challenging to enforce this second-language learning. Unless both parents do not speak English, at least that’s what I observed. When parents speak only native languages, the kids speak the native languages fluently.
These steamed pork scallion buns remind me of what my daughter usually would say on the weekend. We usually eat out on the weekends. I would ask them where they would like to eat for lunch. Sometimes this is what my daughter says “How about the ba pao place?” Ba pao is Hokkian language. Ba is meat in general and pao is similar to the Chinese bao (steamed buns). The ba pao place is a dim sum restaurant we often go to. Yeah…I hope I didn’t do more damage than good with their language skills !! (palm to face!)
Anyway, making steamed buns is one of my favorite thing to do. I find it therapeutic. I still need to practice more on pleating the buns, but I find this activity calms me down!
I have had people asked me before why homemade steamed buns do not appear to be white as those you see in the restaurants? It’s because of the flour. If I made steamed buns using a premixed flour I bought from the Asian store, the steamed buns will be bright white instead of yellowish as you see here. I always use unbleached flour anyways. The yellowish color does not bother me as long as the buns still come out soft and fluffy, which in this case, they are.
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Steamed Pork Scallion Buns
Basic Steamed Buns:
- 300 gr all-purpose flour
- 1 1/2 tsp dry active yeast
- 30 gr sugar
- 1 Tsp baking powder
- 1 Tbsp coconut oil (or you may use shortening)
- 180 ml warm milk or water
- Place sugar, yeast, oil and warm water in a bowl. Give it a stir and let it sit for 10 minutes to activate the yeast. In another bowl, mix flour, sugar, baking powder
- Pour the yeast mixture into the dry ingredients. Use a dough attachment hook and start kneading the dough until it forms a smooth non-sticky dough, about 2 minutes. If you are kneading by hands, you need to knead for around 10 minutes until the dough is really smooth and no longer sticky. The kneading part is very important in yielding that smooth steamed buns
- Place the dough in a lightly oiled bowl to let it rest for about 1 hour in a warm place or longer in winter time. It will double in size
- After that, punch the dough down to release any air bubbles and then fold and knead the dough several times and then reshape the dough back into a smooth dough ball
- Place the dough on a lightly floured surface. Roll into a long log and then divide equally into 15 pieces. Work with one piece at a time and cover the rest to prevent drying. Flatten the dough with your palm and use a small rolling pin to roll into a circle about 5-6 inch in diameter. Preferably with the middle a bit thicker than the side. Place about 1 Tbsp of the filling on the center of the wrapper and wrap and/or pleats the buns as shown in the video or just do the simple round shape by gathering all the sides to the middle and pinch to seal. Place it on a parchment paper seam side down. Continue with the rest and place the bao on a large tray cover with large clean towel and let them rise on a warm place for 30 minutes
- Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid creating burn spots. Place some of the buns on the steamer and steam on high heat for about 7-8 minutes. Continue with the rest. They are best when served warm. Turn off the heat and let them sit in the steamer for 10 minutes before opening the lid. Repeat with the rest of the buns
- I usually made this in big batch and store the rest by placing them in a freezer bag. They can be stored up to 1 month. Try not to stack them so they won't stick to each other in the freezer. I store them flat on the freezer. They can be reheat on the steamer for about 5 minutes and as good as new
Steamed pork scallion buns and 4 ways to wrap/pleat them.
The basic steamed buns recipe can be stuffed with anything you heart desire!
Full Recipe: http://whattocooktoday.com/steamed-pork-scallion-buns.html
Posted by What To Cook Today on Friday, June 9, 2017