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Chinese Steamed Buns

This recipe uses a chicken and chive filling.
See cha siu bao and anko recipes for other fillings.

Ingredients for 24 buns:

  • 1 package dried yeast or 1 cake fresh yeast
  • 1 cup lukewarm water
  • 4 1/2 cups cake flour
  • 1/4 cup sugar
  • 1 1/2 teaspoons salt
  • 2 tablespoons vegetable oil
  • 1/2 cup warm water
  • 2 tablespoons sesame oil
  1. Dissolve and mix thoroughly:
    1 package dried yeast (2 1/2 teaspoons) or 1 cake fresh yeast
    1 cup lukewarm water
    1 cup cake flour

    Cover with a cloth and warm them in a 100°F (40°C) oven for 20 minutes until bubbles appear.
  2. Dissolve and stir well:
    1/4 cup sugar
    2 tablespoons vegetable oil
    1/2 cup warm water
  3. Pour the dough mixture and sugar mixture into the bread machine. Add and mix well:
    3 1/2 cups cake flour
    Set the machine for "Dough".
  4. If you are not using a bread machine, knead the dough on a lightly floured board until smooth. Put the dough into an extra-large greased bowl and cover with a damp cloth. Let it rise in a warm oven (100°F or 40°C) until it doubles in size, about 45 minutes.
  5. While you are waiting, you can start to prepare the filling of your choice. For a sweet filling you can make sweet anko paste or you can make chicken and chives or cha siu filling for a savory flavor. You can also make the buns without a filling.
  6. When the dough is ready, divide it into 2 portions. Roll each portion into strips 12 inches long and 2 inches wide. Cut each strip into 12 pieces (24 total).
  7. Flatten each piece with the palm of your hand. Flatten them further with a rolling pin into 3-inch circles.
  8. Brush with sesame oil. Indent the center of the dough with a chopstick.
  9. Place 2 teaspoons of filling in the center and wrap the sides of the dough over the filling. Pinch the edges together at the top.
  10. Place each roll on a separate square piece of foil on the steamer tray. Cover the tray with a towel. Let the buns rise until they are double in size, about 30 minutes. Remove towel.
  11. Tightly cover and steam over briskly boiling water for 10 to 15 minutes. Serve while hot. Note: Steamed buns do well in the freezer.

Chicken and chives filling:

  1. Marinate:
    1/4 lb. chicken, ground or finely chopped
    1 tablespoon cornstarch
    1 tablespoon white wine or sherry
    1 clove garlic, finely chopped
    A dash of salt
     
  2. Marinate:
    8 shrimp, finely chopped
    1 teaspoon cornstarch
    1 tablespoon white wine or sherry
    1 clove garlic, finely chopped
    A dash of salt
     
  3. Saute shrimp and set it aside.
     
  4. Saute chicken and set it aside.
     
  5. Saute finely chopped 1/4 lb. chives with:
    1 clove garlic, finely chopped
    1 tablespoon Hoisin sauce
    1 teaspoon blackbean and garlic sauce
      
  6. Put them all together.
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