Need a recipe for sweet Chinese steamed buns, i think they have beans in them?

Question

They have them at a Chinese buffet near me.. they're small and white, with sort of rose shape/color on top. They also have a plain, round, white one with a yellow filling.. maybe pineapple? Thanks!

Answer 1

chinese-steamed-buns recipe


Date: Tue, 10 Jan 95 18:42:29 GMT
From: [e-mail] (Patricia Thorp)

I made the following this last weekend, and they were *excellent*. 3 of the
buns are more or less a meal for me, and it makes 16. They freeze well; I
cooked them first, and then reheated them for future use.

(from Feb 95 Weight Watcher's magazine, as modified by yours truly)

Chinese Steamed Buns (were original Steamed P*rk Buns)
makes 16 buns

Chinese Bun Dough
1 1/4oz package active dry yeast (2 1/4 teaspoons)
1 teaspoon granulated sugar
1 cup lukewarm water (105-115F)
3 cups all-purpose flour (reserve 1 tablespoon if mixing by hand)

In small bowl, sprinkle yeast and sugar evenly over the lukewarm water; stir
until yeast dissolves. Let stand 10 minutes or until foamy.

In large bowl or in food processor, combine flour and yeast mixture and mix
well, or process 1 minute. If mixing by hand, sprinkle work surface with the
reserved 1 tablespoon flour; turn dough out onto work surface and knead
until dough is smooth and elastic, about 10 minutes.

Spray large bowl with nonstick cooking spray; place dough in bowl. Cover
loosely with plastic wrap or a damp towel, and let rise until dough triples
in volume, about 3 hours. Punch down and wrap in plastic until ready to use.
Will keep 3 days in the refrigerator and up to 2 months in the freezer.

Mushroom Marinade (was Chinese roast p*rk)
2 tablespoons hoisin sauce (mine had no added oil or fat)
1 tablespoon chili sauce (again, mine had no added oil or fat)
1 tablespoon rice wine or dry sherry (I omitted this with no problem)
1 tablespoon low-sodium soy sauce
1 tablespoon minced scallion (white part only)
2 garlic cloves, minced
One 1/2" piece pared fresh ginger root, minced (I grated mine cause I hate
chopping)
6 oz portabella mushroom caps (was 1 pound, 4 oz p*rk loin)

To prepare marinade, combine hoisin and chili sauces, wine, soy sauce,
scallion, garlic, and ginger in bowl. Clean mushroom caps, and place top
down on shallow dish. Spoon mixture into top, and allow to marinate for a
few hours. (I just let mine sit while my dough was rising.)

Steamed Buns with Dipping Sauce

(the original called for 1 t of oil -- in a nonstick pan???)
1/4 medium red bell pepper, finely diced (I'd use more next time.)
2 scallions, finely chopped (both white and green parts; reserve 1 teaspoon
for dipping sauce)
1 minced garlic clove (reserve 1/8 teaspoon for dipping sauce)
Marinated mushrooms from above recipe
1/4 cup whole water chestnuts, finely diced
1 tablespoon hoisin sauce
1 tablespoon all-purpose flour
Bun dough (see above recipe)
3 tablespoons low-sodium soy sauce
1 teaspoon white vinegar
1/4 teaspoon hot chili oil (before anyone flames me, Michelle does allow
small amounts of oil for flavoring. I used some of my chili sauce instead,
but then ended up not using the sauce cuz I didn't need it)
Chopped cilantro for garnish

In large non-stick saucepan, add bell pepper, scallions, and garlic, and
cook, stirring constantly, until peppers are soft, 5-8 minutes. Chop
mushrooms (the pieces need to be fairly small to go in the dumplings) and
add, with marinade, to peppers. Add water chestnuts and hoison sauce; cook
until most of liquid has evaporated, 3-4 minutes. Cover and refrigerate
until ready to use.

Sprinkle work surface with flour. Turn bun dough out onto prepared surface,
knead 1 minute and roll into a log, about 16" long and 1 1/2" wide. Cut
dough into 16 equal pieces and roll each into a ball. Flatten each ball with
the palm of your hand into a 3" diameter circle. Place a heaping teaspoon of
filling mixture in center of each dough round, and gather up edges to
enclose filling, twisting edges together and pressing to seal. Repeat with
remaining dough and filling, covering buns with plastic wrap.

WARNING: This takes a little practice, so I'd recommend that you plan on
*not* serving the first 2 or 3 you make to company. =-)

Line steamer rack with cheesecloth or wax paper (I used cabbage leaves).
Place in large shallow saucepan or wok; add 2" water, cover and bring to
rolling boil. Arrange 8 of the buns at least 1" apart on prepared steamer
rack; cover and steam until puffy, tender and cooked through, 15-20 minutes.
Repeat with remaining buns, adding water to pan as necessary. (I did this in
my Black and Decker steamer, which only allowed for 4 dumplings at a time. I
filled the water to the highest water mark, refilling after steaming 8
dumplings.)

Meanwhile, prepare dipping suace: In small bowl, combine soy sauce, 1
tablespoon water, the reserved scallions, the vinegar, the reserved garlic,
and the hot chili oil, if using; sprinkle with cilantro, if using.

Serve freshly steamed buns immediately, with dipping suace on the side, or
cool and freeze for later use. (To reheat, thaw until soft and steam until
warmed through, 5 minutes.)

Enjoy! The recipe also says that you can use other veggies and sauces -- try
chopping up your favorite ff chinese dish and making it into a filling!
kwvegan vegan

Answer 2

Sweet Chinese Buns

Answer 3

Those are called Dim Sum if they are the little ones. The larger ones that contain meat are called Chinese Bread(Indonesian-Dutch name), Sho Pow (Filipino name), Hum Bow (the name they sell them at Chinese markets).

This is the recipe I received from my Indonesian Dutch neighbor when I was a teenager. She filled hers with a meat filling and they were delicious. My son was raised on them and even at 35 today he craves them.

CHINESE BREAD

1 c warm water
1 pkg yeast
2 T sugar
1/2 tsp salt
1/8 c butter or shortening
3 1/2 - 4 c flour

Put water in a large warm bowl. Sprinkle in the yeast. Stir to dissolve. Add the sugar, salt and butter. Add 3 cups flour, beat well. When dough is too soft, put more flour in. Knead until elastic and smooth. Butter a bowl, shape the dough into a ball, drop it into the bowl, turn it over to coat the other side, cover it and let it rise in a warm place for 1 hour.

FILLING:

1 lb ground beef
1/3 lb ground pork
1 c diced onions
2 garlic choves chopped fine
black pepper and salt to taste
sugar to taste
soy sauce to taste

Cook meat, onions and garlic. Season to taste with the salt, pepper, sugar and soy sauce until the meat is done. Set aside to cool.

Punch down the dough. Tear off a ball about the size of a golf ball. Roll it out into a circle. Place 1/2-1 tsp (heaping) of filling into the center of the circle. Gather all the corners and bring them up together and pinch shut around the filling. Cut squares of wax paper and turn the rolls over so the pinched area is on the bottom, against the wax paper. Let rise for 3o minutes. Place in the steamer and steam for 10 minutes. Serve warm.

You can go to Chinese recipe websites and get the recipe for the red bean filling or any other kind of filling you'd like. You can even use shrimp in the filling.

In my Dim Sum cookbook, they have a recipe for Pork and Chinese Sausage Buns. With it they bake them in the oven instead of steam them. The baked kind have a bread-type surface to it versus the steamed, soft, pale look. The pink on the bun that you see is put there on purpose but I don't know what it is - whether it's just food coloring or what.

The different types of buns in my Dim Sum cookbook are:
Pork and Chinese Sausage Buns, Curry Pork Buns, Sweet Bean Paste Buns (that might be what you are after), Steamed Barbecued Pork Buns (I've had those before - they are pretty good - I bought one at the Puyallup Fair a number of years ago).

I'm not sure if you'd like to buy the Dim Sum book or not but it's an excellent book - pictures on every page of what it looks like as well as pictures of how to make it. The title is called Quick & Easy Dim Sum Appetizers and Light Meals by Judy Lew. Don't know if you can get it at Amazon.com - whether it's still in print or not but it's a very good book. Has lots of pot stickers in it, egg rolls, sauces, egg custard dishes, etc. as well as how to make your own fortune cookies.

Answer 4

Asian steamed buns = Bao, get a bag of bao flour at your local Asian market and follow direction on the bag for the dough. The filling sounds like a sweetened yellow bean filling (common for the sweet bao.) - the difference is in the cooking, although you steam a bao to cook, the yellow bean bao is wrapped in a banana leaf first.
San Diego

Answer 5

Sweet Chinese Steamed Buns? well...we talking about 18yr old asian girls here?