i had it at a chinese restaraunt i think , but i dont remember what its called..
2006-09-29 09:39:08 · 7 answers · asked by your mom. 2 in Food & Drink ➔ Ethnic Cuisine
There are different kinds of steam buns in Chinese cuisines.
Cantonese Cuisine
Char Siu Bao - Steam buns with roast pork filling
(here is the photo of char siu bao)
http://images.search.yahoo.com/search/images/view?back=http%3A%2F%2Fsearch.yahoo.com%2Fsearch%3Fei%3DUTF-8%26p%3Dchar%2Bsiu%2Bbao%2Bphoto&h=200&w=150&imgcurl=www.12hk.com%2Ffood%2FCharSiuBao_PHOT0821Z.jpg&imgurl=www.12hk.com%2Ffood%2FCharSiuBao_PHOT0821Z.jpg&size=15.9kB&name=CharSiuBao_PHOT0821Z.jpg&rcurl=http%3A%2F%2Fwww.12hk.com%2Ffood%2FDimSum2order.html&rurl=http%3A%2F%2Fwww.12hk.com%2Ffood%2FDimSum2order.html&p=char+siu+bao&type=jpeg&no=2&tt=49&fr=FP-pull-web-t
Kai Bao Chai - Steam buns with minced chicken and chopped corinader filling
Shanghainese Cuisine
Choy Yuk Bao - Steam buns with minced pork and chopped bok choy filling
San Jin Bao - Pan-fried steam buns with minced pork filling
(here are 2 photos showing how the Shanghainese prepare steam bun)
http://www.pbase.com/ytao/image/26601547
http://www.pbase.com/ytao/image/26601546
A photo showing another kind of steam bun (in Yunnan, Southern China)
http://www.molon.de/galleries/China/Yunnan/Xizhou/img.php?pic=4
We (Cantonese) also have lotus paste / red bean paste / custard cream as fillings
2006-09-30 05:51:22 · answer #1 · answered by Aileen HK 6 · 3⤊ 0⤋
Yum Cha/Dim Sum/Niku Man
Steamed Buns with BBQ filling
1 packet (2 1/2 tsp) active dry yeast
1/4 cup warm water (110F)
3 cups ap flour (bleached, if possible)
1/4 cup sugar
1/2 cup warm water
1/2 cup warm milk
1 tbsp shortening, melted
1/2 tsp baking powder
In a large bowl, combine yeast and 1/4 cup water. Let stand for 5 minutes, until foamy. Add 2 1/2 cups flour, sugar, water, milk, shortening and baking powder and stir well. Add remaining flour gradually until the dough comes away from the sides of the bowl. Turn out onto a lightly floured surface and knead until smooth and elastic, about 2-3 minutes. Place in a large ziploc bag to rise (or a bowl, covered with plastic wrap) until doubled, 45-60 minutes.
Cut 12 3-inch squares of parchment paper.
Turn dough out onto a lightly floured surface and flatten. Divide dough into 12 pieces (I made 15 because my steamer is on the small side). Keeping the unused pieces of dough covered with a dish towel, flatten a piece of dough into a circle with the center slightly thicker than the outside (approx 4-5 inches in diameter, but you'll get the hang of it quickly without measuring). Place about 2 tbsp filling in the center of the dough and close the dough around the filling (recipe below), pinching to seal. Place seam-side down on a square of parchment and place on a baking sheet. Repeat with all dough. Cover baking sheet with a clean dish towel and let rise for 15-20 minutes.
Steam buns for 18-20 minutes, in batches if necessary, until springy to the touch. Serve hot.
Makes 12 buns.
BBQ Filling
1 1/2 cups shredded pork (or chicken)
1/2 cup bbq sauce
2 tbsp soy sauce
1 tsp sesame oil
salt and pepper, to taste
Mix all ingredients in a bowl and store, covered, in the refrigerator until ready to use.
2006-09-29 13:23:31 · answer #2 · answered by gurlnbama 2 · 3⤊ 0⤋
Served with a garlic / ginger soy sauce?
Dim Sum in a good oriental eatery
or otherwise known as dumplings
2006-09-29 11:28:32 · answer #3 · answered by Cinderella 4 · 2⤊ 0⤋
You probably had Dim Sum which are their version of dumplings.
2006-09-30 04:56:05 · answer #4 · answered by COACH 5 · 0⤊ 2⤋
I believe they might be called "Chuuka manjuu" in Chinese ... here in Japan we call them niku-man or buta-man..!
Here's a pic;
http://www.imuraya.co.jp/annai/jigyo/kaon/index.htm
2006-09-29 13:15:53 · answer #5 · answered by _ 6 · 0⤊ 2⤋
probably pork bao
2006-09-29 13:36:07 · answer #6 · answered by Ari 3 · 2⤊ 0⤋
pork buns.
2006-09-29 09:44:05 · answer #7 · answered by nigthslayer 3 · 1⤊ 1⤋