Savory Steamed Buns
Soft pillowy hot buns filled with savory mix of onions, mushrooms and vegetable ground round make the best appetizers or lunch!
Prep Time 1 hour hr
Cook Time 30 minutes mins
Total Time 1 hour hr 30 minutes mins
Course Appetizer, Entree
Cuisine Asian
Bamboo or metal steamer
Parchment paper
clean towel
Dough
- 1 tbsp active dry yeast
- 1 tsp sugar
- 1 tbsp vegetable oil
- 1 3/4 cups all-purpose flour
- 1/2 cup warm water
Filling
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 2 cups mixed mushrooms cubed
- 1 tbsp balsamic vinegar
- 1 tbsp soy sauce
- 2 tbsp tomato sauce
- 1 cup minced cilantro or leafy greens
Prepare the dough
Combine 1 tablespoon active dry yeast with 1 teaspoon white sugar, ¼ cup all-purpose flour, 1 tbsp vegetable oil and ¼ cup warm water. Stir and set aside for 10 minutes until you see the mixture expanding.
Add 1.5 cup of all purpose flour, and start kneading until the dough is smooth and elastic. This will take anywhere from 3-5 minutes of kneading.
Place the dough in an oiled bowl and cover with a clean damp towel. Rest the dough until it doubles in size (40-120 minutes) depending on the temperature in the kitchen.
Prepare the filling
Chop the onion, mince the garlic and the ginger.
Pan fry the onion, garlic and ginger in a little oil.
Add 1 tbsp balsamic vinegar, 2 tbsp soy sauce, 2 tbsp tomato paste, and cup of vegetable ground round
Optional: add a cup of chopped fresh cilantro or leafy greens.
Cook until most of the liquid has evaporated. Set aside to cool down.
Assemble
When the dough has doubled, remove from the bowl and punch down to remove all the bubbles that have formed during the rising process.
Sprinkle some flour or baking powder on the working surface.
Work the dough for 2-3 minutes. Using your hands, make a hole in the middle, then cut 12 equal parts.
Flatten each ball with your palm, and a roller, working only on the edges making sure to keep the middle thicker so that the buns don’t turnout soggy after being steamed.
Place one or 2 tbsp of filling in the middle.
Hold the disc in the palm of one hand and start folding/pleating with the other while turning the bun until completed. You can leave a small hole in the middle or close the buns until it forms a nice spiral on top.
Cut small squares of parchment paper. Place each bun on one of them. Let them rise another 15 minutes. Don't skip that step!
Steaming time!
Place each bun in the steamer leaving some space in between each bun and on the edge of the steamer because they will expand when they cook.
Pour cold water in a frying pan large enough to hold your bamboo steamer. Add the bamboo steamer with the buns and cover.
When the water starts to boil, bring the heat down to medium and start the timer. You should steam the buns 15-18 minutes.
Serve immediately. Drizzle with some chili oil.