Hey everyone, hope you are having an amazing day today. Today, we’re going to make a special dish, xi'an steamed buns. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Please the buns into a lined steamer. Add cold water to your wok or steel steamer. Use high fire firstly and then lower the fire after you see the vapor coming.
Xi'an Steamed Buns is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes delicious. They are fine and they look wonderful. Xi'an Steamed Buns is something which I’ve loved my whole life.
To get started with this recipe, we must prepare a few ingredients. You can have xi'an steamed buns using 32 ingredients and 18 steps. Here is how you cook it.
The ingredients needed to make Xi'an Steamed Buns:
- Prepare Filling
- Make ready Fresh Carrot for texture and color inside optional
- Take 1/2 lb Pork
- Take 1/4 c Kimchi
- Prepare 1 tsp Dark Soy Sauce
- Take 2 tbsp Ponzu Sauce
- Get 1 tbsp Honey (Orange blossom if possible)
- Prepare 1 tsp Chinese All Spice
- Prepare Red Chili Flakes to preferred spice
- Take 1/2 tsp Rice Wine Vinegar
- Take Plain Dough for Marbled Steam Buns
- Make ready 560 g Plain Flour
- Get 11 g Instant Dry Yeast
- Take 1/2 tsp Salt(optional)
- Take 1 tsp Baking Powder
- Get 30 g Fine Sugar
- Prepare 30 g Vegetable Oil
- Take 320 g Whole Milk
- Make ready Darker Dough for Marbled Steamed Buns
- Take 280 g Plain Flour
- Get 5.5 g Instant Dry Yeast
- Prepare 1 tsp Baking Ppwder
- Get 15 g Fine Sugar
- Get 3 pg Vegetable Oil
- Prepare 160 g Whole Milk
- Make ready 1 1/2 tbsp Cocoa Powder
- Prepare Dipping Sauce
- Prepare 1 tbsp Ponzu Sauce
- Prepare 1 tsp Honey
- Make ready Medium Pinch of Kimchi
- Make ready Pinch Nutmeg
- Take Pinch Clove
Steamed buns tend to go firm and hard when they are cold. To regain their softness and fluffiness, you can simply reheat them in the steamer. An easy & quick way to make Mantou, Chinese steamed buns. My detailed instructions and tutorial video will help you to succeed.
Steps to make Xi'an Steamed Buns:
- Combine flour, yeast, baking powder, and sugar in a bowl, sift if preferred, into mixer bowl.
- Turn on slow speed and gradually add in milk.
- Mix for 1 minute, then turn speed up and mix for 6 more minutes.
- Knead dough lightly into a dome shape and then place in a lightly greased bowl with damp towel to cover and let rise for 1 1/2-2 1/2 hours.
- Combine and repeat above steps for darker dough mixture.
- Begin making marinade/sauce for pork by combining all sauce ingredients. Let sit for 30 minutes after combined.
- Begin cooking pork when you have about 10 minutes left for your sauce in a wok or pan at high/med-high heat, breaking into small pieces. Cook until done.
- Add sauce mixture and cook on high until it coats evenly. Reduce heat and simmer for 3 minutes.
- After dough has risen, remove from bowl and flatten, folding the top over itself twice, ending with a log.
- Repeat for darker side of the dough.
- Cut a small piece of dough from each log, and combine, rolling together. Fold/roll into a spiral, and repeat 3 times.
- Form dough back into a ball after combined to desired marble, and roll it flat.
- Once relatively flat, grab and lift one side and begin rolling out, spinning dough as you roll.
- Place carrot(optional) and pork mixture in the center, and begin pinching the outside together working in a circle motion until completely sealed. Pinch and twist.
- Form back into ball, then place on parchment paper.
- Fill steamer basket, and then turn heat on high until boiling, then lower to medium-low and cover with lid for 10-12 minutes depending on size of dumpling. (Cover glass and metal lids with towel to prevent condensation drips.
- Let sit in pan for 2 minutes, then carefully remove.
- Enjoy your perfectly made Xi'an inspired Steamed Buns!
A wok equipped with a stainless steel steam plate, a plate with holes to allow steam to pass, is required to make these tasty buns. This is the best steamed bun recipe I've ever tried. I stuffed it with red bean paste like what I used to eat at home in Singapore and it tastes way better than that. A quicker way to enjoy Chinese steamed buns or baozi. The dough doesn't require yeast meaning no knead or proofing.
So that’s going to wrap it up for this special food xi'an steamed buns recipe. Thank you very much for reading. I am sure that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
