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Savory steamed buns

Savory Steamed Buns

Soft pillowy hot buns filled with savory mix of onions, mushrooms and vegetable ground round make the best appetizers or lunch!
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Prep Time 1 hr
Cook Time 30 mins
Total Time 1 hr 30 mins
Course Appetizer, Entree
Cuisine Asian
Servings 12 buns

Equipment

  • Bamboo or metal steamer
  • Parchment paper
  • clean towel

Ingredients
  

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

Instructions
 

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.
    steamed buns
Keyword Steamed buns
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