Learn how to make basic Chinese steamed buns that can be stuffed with anything you like. Featured here is steamed pork scallion buns with 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.
The steamed 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!
Steamed Pork Scallion Buns
Basic Steamed Buns:
- 300 gr all-purpose flour
- 1 1/2 tsp dry active yeast
- 100 gr sugar
- 1 Tsp baking powder
- 1 Tbsp coconut oil (or you may use shortening)
- 150 ml + 1 tsp water
- 200 gr ground/minced pork
- 1 1/2 tsp corn starch
- 100 gr scallion trim off roots and finely chopped
- 1 1/2 tsp sugar
- 1 Tbsp oyster sauce
- 1/2 tsp salt
- 1 tsp sesame oil
- 15 square parchment paper for steaming the buns
This recipe doesn't require you to activate the yeast by dissolving it in liquid. Place all the ingredients for basic steamed buns in a mixing bowl of stand mixer with dough hook attachment and knead until the dough comes into a non-sticky dough. Add a bit more water or flour if it's too dry and vice versa
If you are not using stand mixer, mix all the ingredients in a large mixing bowl and use your hand to knead until the dough comes together and no longer sticks to your hand
Cover the dough and let it rest for 10 minutes while preparing the filling
Place all the ingredients for filling in another large mixing bowl and use your clean hands to mix everything. Wet your hand a little bit and gather the filling and throw it at the side of the bowl and repeat this several times
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 1 hour
Bring the water in a steamer to a boil. Wrap the lid with a cloth. This will prevent water dripping from the lid and too much steam will make the bao wrinkly. 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
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
Recipe NotesWatch the short video to give you some ideas on how to pleat the steamed buns
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: https://whattocooktoday.com/steamed-pork-scallion-buns.html
Posted by What To Cook Today on Friday, June 9, 2017
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.
*This post contains affiliate links. You don’t pay extra as a consumer if you choose to click on the link and purchase from there. What To Cook Today just receives a small commission from this. That’s all. It helps to pay for some of the cost to have this blog up and running. Thank you so much for your support !