Chinese steamed buns

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    Chinese steamed buns

    Chinese steamed buns

    (29)
    3hr20min


    35 people made this

    About this recipe: These pork-filled Chinese steamed buns are a dim sum favourite. You can choose to keep the prawns in the recipe or leave them out.

    Ingredients
    Makes: 24 steamed buns

    • 225g chopped pork
    • 1 small tin prawns, drained and chopped (optional)
    • 1 teaspoon salt
    • 2 spring onions, chopped
    • 1 tablespoon chopped root ginger
    • 1 tablespoon light soy sauce
    • 1 tablespoon rice wine
    • 1 tablespoon vegetable oil
    • 1 tablespoon sugar
    • black pepper to taste
    • 2 1/2 tablespoons water
    • 1 recipe Hom bao

    Method
    Prep:50min  ›  Cook:30min  ›  Extra time:2hr chilling  ›  Ready in:3hr20min 

    1. Cook chopped pork in a wok over medium heat. After 3 minutes of cooking add chopped prawns (if desired). Cook until pork is no longer pink. Drain, season with salt and set aside to cool.
    2. Mix together spring onions, ginger, soy sauce, rice wine, oil, sugar and pepper. Stir in meat mixture. Stir in water and mix thoroughly. Chill in freezer for 2 hours, or in refrigerator overnight to firm up and blend flavours.
    3. Prepare the recipe for Hom bao (Chinese steamed buns).
    4. Shape dough into balls. Roll each out into a circle. Put 1 tablespoonful of prepared meat mixture in the centre of each circle, and wrap dough around filling. Place seams down onto squares of greaseproof paper. Let stand until doubled, about 30 minutes.
    5. Bring water to a boil in wok, and reduce heat to medium; the water should still be boiling. Place steam-plate on a small wire rack in the middle of the wok. Transfer as many buns on the greaseproof paper as will comfortably fit onto steam-plate leaving 2.5 to 5cm (1 to 2 in) between the buns. At least 5cm (2 in) space should be left between steam-plate and the wok. Cover wok with lid. Steam buns over boiling water for 15 to 20 minutes.
    6. REMOVE LID BEFORE you turn off heat, or else water will drip back onto bun surface and produce yellowish "blisters" on bun surfaces. Continue steaming batches of buns until all are cooked.
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    Reviews & ratings
    Average global rating:
    (29)

    Reviews in English (28)

    by
    38

    I spent a good part of my childhood growing up in Southeast Asia. One of my favorite memories is buying Bao Tzes (Chinese Steamed Buns) at the stalls at the Wednesday Night Market in Singapore. This recipe is the real thing and brought all those wonderful memories rushing back to mind. I tested it out on my family all of them Bao Tze connoisseurs and they raved over them! It is a little work to make, but well worth it!  -  14 May 2001  (Review from Allrecipes US | Canada)

    by
    18

    Absolutely wonderful recipe Carol. The kids flipped over these delicious and authentic tasting buns! Thanks so much!  -  10 Mar 2005  (Review from Allrecipes US | Canada)

    by
    18

    These dumpling-like buns are absolutely delish. I made mine about the size of a fist, though, and there was no WAY I could have squeezed 24 out of the dough. It turned out to be more like 6. That's okay though; I liked that there was a higher meat to dough ratio. My boyfriend and I just polished off the first batch; I did the dishes and am starting a second! Also, I didn't mix the shrimp in with the pork, but I made seperate pork buns and shrimp buns.  -  28 Feb 2004  (Review from Allrecipes US | Canada)

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