Wednesday, April 6, 2011

Steamed Buns

So yummy! They went so fast I didn't even have time to take a picture of them before they were all eaten!  I made this without meat and it was good but next time I will make it with meat and maybe add some cream cheese. Buns were an awesome texture and I will definitely make this again.

2 cups flour
1/4 tsp baking powder
1/2 tbsp yeast
1 tbsp sugar
1/2 tsp salt
1 tbsp butter
1/2 cup warm water

1 cup vegetables such as carrots, sprouts, cabbages (chopped or grated small)
1/4 cup chicken, meat or shrimp cooked cut small (optional)
1 tbsp oil
1 tbsp soy sauce
1/4 tsp chili powder

1. Marinate the vegetables in soy sauce and chili powder. Heat oil and stir fry. Cool before filling buns.

2. Combine yeast and sugar in warm water. When the mixture froths add all the ingredients mix, adding more water if it is to dry and knead into a smooth dough. Let the dough rest for 1/2 hour.

3. Make small balls, roll it thin and put a heaping tablespoon of the cooled filling in the center. Using your fingers bring the dough together pinching to close.

4. Place the buns about 2 inches apart and steam for about 10 minutes in a steamer lined with banana leaf, wax paper or cabbage leaves. I use a large dutch oven or stock pot and place a steaming tray in the bottom covered with wax paper. The buns are cooked if it has become big and the color has changed. Serve it hot on it is own or with a sauce of your choice. I used teriyaki and sweet chili sauce. Serve on it's own or with some rice and hot and sour soup and enjoy!

Recipe found at  Torview Toronto.

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