Steamed Buns

Cloud like steamed and soft buns are famous in Asia. These buns are filled with beans, carrots and flavored with Asian condiments.

8 Buns
Ingredients
Buns:
3 cups all-purpose flour
2 tablespoon quick-rising yeast
1 tablespoon sugar
1 teaspoon salt
2 tablespoon of oil

Filling:
1 packet thin transparent vermicelli noodles
1 cup finely chopped green beans
1/2 cup chopped carrots
1 cup finely grated cabbage
2 cups finely chopped spinach
1 tablespoon thick soy sauce
1 green chili finely chopped
1 cup crumbled tofu
1-1/2 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon asafetida/organic fermented black bean paste

Please check Measurements

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Steamed Buns

 

 

 

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Steamed Buns

 

 

 

 

Process: Add yeast,sugar, salt, 1 tablespoon oil in warm water. Add 1/4 cup flour, baking powder and whisk well. Keep aside in a warm place covered with wet cloth for 15 minutes.

You will see the mixture showing fermentation. Add the remaining flour, knead into a soft dough. Add more warm water if required. Add the remaining oil and knead it for 2-3 minutes.
Cover again with a wet cloth and keep aside in a warm place for an hour.

Break the vermicelli noodles in two to three parts,soak them in cold water for 10-15 minutes. The reason why we do this is because we do not want a completely soft soggy noodles.
While the noodles are soaking add the remaining ingredients in a bowl and mix well.
Once the noodles look tender yet little chewy add them to the mixture and keep aside
(Try to squeeze out any water from the vegetables especially carrots and cabbage, usually, there shouldn’t be any problem with the freshly grated vegetables)

After the dough rises then again sprinkle some flour, knead the dough and make equal portions of balls.
Roll the ball into 3-inch diameter making sure the edges are thinner and the middle portion is thicker.

Add a big spoonful of mixture in each rolled dough and close them by bringing all the ends together into round ball.
Dust some flour and keep it on a parchment paper. Follow same instructions for the rest.
Cover them again with wet cloth and keep aside for 20 minutes in a warm place. By that time add two-three cups of a water in a steamer or a deep container with lid covered.

With the steamer, you remove the inside plate, grease it with some oil and place the buns. Once the water starts boiling you put this plate and cover the lid, steam for 15 minutes and then remove the buns.

With the regular big container, you can use two 2 inch height steel plates big enough to hold the bubbling boiling water.
Place one plate facing downwards and boil the water. Another plate grease with oil place the buns and then put it on top of the downward facing plate. Cover with lid and steam for 15 minutes.

Remove the plate out and after 2-3 minutes remove the buns.
They are ready to serve. They taste great with wonton soup.

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