Wednesday, September 1, 2010

Homemade Chinese Steamed Buns

...by my daddy! A rare treat. The bun itself is so fluffy. Look at all those air pockets. And the filling is sauteed ground pork, red onions, diced carrots, mushrooms.

My dad used to make homemade steamed buns all the time when my siblings and I were kids. Sometimes my childhood food memories taste better than the modern recreations. But this matched the memory.

***UPDATE***

Due to popular demand, I asked my father for this "secret" family recipe and revealing it for all. These are just estimates off of the top of my dad's head, hence the weird yield (17 buns?). I'm not a recipe writer and even though baking is more scientific than cooking, this is technically steaming not baking.

The Buns
8 cups of all-purpose flour
3 to 4 cups of water
3 to 4 tbsp sugar
1/2 tsp salt
2 whole eggs, beaten - if you want a whiter colour, just use egg whites

Active yeast (1 tsp; follow the instructions for proofing)
1/4 tsp of sugar in the yeast

Filling
The Li Family filling is ground pork, and diced carrots, white onions and white mushrooms, sauteed in a pan with oyster sauce, salt, pepper and a little soy sauce. But as my dad says, filling is easy. Make whatever you like. There are some classics but I'm all for experimentation. For a vegetarian substitution, he suggested diced carrots, white onions, white mushrooms, bamboo shoots and chives.

(Okay, the following instructions I know are a major fail because I'm not sure how to write it out, as I just watch my dad do it and know from experience.)

Combine wet and dry ingredients till it forms a soft dough. Let rise two hours.

Knead dough. Form into even-sized "balls" (they won't really be balls because the dough is very soft). Place filling in center of flattened ball, and pinch sides to top to fold in and close. Pat in hands to form back into a "ball." Let rise for another 10 minutes. Cook in steamer for 10 minutes if you sauteed the filling beforehand. Cook for 20 minutes for uncooked meat; and 12 minutes for a veggie filling.

And report back with how it went... 

7 comments:

Mike Mike said...

can i have some?

Heather Li said...

I brought two for your mom and dad yesterday. Apparently Bryan ate one.

I may come over today, so I'll bring a couple more if possible.

yasmin said...

recipe please!!! i want to make a veg version! ask your dad what he'd recommend??

Heather Li said...

Sorry, Li family doesn't do veg versions...

Just kidding! I'll ask him for you. But it's all about the actual bun. Filling is easy.

Bryan said...

They were yummy.

yasmin said...

oh.my.god. you have NO idea how excited i am to try these. NO IDEA.

question, are the meat and veg only sauteed partially prior to stuffing, hence the long/varied steaming time?

thank your dad for me! i will definitely report back. thank you too!

Savannah, Acts of Sweetness Ambassador said...

Hi Heather!

This is post is awesome! We'd love to see it on the Redpath Sugar Facebook page. If you feel like sharing this (or any other posts) please do!

Also, Redpath is running a contest to co-host a baking segment with The Happy Baker, Erin Bolger. All you need to do is post a recipe that uses Redpath sugar and an unusual ingredient for your chance to win:

http://www.facebook.com/notes/redpath-sugar/always-wanted-to-help-presenting-a-baking-show-heres-your-chance/475950135844

Thought you might like to know!
Happy Baking :)